Mushroom 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.
Find it online: https://vegannomnom.com/mushroom-gnocchi/