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Vegetarian

Gnocchi Frittata

Using potato gnocchi instead of the more traditional sliced potato turns this frittata into a one-pan wonder. The gnocchi will be pillowy-soft, but will harden as the frittata cools, so do be sure to reheat any leftovers.

Serves 4

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Calories Per Serving
363
Bob's  Kitchen Recipe Card

Ingredients for  4  Servings

  • Large knob
    Unsalted butter
  • 1
    Large onion, thinly sliced
  • 200g
    Chestnut mushrooms, quartered
  • 200g
    Baby spinach leaves
  • 450g
    Pack fresh potato gnocchi
  • 2 tsp
    Sweet smoked paprika
  • 6
    Eggs
  • -
    Salt and freshly ground black pepper

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Put the pan under the grill for 4–5 minutes, or until the frittata is golden and just set.
  2. Slide out onto a cutting board and leave to stand for 5 minutes before cutting into wedges.