Mushroom Gnocchi
There is nothing quite as comforting as a bowl of soft, pillowy gnocchi coated in a rich and creamy sauce. I have been making variations of this recipe for years and it never fails to deliver.
You can prepare these creamy vegan mushroom gnocchi in two different ways, depending on how much time you have and how simple a meal you want to make. For a quick weeknight dinner, everything comes together in one pan in under 30 minutes. And that’s counting cutting the onion and mushrooms! If you want even more depth of flavor, you can alternatively pan-fry the gnocchi until crispy and roast the mushrooms in the oven first. This extra step takes slightly more time, but adds incredible browning and makes the dish taste extra rich and savory.
The sauce for the vegan mushroom gnocchi starts with mushrooms that are cooked until golden brown and deeply flavorful. As they caramelize, they release their earthy aroma. Then just add some onion, herbs, spices and a splash of soy sauce, and you’ve got yourself the perfect umami-packed base for a creamy plant-based sauce. Then all you have to do is add your favorite plant-based cream, some salt and pepper.
Creamy sauce that clings to every gnocchi
The result is an irresistibly creamy mushroom sauce that clings beautifully to every piece of plant-based gnocchi. Each bite is rich, savory and satisfying, and of course completely vegan. It’s the kind of dish that feels indulgent but is still simple enough to make on a busy weeknight.
What makes these vegan mushroom gnocchi so special is their versatility. You can keep them simple or add spinach or kale. Try adding smoked tofu, crispy vegan bacon bits or a sprinkle of nutritional yeast or vegan parmesan for extra depth. Serve them straight from the pan with a handful of chopped parsley – comfort food at its finest.
Whether you are cooking for guests or just treating yourself after a long day, these creamy vegan mushroom gnocchi are guaranteed to become a favorite in your kitchen.
PrintMushroom Gnocchi
Ultra-creamy vegan mushroom gnocchi made with golden pan-fried mushrooms, onions and a silky dairy-free cream sauce. This easy recipe is comforting, cozy and ready in under 30 minutes – perfect for busy weeknights or lazy weekends.
- Prep Time: 15
- Cook Time: 10-30
- Total Time: 0 hours
- Diet: Vegan
Ingredients
- olive oil, 1-2 tbsp
- 1 onion, diced
- 400 g mushrooms (I used chestnut mushrooms), sliced
- 400 g vegan gnocchi
- 1 tbsp all-purpose flour
- 200 ml oat or soy cream (I used Oatly)
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/2 tsp Italian herbs mix (like Herbes de Provence)
- pepper and salt to taste
- fresh parsley for garnish
Instructions
Quick, one-pan method:
- Heat a pan on medium heat, add the oil, mushrooms, and onions. Sauté for around 10 minutes, until the onion is soft and the mushroom slightly browned.
- Add the gnocchi, flour, and oat cream along with the soy sauce and spices.
- Cook until the gnocchi are tender, a few minutes, and enjoy with the fresh parsley.
Even more flavorful, but slightly longer method:
- Heat the oven to 200° C. Add the mushrooms to a baking sheet along with some olive oil and the spices. Mix well and bake until golden brown, about 20-25 minutes (but do check regularly, as the time can vary a lot from oven to oven).
- Heat some olive oil in a pan on medium heat and add the gnocchi. Fry until tender and golden brown, a few minutes.
- When the mushrooms are lightly browned, add them to the gnocchi along with the flour, cream, and soy sauce. Heat for a few minutes and enjoy with fresh parsley.
