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Quorn Vegetarian Pieces with Creamy Pesto Gnocchi

Creamy pesto gnocchi with Quorn Pieces in a bowl topped with parmesan cheese.

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.

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

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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