• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Veg Space

easy vegan recipes

  • About
    • About
    • Press & Media
    • Work With Me
  • All Recipes
    • Recipe Index
    • Main Courses
    • Baking Recipes
    • Soups & Stews
    • 20 Minute Meals
    • Lunch Ideas
    • Starters & Sides
    • Pasta Recipes
    • Canapés & Nibbles
  • Vegan Baking
  • 4 Week Vegan Meal Plan
  • Shop
    • Gift Guides
    • Shop
  • My Book: Vegan in 15
    • My Book: Vegan in 15
    • Vegan Store Cupboard
Home » Vegan Recipes » Vegan Main Courses » 20 Minute Meals » Recipe: Creamy Vegan Gnocchi with Wild Mushrooms

Recipe: Creamy Vegan Gnocchi with Wild Mushrooms

January 6, 2018

Vegan Gnocchi
Jump to Recipe Print Recipe

This creamy vegan gnocchi with wild mushrooms is a one-pot, 20 minute recipe. White wine, garlic and juicy mushrooms make a deliciously rich sauce.

Here’s a rather lovely recipe to start the year – a new addition to the ‘20 Minute Meals‘ series.  One-pot suppers seem particularly popular at the moment, so here’s a Creamy Wild Mushroom One-Pot Vegan Gnocchi that will be on the table in under 20 minutes, and is fairly epic winter-warmer comfort food.

Cooking the gnocchi in its creamy, garlicky, white wine and mushroom sauce means that it isn’t just coated in the sauce, it is totally infused with the flavours.  And what’s more, one-pot cooking saves on washing up too.  Excellent all round.

Vegan Recipes

What you need to make your Vegan Gnocchi

Gnocchi (obviously!). More and more supermarket brands of gnocchi are now vegan but do always check the label for egg or milk powder. I used De Cecco which is vegan and has a really lovely texture.

Mushrooms I say ‘wild’ mushrooms but it is entirely up to you what varieties, or what you can get hold of in your local supermarket. I went for a mix of portobello, chestnut and shiitake. They all have something very different to add – portobello in big thick ‘meaty’ slices, chestnut that really holds its bite when cooked unlike other mushrooms, and shiitake for their fabulous texture. They may be traditional to asian recipes but I love them in this dish.

White wine Never cook with a wine that you wouldn’t drink! There’s no point in spending a fortune on wine that you’re going to bubble down in this garlicky sauce, but don’t use a bottle that’s been sitting open for a week or two! A crisp, dry white like a sauvignon or pinot grigio will work well, nothing too sweet.

I’m often asked what to use if you don’t want to use wine. Just increase the vegetable stock so that you have 250ml liquid. It will still taste great!

Vegan cheese Don’t be outraged by the ‘cheese’ in the photos – that’s one of my favourite vegan cheeses, Violife’s Prosociano (parmesan flavour) – definitely worth a try if you’re missing a sprinkling of parmesan on your Italian suppers.

Gnocchi Recipe

What else can I make with Mushrooms?

Here are a few mushroom recipes from blogging friends which might be of interest:

  • Chris’ Marinated Mushrooms with Crispy Croutons and Sage from Thinly Spread looks fabulous!
  • Jac’s Creamy Chestnut Mushroom Pasta Salad from Tinned Tomatoes… yum!
  • Chris’ Papperdelle with Squash, Chestnuts, Mushrooms and Sage is delicious, with both chestnuts and chestnut mushrooms!

…or one of my most popular recipes, Chestnut Mushroom Bourguignon is a winner of a 20-minute recipe too.


Vegan Gnocchi Recipe
Vegan in 15 by Kate Ford

Vegan in 15 Cookbook

There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*.

Hop over to Amazon for a look. Thanks for your support!

*Affiliate links

Reader Testimonials: Vegan Mushroom Gnocchi

This vegan gnocchi is one of the most popular recipes on the blog, and almost every week I’m tagged in a photo on instagram from a reader who has tried the recipe. 

⭐️⭐️⭐️⭐️⭐️ “Thanks for this! Well done on including the Shiitake mushrooms 🙂 so meaty and utterly delicious!” Edward

⭐️⭐️⭐️⭐️⭐️ “The gnocchi is DELICIOUS 😋 ” Jan

⭐️⭐️⭐️⭐️⭐️ “I made a vegetarian version of this and it was fantastic. So glad I found your page!” Louise

⭐️⭐️⭐️⭐️⭐️ “This creamy gnocchi with mushrooms was FANTASTIC!” @hungry_b*t*hes_dont_budget

⭐️⭐️⭐️⭐️⭐️ “I made this today and it’s so tasty – I used vegan cream cheese instead of the cream and Parmesan and let it melt in at the end. It’s a very easy recipe so will definitely be repeating again!” Danielle

And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼


Creamy Wild Mushroom One-Pot Vegan Gnocchi

Please do save this recipe on Pinterest –> –> –> Sharing my posts helps me to keep creating free vegan recipes!


I love hearing from you! Do send me pictures of your very own vegan gnocchi on:

tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!


The Veg Space E-Newsletter

THE VEG SPACE E-NEWSLETTER

If you haven’t yet signed up, you can get a regular roundup of all my recipes and giveaways delivered to your inbox absolutely free – just click here to subscribe to The Veg Space monthly newsletter.


IF YOU LIKED THAT…

…. you might also enjoy these vegan recipes from The Veg Space:

  • The Best Vegan Garlic Bread recipe - so easy and totally delicious #vegan #plantbased | www.thevegspace.co.uk
    The Best Vegan Garlic Bread
  • Vegan Moussaka
    The Ultimate Vegan Moussaka
  • Vegan Sausage Casserole
    Vegan Sausage Casserole
  • Vegan Cottage Pie with Colcannon Mash from The Veg Space
    Vegan Cottage Pie
  • Please note that all recipes and images on The Veg Space are copyright protected.
  • If you would like to share the recipe, please use the share buttons provided.
  • Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding
Vegan Gnocchi

Creamy One-Pot Vegan Gnocchi with wild mushrooms

Kate Ford | The Veg Space
This creamy vegan gnocchi with wild mushrooms is a one-pot recipe. White wine, garlic and juicy mushrooms makie a deliciously rich sauce.
4.89 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main
Cuisine Italian
Servings 2 people
Calories 555 kcal

Ingredients
  

  • 5 small shallots (or 1-2 large shallots or a small onion)
  • 2 tbsp rapeseed or olive oil
  • 1 tsp ready-chopped garlic / garlic purée
  • 250 g mixed mushrooms (I used portobello, chestnut and shiitake)
  • 500 g ready-made gnocchi (check it is vegan)
  • 125 ml white wine (check it is vegan)
  • 125 ml vegetable stock
  • handful baby spinach
  • 3 tbsp soya cream
  • vegan parmesan-style ‘cheese’ (optional)

Instructions
 

  • Peel and finely slice the shallots.  Heat the oil in a large, lidded frying pan or casserole dish and gently fry the shallots and garlic for 2-3 minutes until starting to soften.
  • Thickly slice or halve the mushrooms (depending on their size), and add to the pan.  Turn up the heat and cook for 3-4 minutes until they have released their juices.  Season well with salt and black pepper.
  • Add the gnocchi and then the white wine, and let it bubble for a minute, then pour over the vegetable stock, turn down to a medium simmer, cover with the lid and cook for 5 minutes, stirring occasionally.  
  • Roughly chop the spinach, then stir it in, followed by the soya cream.  Taste and adjust seasoning if necessary, then serve immediately, with a grating of vegan ‘parmesan’.

Nutrition

Calories: 555kcalCarbohydrates: 100.4gProtein: 13.5gFat: 7.6gSaturated Fat: 1.2gSodium: 328mgPotassium: 761mgFiber: 2.2gSugar: 1.5gCalcium: 48mgIron: 1mg
Keyword vegan gnocchi
Tried this recipe?Let us know how it was!

You might also enjoy....

  • Recipe: Veggie Sausage & Sun Dried Tomato One Pot PastaRecipe: Veggie Sausage & Sun Dried Tomato One Pot Pasta
  • Recipe: Exotic Mushroom & Cashew Sweet Chilli NoodlesRecipe: Exotic Mushroom & Cashew Sweet Chilli Noodles
  • Recipe: Pappardelle with Cavolo Nero & Walnut SauceRecipe: Pappardelle with Cavolo Nero & Walnut Sauce
  • Recipe: ‘Tipsy’ Linguine with Red Wine, Olive & Pinto BologneseRecipe: ‘Tipsy’ Linguine with Red Wine, Olive & Pinto Bolognese
  • Recipe: ‘Make & Freeze’ Roasted Squash & Creamy Pesto Lasagne (Vegan)Recipe: ‘Make & Freeze’ Roasted Squash & Creamy Pesto Lasagne (Vegan)
  • Recipe: Wild Mushroom & Sherry RisottoRecipe: Wild Mushroom & Sherry Risotto

Filed Under: 20 Minute Meals, Vegan Pasta Recipes, Vegan Recipes Tagged With: pasta

About Kate Ford

Hi, I'm Kate. The Veg Space is a food blog packed with easy vegan comfort food recipes. Click on About Me to find out more or Recipes to get cooking!

Reader Interactions

Comments

  1. Kat (The Baking Explorer) says

    January 7, 2018 at 12:14 am

    This sounds absolutely delicious, I need to try this!

    Reply
  2. Eb Gargano | Easy Peasy Foodie says

    January 7, 2018 at 4:14 pm

    One pot, easy and ready in 20 minutes….but packed full of flavour? Sounds like my kind of recipe! I just love gnocchi, but sadly my kids aren’t very keen, so I don’t get to have it very often (I am not complaining, they eat almost everything else and absolutely love vegetables… a little fussiness about gnocchi I can cope with!)…so this is the kind of dish I’d make for myself as a treat when the kids are out or for date night with my hubby! Eb x

    Reply
  3. Monika Dabrowski says

    January 7, 2018 at 4:25 pm

    This dish looks very moreish and I love how quick and easy it is! Thank you for bringing it to #CookBlogShare:)

    Reply
  4. Julia says

    January 8, 2018 at 12:56 pm

    Mushroom is one of my favs! Your creamy mushroom recipe looks yummy! I am going to try at home no doubt. Wish me best of luck!

    Reply
  5. Veggy Malta says

    January 12, 2018 at 10:21 pm

    Fantastic recipe and great photo as well. It looks delicious.

    Reply
    • thevegspace says

      January 13, 2018 at 3:36 pm

      Thanks! X

      Reply
  6. Marta says

    November 24, 2018 at 8:05 pm

    Hi Kate! Thank you for this delicious recipe 😀 I love mushrooms and I am lactose intolerant so I was looking for a dairy-free version of a creamy mushroom pasta; now I have bookmarked your recipe and I will definitely make it again!

    Reply
    • Kate Ford says

      November 28, 2018 at 8:30 pm

      That’s great to hear, thanks Marta.

      Reply
  7. Edward | Foodaciously says

    November 25, 2018 at 9:48 am

    Hi Kate,

    Thanks for this! I didn’t know about the Violife’s Prosociano parmesan vegan replacement, will definitely try it next time! Well done on including the Shiitake mushrooms 🙂 so meaty and utterly delicious!

    Reply
  8. Louise says

    January 6, 2019 at 10:53 am

    I made a vegetarian version of this and it was fantastic. So glad I found your page!

    Reply
  9. Anna says

    May 10, 2019 at 8:25 pm

    Great vegan recipe Kate. This looks delicious. I just saved a bunch of your soup recipes posts to try later.

    Reply
  10. Jessica Bailey says

    January 11, 2020 at 5:43 am

    I love this simple vegan dinner recipe! It’s such a great idea for someone like me who has been vegan for three years and loves mushrooms and gnocchi. Trying it ASAP.

    Reply
  11. Danielle says

    April 5, 2020 at 4:20 pm

    I made this today and it’s so tasty – I used vegan cream cheese instead of the cream and Parmesan and let it melt in at the end. It’s also a very easy recipe so will definitely be repeating again!

    Reply
  12. Chris says

    November 4, 2020 at 9:35 am

    Ahhhh, perfect comfort food! Easy to make and tummy pleasing, it’s a winner Kate!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read More…

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Never miss a recipe.
Sign up to get new recipes by email

Privacy Policy

Popular Recipes

Vegan Victoria Sponge
Vegan Moussaka
Vegan Carrot Cake

Footer

About Kate

Hi, I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read More…

Recent Posts

  • Recipe: Yellow Split Pea Soup
  • Recipe: Vegan Pesto
  • Recipe: Vegan Waffles
  • Recipe: Vegan Soda Bread
  • Recipe: Vegan Mushroom Soup with porcini & thyme

PRIVACY

Click here to read our privacy policy

Copyright © 2021 Kate Ford @ The Veg Space| All Rights Reserved | Privacy Policy

This website uses cookies
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.