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When it comes to simple and tasty gluten free dinner ideas, it doesn’t get much better than this Blue Cheese and Mushroom Gnocchi Bake.
Packed with flavour and topped with crunchy gluten free breadcrumbs, it’s the perfect alternative to a gluten free pasta bake.
The meaty mushrooms make this a filling and delicious vegetarian dish for even the most die-hard meat-eaters.
And you just can’t beat the pillowy and delicious texture of gnocchi on a cold winter’s day – especially when you mop up the leftovers with gluten free garlic bread.
A creamy gnocchi bake
If you’re a fan of a gluten free pasta bake then I definitely think you’re going to love a gluten free gnocchi bake.
The creamy sauce makes it super comforting too, rich with the flavours of Stilton cheese.
I think blue cheese and mushroom is a classic combination which just always works.
The crunchy breadcrumb crust contrasts with the soft gnocchi as well to just create the best mixture of textures.
I’m a huge fan of a crunchy top when it comes to a gnocchi or pasta bake.
You can also used crushed up crisps or gluten free crackers but there’s something about gluten free breadcrumbs which is perfect for this recipe.
Is gnocchi gluten free?
Whether gnocchi is gluten free or not depends on the brand you buy.
Most free from aisles in the UK now stock specialist free from gnocchi, which is usually made from potatoes and rice flour.
In the ‘normal’ pasta aisles, most of the gnocchi products are made with wheat flour and are therefore not gluten free.
However, in Asda, the gnocchi in the chilled aisle IS in fact ‘accidentally’ gluten free and safe for people with coeliac disease.
Obviously recipes do change over time so always make sure you double check the pack before buying.
I tend to buy this Asda version as it works out cheaper and is often in a deal, but a lot of the free from gnocchis are also super tasty and worth trying.
Alternatively, you could make your own gluten free gnocchi fron scratch.
I’ve never tried this before but it’s on my list of things to make so once I nail it, I’ll make sure I share the recipe here.
Is blue cheese gluten free?
I get asked a lot if blue cheese is gluten free and the simple answer is yes, blue cheese IS gluten free.
According to Coeliac UK, despite the fact some of the mould on blue cheese can be grown on bread, the final product is gluten free.
This has been a bit of a myth among the gluten free community but you’ll find all blue cheese scans as safe on the Coeliac UK food scanner app.
Of course, this may be different in different countries with different definitions of what is gluten free, but in the UK, blue cheese is considered safe for people with coeliac disease.
I used Stilton in this recipe as it’s my favourite of all the blue cheeses, but you could use any kind of blue cheese you like.
Something like Saint Agur cheese would product a stronger flavour, or you could look look at a Danish Blue or Gorgonzola for a slightly milder taste.
Use this recipe with your favourite blue cheese and you’ll absolutely love it.
How to make this blue cheese and mushroom gnocchi bake
There’s a full printable recipe card at the bottom of this page, but for the shopping list you’ll need:
- 500g gluten free gnocchi
- 400g mushrooms
- 1 tsp butter
- 3 garlic cloves
- 1 tsp dried thyme
- 100g frozen spinach
- 75g blue cheese
- 3 tbsp crème fraîche
- 2 slices gluten free bread
I tend to pre-cook the gnocchi before adding to the sauce, but this only takes a few minutes.
For perfect gnocchi just pop it in salted boiling water until the moment some of the pieces start to float.
As soon as they do drain it off – it’s done. Cook it much longer and you’ll end up with mashed potato!
The sauce itself can be prepared really quickly so then it’s just a case of mixing it up and popping it in the oven.
A simple dish which is ready in less than half an hour with minimal effort – what more could you want for dinner?
My gluten free gnocchi bake recipe
This blue cheese and mushroom gnocchi bake is just the best midweek treat.
Make it once and you’ll want to keep making it over and over again.
This gnocchi bake serves four people – trust me on this. The portion sizes may look small but it’s a very rich and creamy sauce.
I like to serve it up with gluten free garlic bread and salad to balance this out and fill up my plate!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
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Blue Cheese and Mushroom Gnocchi Bake
A creamy blue cheese and mushroom gnocchi bake. This gluten free dinner serves four people and is the perfect alternative to a pasta bake. Ready in less than 30 minutes.
Ingredients
- 500g gluten free gnocchi
- 400g mushrooms (sliced)
- 1 tsp butter
- 3 garlic cloves (peeled and finely chopped)
- 1 tsp dried thyme
- 100g frozen spinach
- 75g blue cheese
- 3 tbsp crème fraîche
- 2 slices gluten free bread
- Salt and pepper
Instructions
- Preheat the oven to 200'C / Fan 180'C / Gas Mark 6.
- Fill a large pan with water, add a generous pinch of salt and bring to the boil.
- While the water is coming to the boil, prepare the breadcrumb topping. Add the 2 slices of gluten free bread to a food processor with a generous seasoning of salt and pepper. Blitz into crumbs and set to one side.
- To make the sauce, melt the butter in a large frying pan.. Add the mushrooms, garlic and thyme and fry on a medium heat for 3-4 minutes, until the mushrooms start to soften.
- Add the frozen spinach and fry for another 2-3 minutes, stirring and breaking up the spinach as it defrosts. Add the blue cheese and crème fraîche, stir until the cheese has melted and then turn off the heat.
- Once the pan of water is boiling, add the gnocchi and stir. Bring back up to the boil and continue to heat until the gnocchi starts to float to the top (usually 2-3 minutes). Remove from the heat and drain immediately.
- Add the cooked gnocchi to the sauce and stir until it is coated. Pour into an ovenproof dish and sprinkle the breadcrumbs evenly over the top. Bake in the oven for 15-20 minutes until the breadcrumbs are golden. Remove from the oven and serve straight away.
Notes
- This recipe serves four small portions as it is quite rich - it's lovely served with garlic bread on the side.
- Leftovers can be kept in the fridge and reheated but is best eaten straight after cooking.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 451Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 430mgCarbohydrates: 66gFiber: 7gSugar: 5gProtein: 16g
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Need some more gluten free meal inspiration?
If you want to have a go at some of the other gluten free dinner recipes on the blog, why not give some of these a try?
I have loads of easy gluten free dinners ranging from curry and Chinese food to pasta and absolute comfort food classics.
A few ideas to get you started are…
- Chickpea and sweetcorn fritters (vegan)
- Vegan and gluten free chickpea curry
- Tuna pasta bake with cheesy topping
- Easy spinach pasta with ‘no cook’ sauce
Giving this recipe a go? Let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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Like this gluten free gnocchi bake recipe? Pin these recipe cards below for later!
