Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (2024)

Golden gnocchi in a fresh and creamy garlic mushroom and fresh herb sauce. Finished off with more fresh herbs. Suitable for vegetarians and vegans.


Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (1)


Gnocchi is a handy ingredient to have in your fridge.

Yes you can make your own, but if like me you haven't managed to get that recipe quite right yet (yes it was a disaster), then shop bought gnocchi is the next best thing.

I usually use gnocchi to make a filling bake, you may have seen my Tomato and Aubergine Gnocchi Bake(vegetarian) , my Tomato and Basil Gnocchi Bake (vegetarian) or my Tomato Gnocchi Bake with Cheesy Oat Crumble(vegan).

The two vegetarian gnocchi bakes can be easily adapted for a vegan diet, just use vegan mozzarella.

This time I decided to make gnocchi dish with a freshly made creamy garlic mushroom and herb sauce.

I make a simpler version of this sauce to pour over pasta, so I thought it would be great poured over gnocchi too and boy was I right.

also try - Easy Roasted Vegetable Gnocchi Bake

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (2)

Cooking mushrooms

I slowly cooked my chestnut mushrooms in olive oil and garlic until soft and juicy, then I added, stock, wine and some herbs and let the liquid cook down before adding dairy-free plain yoghurt and soya single cream.

It's all well seasoned and utterly delicious.

I used to make it with just the wine added before the cream, but adding a little bit of stock really improves the flavour.

I also season my mushrooms well with black pepper a they cook. I do like a lot of black pepper.

also try -Scottish Mushroom Stew

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (3)

Cooking gnocchi

The packet instructions recommend that you cook the gnocchi in boiling water for 3 minutes

That is a good starting point, but I like to then drain them, pat them on a clean tea towel and then I fry them in a little olive oil until they are crisp and golden with some nice charring.

Why fry gnocchi?

Frying the gnocchi turns them into little golden parcels that are crisp on the outside and soft inside like little roast potatoes.

Mmmmmm! I picked up that little tip from Nigella Lawson.

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (4)

Adding Fresh Herbs

I added fresh parsley to this sauce and piled some chopped fresh parsley to the dish before serving it.

I also like to add fresh basil to this dish, but I forgot to pick some up while I was shopping. The basil is really good in this sauce so do try it.

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (5)


When Should I Use Fresh Herbs?

This sauce is really fresh and creamy so fresh herbs work well and the fresh flavour shines through.

For a longer cooking sauce with perhaps a tomato base or a gravy base or a soup or stew you could add dried herbs and they would have time to infuse their flavour, whereas the flavour of fresh herbs would be overpowered unless you added them right at the end just before serving.

What to Try Next?

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (6)

If you like this recipe, check out another recipe I created using fresh herbs.

Easygreen edamame and pea falafel with a yoghurt, cucumber and mint dip.


Yield: 3Author: Jacqueline Meldrum

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (7)

Creamy Garlic Mushroom & Herb Gnocchi

Golden gnocchi in a fresh and creamy garlic mushroom and fresh herb sauce. Finished off with more fresh herbs. Suitable for vegetarians and vegans.

prep time: 10 MINScook time: 15 MINStotal time: 25 mins

ingredients


  • 2 tbsp olive oil

  • 500g gnocchi

  • 500g chestnut mushrooms, sliced

  • 2 cloves garlic, crushed

  • A handful of fresh flat leaf parsley, chopped

  • A slosh of white wine

  • 50g/1/4 cup vegetable stock (1/2 vegetable stock cube)

  • 3 tbsp plain yogurt (we used dairy-free)

  • 250ml/1 cup single cream (we used dairy-free)

  • A good grinding of salt and pepper

instructions


  1. Cook the gnocchi according to the packet instructions, drain and pat dry in a clean tea towel, then fry the gnocchi in a frying pan in one tablespoon of olive oil
    until crisp and golden.

  2. While the gnocchi is frying saute the mushrooms and garlic in a large frying pan with one tablespoon of olive oil until the mushrooms are tender, seasoning well with salt and pepper.

  3. Add some of the herbs (reserve some for decoration), the wine and stock and continue cooking gently until most of the liquid is almost gone.

  4. Add the yogurt and cream and stir well, until the sauce is warmed through. Taste for seasoning and add more if it needs it.

  5. Mix the gnocchi through the sauce and serve topped with a sprinkle of herbs. Serve with a side salad and garlic bread. It might not seem like a big portion, but it’s very filling.

  6. Enjoy

calories
435

fat (grams)
16.4

sat. fat (grams)
2.3

carbs (grams)
64

protein (grams)
10.9

sugar (grams)
3.4

Created using The Recipes Generator


Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (2024)

FAQs

What is vegan gnocchi made of? ›

This homemade vegan gnocchi recipe is eggless and so simple. Just potatoes, flour, and some oil come together to make these perfectly fluffy yet dense pillows of pasta that taste just like traditional gnocchi!

Is store bought gnocchi vegan? ›

A lot of homemade gnocchi recipes will have egg in them, but most store bought gnocchi will be egg free and therefore vegan.

Can you cook gnocchi in sauce instead of boiling? ›

There is no need to pre-cook the gnocchi. It'll cook in the sauce. The sauce is meant to be quite thick, but if you find it gets too dry before the gnocchi is cooked, add in another splash of chicken broth or wine.

What do Italians eat with gnocchi? ›

Tomato, pesto (or pesto alfredo), and butter-based sauces are the best components in a delicious Italian gnocchi recipe. All three are commonly found on restaurant menus. Some restaurants may offer gnocchi as part of a soup, salad, or paired with a plate of vegetables as well.

Is gnocchi better or worse for you than pasta? ›

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Is gnocchi good or bad for you? ›

Similar to pasta, gnocchi is high in carbohydrates and low in protein. Although both are carbohydrate-heavy foods, it has been shown that regular pasta may have less of an effect on blood sugar levels. One publication points to the fact that pasta doesn't raise blood sugar after a meal to the level that potatoes do.

Is gnocchi better with or without eggs? ›

Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking. Gnocchi is traditionally made with eggs in Veneto and no eggs in Piedmont, the two Northern Italian regions famous for gnocchi. We vote for egg yolks at the rate of 1 per (500g) 1 lb of uncooked potatoes used.

How to cook gnocchi perfectly? ›

Bring a large pan of salted water to the boil, then turn down to a simmer, and tip in half the gnocchi. Stir, then wait for them to rise to the surface. Count slowly to 10, then remove with a slotted spoon, and tip into whatever sauce you're using.

What is a substitute for eggs in gnocchi? ›

Soak 1 tablespoon ground flaxseed in 3 tablespoons water to replace one egg. Add a drizzle of olive oil to enrich the gnocchi if you like.

Can I pan fry gnocchi instead of boiling? ›

Forget boiling it, you can actually just toss it in a skillet and cook it. This means less dishes, as it's all cooked in one skillet and crispy, pan fried gnocchi is the result. I love the texture of crispy gnocchi, with it's crunchy browned exterior.

Is it better to boil or fry gnocchi? ›

Boiled gnocchi can be a bit stodgy, a bit slimy, a bit heavy… fried gnocchi is perfectly crispy and fluffy and light and toasty and all sorts of other lovely adjectives.

Is it better to bake or boil gnocchi? ›

The secret to the lightest, most tender potato gnocchi is to bake the potatoes instead of boiling them. A baked potato is dryer than one that has been boiled, which means you avoid having to add more flour to the dough to account for excess moisture, a practice that leads to over-kneaded, tough gnocchi.

How do you eat store bought gnocchi? ›

What can I make with store-bought potato gnocchi? Boil them in salted water until they float to the surface. Stir with tomato sauce, or ragù, or butter and freshly grated Parmigiano Reggiano, or a fondue. Eat.

How do you eat packaged gnocchi? ›

(To re-hydrate, most packages recommend boiling the gnocchi for about three minutes before saucing, topping, and eating.) This low hydration might be responsible for what the San Francisco Chronicle called the “too firm” texture, but for many recipe developers, it's gnocchi's superpower.

How does Gordon Ramsay cook gnocchi? ›

Bring a large pan of water to the boil. Add the gnocchi, tilting the pan from side to side briefly to stop them sticking together, then simmer for about 1½–2 minutes until they start to float. Drain the gnocchi and leave them to steam-dry for 1–2 minutes. Meanwhile, start to make the sauce.

How do you spice up store bought gnocchi? ›

After your gnocchi is cooked and drained, you can toss it with any sauce and/or vegetables you want. Store bought gnocchi is great with marinara, pesto, bolognese ragu, sun-dried tomato sauce – and this tomato-mushroom sauce, of course.

References

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