Mushroom Gnocchi Recipe with Paprika Butter

Gnocchi with mushrooms and paprika butter

  • serves 3
  • Easy

Paprika adds a smoky punch to buttery mushrooms in this speedy vegetarian meal for three



  • butter 50g
  • chestnut mushrooms 400g, sliced
  • garlic 1 clove, crushed
  • rosemary chopped to make 2 tsp
  • hot smoked paprika ½ tsp
  • gnocchi 500g pack
  • soured cream or crème fraîche 100ml
  • parmesan (or veggie alternative) grated to serve (optional)


  • Step 1

    Heat a small knob of the butter in a pan, add the mushrooms and ½ tsp salt, and cook until tender and golden (it will seem like a lot of mushrooms at first but they will eventually cook down). Add the rest of the butter, garlic and rosemary, and cook gently for 4-5 minutes. Stir in the paprika and season with black pepper then keep on a low heat while you cook the gnocchi following pack instructions. Drain the gnocchi then tip into the mushroom pan and toss. Serve in warm bowls with a dollop of soured cream, lots of black pepper and a grating of parmesan, if you like.

Check out more of our indulgent gnocchi recipes here...

Mascarpone Gnocchi Recipe with Spinach and Tomato



Nutritional Information

  • Kcals 422
  • Fat 20.9g
  • Saturates 13g
  • Carbs 47.7g
  • Sugars 3g
  • Fibre 4.6g
  • Protein 8.6g
  • Salt 1.6g