Tiger Striped Spinach Gnocchi in a White Wine and Garlic Sauce, with Tomberries and Oyster Mushrooms (GF)

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This is the perfect dish for gnocchi addicts like myself! The gnocchi are just so pretty with their tiger stripes and it is pretty nutritious with all that spinach in! I love Oyster mushrooms…they are so great at sucking up lots of flavours and juices from the tomberries and white wine! This gnocchi recipe gives you super light, delicate dumplings that melt in your mouth…I think it would pass an Italian Nonna taste test.

Preparation time: 3 hours (including cooking time)

Ingredients (Serves 4)

  • 4 large Baking Potatoes
  • Gluten-free plain white flour (I love Dove’s Farm flour…can be found at Sainsburys)
  • 6 Sprigs Oregano (finely chopped)
  • Salt
  • Pepper (8 turns of a pepper mill)
  • 10 tbsp Extra Virgin Olive Oil (preferably Kalamata Olive Oil)
  • 100g Spinach leaves
  • 3 Garlic cloves (finely chopped)
  • 125g Tomberries
  • 125g Oyster Mushrooms
  • 1 birdseye Green Chilli (chopped finely)
  • White wine (do not use a wine that you would not want to drink on it’s own)


  1. Bake potatoes in their skin for 1h 30mins at 250 degrees Celsius
  2. Remove the potatoes from the oven and peel the skin off
  3. Use a potato ricer to mash the potatoes, with 7 tbsp of extra virgin olive oil, oregano, 8 turns of pepper and a pinch of salt, into a really smooth mash
  4. Blanch the spinach leaves in boiling water for approx. 1 minute and then dry on paper towels and squeeze out any moisture from the leaves
  5. Chop the dried spinach leaves finely and mix through the mash
  6. Once the potatoes are smooth add a bit more salt so it tastes a bit over salted (it will balance out when you add the flour)
  7. Add gluten free flour to the potato mash (add it tablespoon per time as you want to add just enough for the mixture to bind to be shaped. Mix by hand!
  8. Shape your gnocchi (roll into a few sausages and then chop)
  9. Heat 3 tbsp of oil in a hot pan and add in garlic and chilli until sizzling
  10. Add in the oyster mushrooms, tomberries, salt and some black pepper and let cook down for 3 minutes
  11. Add a generous splash of white and let the alcohol evaporate on a gentle heat
  12. Add gnocchi into pre-boiling water with a pinch of salt and olive oil
  13. Boil them until they float and then add to your sauce and toss until warmed through
  14. Add one tablespoon of the boiling water to the white wine sauce
  15. Garnish with an oregano sprig
  16. Enjoy my Little Peas!

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