Recipe: Creamy Wild Mushroom One-Pot Gnocchi (Vegan)

Creamy Vegan One-Pot Gnocchi

20 Min Meals | Vegetarian & VeganHappy New Year!  I hope you managed to have a restorative Christmas break, with some excellent vegan food and wine (or the elusive vegan Baileys!), and some good company.  What does 2018 have in store for you?

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Talking of recipes, here’s a rather lovely one 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 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.

Don’t be outraged by the ‘cheese’ in the picture – 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.

Creamy Vegan One-Pot Gnocchi

5 from 4 votes
Creamy Vegan One-Pot Gnocchi
Creamy Wild Mushroom One-Pot Gnocchi (Vegan)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Main
Cuisine: Italian
Servings: 2 people
Author: Kate Ford | The Veg Space
Ingredients
  • 5 shallots
  • 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
  1. 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.

  2. 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.

  3. 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.  

  4. 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'.

Creamy Vegan One-Pot Gnocchi

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Vegan in 15 Cover | Kate FordThere 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!

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CookBlogShareI’m linking this recipe with CookBlogShare hosted this week by Everyday Healthy Recipes

  

6 comments

  1. This sounds absolutely delicious, I need to try this!
    Kat (The Baking Explorer) recently posted…Carrot CakeMy Profile

  2. 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
    Eb Gargano | Easy Peasy Foodie recently posted…Easy One Pot Vegetable Paella (Vegan)My Profile

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

  4. 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!
    Julia recently posted…Best Ceramic Cookware Set in 2018 – Top Models Compared & Reviewed!My Profile

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

    1. Thanks! X

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