Oven Baked Mushroom, Tomato and Gorgonzola Gnocchi

Oven Baked Mushroom, Tomato and Gorgonzola Gnocchi

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These Italian potato dumplings are ready in minutes and make a great alternative to your normal pasta dish!

  • Recipe serves4
  • Preparation time25 minutes
  • Cooking time30 minutes


  • 500g fresh Italian potato gnocchi
  • 15ml sunflower oil
  • 1 onion, finely diced
  • 1 clove crushed garlic
  • 1 punnet button mushrooms, sliced
  • 1 tin chopped and peeled tomatoes
  • 1 KNORR Vegetable Stock Pot
  • 1 sachet (50g) tomato paste
  • 80ml cream
  • 50g Gorgonzola cheese, crumbled


  • Preheat oven to 180C
  • Boil a pot of salted water and place gnocchi into the boiling water.
  • After a few minutes the gnocchi will start to float to the surface of the pot, this will take about 4 -5 minutes
  • Using a slotted spoon remove the gnocchi from the boiling water and set aside – the gnocchi is now cooked
  • Heat oil in a pan and sauté the onion and garlic until soft
  • Add the sliced mushrooms and fry for 5 – 10 minutes until just cooked
  • Stir in the tinned tomatoes, tomato paste and KNORR Vegetable Stock Pot and allow to simmer for 5 minutes
  • Add the cooked gnocchi and cream and stir well to combine
  • Transfer to an oven-proof casserole dish and top with crumbled Gorgonzola cheese and bake in a preheated oven for 10 minutes