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Vegetarian

Spinach and Mushroom Gnocchi Frittata

Using potato gnocchi instead of the more traditional sliced potato turns this frittata into a one-pan wonder, simple enough for busy weeknights. 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
30 minutes to 1 hour
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 :
    30 minutes to 1 hour

Method

  1. In a large lidded ovenproof frying pan, heat the butter over a medium–high heat. Gently fry the onion along with a pinch of salt for 5 minutes, or until just starting to colour.
  2. Add the mushrooms and fry for 5 minutes, or until softened. Add the spinach, in batches, and cook for 4–5 minutes, until it has wilted.
  3. Meanwhile, mix the gnocchi with the paprika until well coated. Beat the eggs with some salt and pepper in a bowl or jug.
  4. Turn the heat down to medium–low. Stir the gnocchi gently into the spinach mixture and pour over the eggs. Cover with the lid and cook for 10–15 minutes until the frittata is set at the edges, but still soft in the middle. Preheat the grill to 220C.
  5. Put the pan under the grill for 4–5 minutes, or until the frittata is golden and just set.
  6. Slide out onto a cutting board and leave to stand for 5 minutes before cutting into wedges.