top of page

Creamy Houmous Gnocchi

If you’re looking for a quick and easy weeknight meal that you can batch cook, I’ve got you covered!

This recipe makes 6 portions. If cooking for kids, add chilli flakes at the end after taking their portions out. I use Farabella gluten-free gnocchi as it doesn’t contain white wheat flour but feel free to use wholewheat or gluten-free pasta instead.


2 x 500g packets of gnocchi

1 large red onion cut into inch sized chunks

1 red pepper cut into 1 inch chunks

1 medium courgette cut into 1 inch chunks

250g mushrooms sliced

220g cherry tomatoes sliced in half

8 small or 6 large garlic cloves crushed

3 tbsps dried mint

8 tbsps nutritional yeast

1-2 tsps chilli flakes to taste

1-2 tsps salt to taste

1 tsp cracked black pepper

3 tbsps unsweetened soya yoghurt

Juice and zest of half a lemon

12 cashews grinded to a fine powder

2 tbsps smoked paprika

400ml veg stock

250g houmous (I used Yarden lite brand)

1 small bunch flat leaf parsley finely chopped


  1. Bring a large pan of water to the boil (approx. 4 mins) and add the gnocchi, cooking to instructions, until the gnocchi rises to the surface approx. 3-6 mins and then drain into a colander

  2. Preheat your oven to 200C/392F and arrange the tomatoes and veg between 2 trays lined with parchment paper and divide the salt and paprika between both trays, mix and arrange the veg in one layer without overlapping

  3. Roast the veg for 15 mins whilst getting on with the sauce

  4. Heat the same pan as the gnocchi was cooked in, add the garlic and sauté for 2 mins, adding splashes of veg stock so it doesn’t burn

  5. Add the houmous, rest of the veg stock, nutritional yeast, chilli flakes, mint, pepper and cashew powder and allow to cook for approx. 8 mins on a medium flame till the sauce thickens slightly

  6. Now add the yoghurt, lemon zest, lemon juice and cook for a further 2 mins

  7. Add the roasted veg and cooked gnocchi to the sauce and stir

  8. Garnish with fresh parsley and adjust seasoning to taste

You can freeze extra portions or store in the fridge for a few days.


bottom of page