Creamy Pan-Fried Gnocchi

Difficulty | Serves 2 | Book - Cooking for 1 or 2 people

Creamy Pan Fried Gnocchi

cooking spray
1 tablespoon Flora® Light margarine
250g dry Gnocchi
1 teaspoon crushed garlic (in jar)
¼ cup onion diced
¼ cup frozen peas
1 cup mushrooms sliced
1 teaspoon cornflour
¾ cup evaporated light milk
3 tablespoons finely grated parmesan cheese (Kraft®)
1 cup (40g) baby spinach

Per serve
Kilojoules1733 (cals 414)
GI RatingMedium


  1. Coat a medium size frypan generously with cooking spray. Melt margarine in pan then toss gnocchi until coated. Turn Gnocchi using tongs so all sides are browned (about 5 minutes). Place cooked Gnocchi into a bowl to add back later.
  2. Re-spray frypan then add garlic, onion and peas. Cook for 2 minutes then add mushrooms. Combine together and cook a further 2 minutes.
  3. Blend cornflour into evaporated milk then add to pan with parmesan cheese. Combine well. Once boiling add Gnocchi back to pan and coat with sauce. Remove pan from heat and fold spinach into mix until wilted. Pepper to taste.

NOTE: Leftover evaporated light milk will keep refrigerated for several days once opened or can be frozen for 2-3 weeks.

Suitable to be frozen for 2-3 weeks.

Dietitian's tip

This vegetarian meal contains spinach that is a good source of both iron and magnesium.

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