Easy goat cheese gnocchi with baked mushrooms and parmesan cheese. It’s perfect for busy weeknights, easy and delicious. 

Gnocchi with goat cheese and mushrooms

Gnocchi with goat cheese and mushrooms

Come to think of it, I don’t eat gnocchi enough. These little fluffy potato cushions are simply delicious. You can easily buy pre-made gnocchi in the grocery store, although homemade gnocchi are definitely the best gnocchi. I’ve not tried making sweet potato gnocchi yet but that is on my list of things to do for next year. For now I’ve used store bought gnocchi for ease of use. 

Start this easy recipe with chopping all the vegetables, the red onions, garlic cloves and the mushrooms. That way they are ready to go when your gnocchi are cooked. You start by taking a large pot of salted water and place that on medium heat. Bring to the boil and add the gnocchi to the pan. As soon as they start to float upwards they are cooked. Take them out with a slotted spoon, drain them, place in a large bowl and add a little olive oil to prevent them sticking together. I like baked gnocchi so I always add a second step to the preparations. As soon as the gnocchi are cooked you take a large skillet and place this on high heat.

Gnocchi with goat cheese and mushrooms

Finishing the gnocchi

Now add some olive oil to the pan and bake the red onion and the garlic till cooked through. Add the bacon and let it brown. Add the mushrooms and bake until brown. Add the frozen peas and let them defrost. I remove everything from the pan, add a bit more oil and now add the boiled gnocchi. bake them on high heat until they become slightly browned. Add the rest of the vegetables back in and crumble the goat cheese over the top. Let it melt through the gnocchi and add finely chopped sage to it. Or add some other fresh herbs if you like.

gnocchi with goat cheese and mushrooms

Serving the goat cheese gnocchi

Once you’ve cooked everything the goat cheese gnocchi is ready to be served. I like to add a generous amount of parmesan cheese plus some extra goat cheese but you can easily add extra’s like red pepper flakes, fresh basil and a little bit of lemon zest. There is no sauce in this dish but if you want you can add some tomato sauce to the pan and create a more saucy finish of the dish. I like mine fairly dry but you can do either.

Additions and variations

While this gnocchi with goat cheese and mushrooms is delicious as it is, you can also make a few easy changes to the recipe to give it a different flavor. The first thing would be to bake the gnocchi in brown butter. I don’t make a whole lot of changes as I still add oil to the pan but I also add a generous amount of butter. Adding both oil and butter, ensures the butter doesn’t burn. The butter does give an extra delicious flavor to the gnocchi so I love adding that.

If you’re a fan of gnocchi but not so much of goat cheese you can change this to blue cheese, feta cheese or only the parmesan. Or even no cheese at all would work well too.

In terms of vegetables this is also delicious with some added lettuce, courgette slices or some eggplant. 

Vegetarian gnocchi 

Obviously this gnocchi recipe is not vegetarian as I added little bacon bits. But since that is the only meat component you can easily take them out and make this into a vegetarian gnocchi instead. It’s one of my favorite easy meals and delicious enjoyed with or without a glass of white wine. I will be trying to make my own gnocchi for next time!

If you love gnocchi, try this easy recipe with peas and arugula too.

Gnocchi with goat cheese and mushrooms
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Gnocchi with goat cheese and mushrooms

Delicious and easy weeknight meal with these gnocchi with goat cheese and baked mushrooms
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people


  • 500 grams gnocchi
  • 1 red onion chopped
  • 2 cloves garlic chopped
  • 250 gr mixed mushrooms sliced
  • 100 gr goat cheese crumbled
  • 2 sprigs sage finely chopped
  • 150 gr green peas
  • 100 gr bacon
  • 1 Spring onion sliced, on top


  • Cook the gnocchi according to package directions. Drain and toss in a little olive oil to prevent sticking.
  • Heat a frying pan with some oil and butter and sauté the onion until translucent. Add the garlic and mushrooms and fry until golden brown and tender.
  • Add the peas and cook briefly.
  • Remove from the pan or heat a second pan. Fry the bacon and when it is cooked, add the gnocchi. Fry the gnocchi and crumble the goat cheese on top. Let it melt through the gnocchi.
  • Add the mushroom mixture and gnocchi together. Serve with extra goat cheese or parmesan on top. Slice a spring onion for serving over the gnocchi.
Course: Main
Cuisine: Italian
Keyword: bacon, gnocchi, goat cheese, peas

Nutrition Information

Calories: 439kcal, Carbohydrates: 58g, Protein: 17g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 28mg, Sodium: 691mg, Potassium: 393mg, Fiber: 7g, Sugar: 5g, Vitamin A: 585IU, Vitamin C: 18mg, Calcium: 84mg, Iron: 6mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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