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Creamy Mushroom and Spinach Gnocchi with Quorn Fillets

You’ll love this creamy gnocchi recipe made with Quorn Vegetarian Fillets simmered in a creamy sauce made with stock and cream cheese. Simply pan fry the mushrooms, add the stock and Quorn Fillets and leave to simmer. Remove the Quorn Fillets and shred before adding back into the sauce and stir in cream cheese and gnocchi until pillowy soft and delicious!

This dish is a tasty alternative to pasta and super quick to whip up, it’s the perfect midweek meal that’s ready in just 25 minutes.

Serves 4

25 mins


377 cals
(Per serving)

13g of fat

£ 1.80.00
(Per serving)

10 g fibre
(Per serving)

23 g protein
(Per serving)

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 312g Quorn Vegetarian Fillets (one pack)
  • 1 tbsp olive oil
  • 250g mushrooms, sliced
  • 2 cloves garlic
  • 1 tbsp paprika
  • 2 tsp dried mixed herbs
  • 500ml vegetable stock
  • 500g gnocchi
  • 50g cream cheese
  • 180g fresh spinach
  • 25g hard cheese, grated


  1. Heat the oil in a large saucepan or deep frying pan and cook the mushrooms until golden. Stir in the garlic, paprika and dried mixed herbs and cook for a further minute.

  2. Pour in the vegetable stock and add the Quorn Vegetarian Fillets and leave to simmer for 10 minutes.

  3. Remove the Quorn Vegetarian Fillets from the pan and place on a chopping board and shred into pieces. Return the pieces to the pan along with the gnocchi and cream cheese and simmer for 5 minutes until the sauce is slightly thickened.

  4. Stir through the spinach and allow to wilt into the mixture stirring through gently.

  5. Spoon out into serving bowls and serve with grated hard cheese.

Calculations based on average cost of ingredients purchased from ASDA, correct as of 12th March 2024. Prices may vary.

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