Quorn Vegetarian Pieces with Creamy Pesto Gnocchi

Trust us, this creamy pesto vegetarian Gnocchi recipe is one to try for an utterly comforting meat-free midweek dinner that’s ready in just 20 minutes!

Fry up your veggies and Quorn Vegetarian Chicken Pieces before tossing in your pillowy soft gnocchi, finished off with a deliciously creamy pesto sauce. A simple vegetarian gnocchi recipe that will have you coming back for more!

Recipe by @weighlesswith_jess.

Serves 2

20 mins


Made with Quorn Vegetarian Chicken Pieces

High in protein
Gluten free
Low in saturated fat
No soy


  • 300g Quorn Vegetarian Chicken Pieces
  • 250g gnocchi, uncooked
  • 60g pesto
  • 70ml single cream
  • 125g chestnut mushrooms, sliced
  • 1 small red onion, finely sliced
  • Spray oil
  • Salt & pepper
  • Parmesan, to serve (optional)


  1. Firstly, spray a hot pan with cooking spray, then add in your sliced mushrooms and onion, along with a good pinch of salt. Allow to cook over a medium heat for around 6 or 7 minutes, or until slightly caramelised.
  2. Next, add in your Quorn Vegetarian Chicken Pieces and allow to cook for a further 8 to 10 minutes until the edges are crispy.
  3. While your Quorn is browning, bring a big pan of water to the boil and cook your gnocchi according to the instructions on the packaging; drain but be sure to reserve a mug full of the pasta water.
  4. Once the Quorn Pieces are nice and golden, turn the heat down a little and add your pesto and cream to the pan. Stir well and allow it to bubble and reduce for a couple of minutes.
  5. Next add your gnocchi to the sauce along with a dash of pasta water, stir well and then you are ready to serve.
  6. Top the gnocchi with some freshly grated parmesan and enjoy!

Recipe by @weighlesswith_jess.

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