Gnocchi w Mushrooms, Thyme & Lemon

I love that with one potato and some flour, this simple plate of exceptional food can be produced.  Add some seasonal mushrooms, freshly picked thyme and a handful of spinach and Bob really is your aunties live-in lover!

Prep Time: 20 min

Cook time: 20 mins

Serves: 6


500g agria (or floury) potatoes (unpeeled)
1 egg, lightly beaten
15g butter, melted
2 tbsp parmesan, finely grated
150g flour (or enough for a firm dry dough)

2 tbsp oil OR *Jax Food Hax Garlic, Chilli & Herb Oil
1/2 chilli, finely diced (optional)
375 g assorted mushrooms, thinly sliced

2 sprigs fresh thyme (or lemon thyme) leaves stripped
2 cloves garlic, crushed
300ml cream
30g fresh spinach leaves
1/3 cup parmesan, finely grated
zest 1/2 lemon
Thyme leaves for garnish



Pop the unpeeled potatoes in some salted water and boil until tender.

Drain, when cool enough to handle, peel into a bowl. Mash (a potato ricer is best for gnocchi) or you can use a masher.

Add the egg, butter, parmesan and enough flour to make a firm dough.

Divide into 2 equal portions, dust your bench and roll out into 2 cm finger thick ropes.  Cut each into bite sized gnocchi portions.  

Pop in a single layer on a floured chopping board or plate, cover and chill for about 1 hour.

Gnocchi with Mushrooms, Thyme & Lemon - Jax Hamilton Cooks


Drizzle the oil into a non stick frying pan, add the (chilli) mushrooms, thyme and half the garlic.  Cook until the mushrooms are shiny, golden brown and all the liquid has evaporated.

Add the remaining garlic and cream. Simmer until the sauce thickens, toss through the spinach, stir then add half the parmesan.  Remove from the heat taste and season.

Cook the gnoochi in a large saucepan of salted water. Plop them in, being careful not to over crowd the pan (you may have to do it in 2 batches).  Once they float to the surface they’re good to go.

Remove from the pan, drain well. (I like to fry my gnocchi in a little butter before adding to the sauce – but that’s up to you – I just love a crispy bottom!)

Once they’re all cooked, slide into the divine mushroom & spinach sauce. Toss gently.

SERVE : garnish with lemon zest, thyme leaves, parmesan cheese, freshly ground black pepper and a glass of chilled Pinot Gris.

JAX SAYS : This is a gorgeous vegetarian dish, however if you’d like to up the ante with a little meat, add cooked chicken OR crispy bacon or top with a dollop of basil pesto