Open Shop Sorted

Dinner recipe

Creamy Mushroom Stroganoff Gnocchi with Green Beans

No ratings yet

Chestnut mushrooms, green beans, spinach, gnocchi, Greek yoghurt, paprika, mustard, and parsley cooked into a creamy vegetarian stroganoff-style dinner.

Start planningStart cookingIngredients
70 min500 kcal4 base servingsDinnerVegetarianCreamy
ContainsGluten, Milk
Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chestnut mushrooms, gnocchi, Greek yoghurt, green beans

Dietary fit: Vegetarian

Serving tip: Cool leftovers in shallow portions and refrigerate within 1–2hours at 0–5°C; use within 48hours or an earlier ingredient use-by limit. Reheat once only until steaming hot throughout. Yoghurt sauce can become grainy on reheating; this texture advice does not replace thorough reheating.

Creamy Mushroom Stroganoff Gnocchi with Green Beans plated and ready to serve.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 800g gnocchi
  • 500g chestnut mushrooms
  • 220g green beans
  • 120g spinach
  • 250g Greek yoghurt
  • 1 onion
  • 3 cloves garlic
  • 15g flat leaf parsley
  • 250ml vegetable stock
  • 2 tsp Dijon mustard
  • 2 tsp smoked paprika
  • 1 lemon
  • 30ml olive oil
  • 1/2 tsp black pepper
  • 2000ml water

You'll also need

30cm 5l nonstick saute pan, 4l boiling saucepan, slotted spoon and sieve, bowl and whisk, scales and measuring jug, knife and board, zester

Method

Step by step

Up to 8 clear steps
  1. Creamy Mushroom Stroganoff Gnocchi with Green Beans cooking step 1: Prep the vegetables.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep pan sizes, cut sizes and per-batch times fixed, and allow extra elapsed time. Slice mushrooms 5mm thick, trim and halve green beans, finely chop onion, crush garlic and chop parsley. Measure 2g lemon zest and 15ml juice; store unused fruit separately.

  2. Creamy Mushroom Stroganoff Gnocchi with Green Beans cooking step 2: Cook the gnocchi.
    Step 2

    Brown mushrooms

    Divide mushrooms into two equal batches, no more than 250g each. Divide 20ml oil between batches and fry each in a 30cm 5l nonstick pan over medium-high heat 6–8 minutes until browned and released liquid has evaporated. Transfer to a bowl.

    8 min
  3. Creamy Mushroom Stroganoff Gnocchi with Green Beans cooking step 3: Brown the mushrooms.
    Step 3

    Build mushroom sauce

    Heat remaining 10ml oil in the same pan over medium heat. Soften all onion 8–10 minutes. Add all garlic, paprika, Dijon and black pepper 1 minute. Return mushrooms, add all prepared stock and simmer 5–7 minutes until reduced by about one third.

    7 min
  4. Creamy Mushroom Stroganoff Gnocchi with Green Beans cooking step 4: Build the sauce.
    Step 4

    Boil beans and gnocchi

    Meanwhile boil the 2000ml water in a 4l pan. Cook all green beans 4–6 minutes until tender with a little bite; lift out. Divide gnocchi into two equal batches, no more than 400g each. Return water to a boil and cook each 2–3 minutes or to its packet until floating and tender, lifting out and draining each batch. Reserve 100ml cooking water, then discard the rest.

    6 min
  5. Creamy Mushroom Stroganoff Gnocchi with Green Beans cooking step 5: Make it creamy.
    Step 5

    Heat assembled dish

    Stir all spinach into the mushroom sauce 3 minutes until wilted. Fold in all gnocchi and beans and heat gently 3 minutes until hot throughout.

    3 min
  6. Creamy Mushroom Stroganoff Gnocchi with Green Beans cooking step 6: Fold in gnocchi and spinach.
    Step 6

    Fold in yoghurt off heat

    Take the pan off the heat. Whisk all Greek yoghurt with 50ml reserved cooking water in a bowl, then gently fold it through the hot gnocchi with all measured zest and juice. If needed, loosen with up to remaining 50ml reserve; discard unused reserve. Do not boil after adding yoghurt.

  7. Creamy Mushroom Stroganoff Gnocchi with Green Beans cooking step 7: Serve with parsley.
    Step 7

    Serve

    Divide all stroganoff gnocchi equally between bowls and scatter all parsley. Serve immediately.