Mushroom, Spinach, and Gnocchi Frittata
Mushroom, Spinach, and Gnocchi Frittata



  • Large knob of butter
  • 1 thinly sliced onion
  • 200g chestnut mushrooms, quartered
  • 200g baby spinach
  • 450g pack of fresh gnocchi
  • 2 tsp sweet paprika
  • 6 eggs
  • Salt and pepper
  • Melt the butter in a large lidded frying pan, then gently fry the onion with a pinch of salt for 5 mins. Add the mushrooms, fry for 5 mins, then add the spinach to wilt. Meanwhile, mix the gnocchi with the paprika and beat the eggs with salt and pepper in a jug.
  • Turn the heat down to low, and stir the gnocchi into the mushroom mix. Pour over the eggs, cover with a lid and cook for 15 minutes until set at the edges but soft in the middle. Preheat the grill, pop the pan under the grill, and cook for 5 minutes until golden. Cut into wedges and serve with salad.
20 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box