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    Home » Vegan Recipes » Vegan Main Courses » 20 Minute Meals » Creamy Vegan Gnocchi with wild mushrooms

    Creamy Vegan Gnocchi with wild mushrooms

    Published: Jan 6, 2018 · Modified: Feb 6, 2021 by Kate Ford · This post may contain affiliate links.

    Vegan Gnocchi
    JUMP TO RECIPE
    Creamy Wild Mushroom One-Pot Vegan Gnocchi

    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 Gnocchi

    📝 What you need

    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.

    Vegan Gnocchi Ingredients

    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

    ⭐️ Reader Testimonials

    ⭐️⭐️⭐️⭐️⭐️ "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 vegan 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

    🍽 If you liked that...

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

    • Vegan Garlic Bread
      Vegan Garlic Bread
    • vegan pasta bake
      Puttanesca Vegan Pasta Bake
    • Vegan Moussaka
      Vegan Moussaka
    • Vegan Cottage Pie with Colcannon Mash from The Veg Space
      Vegan Cottage Pie with colcannon mash

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    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.
    4.95 from 19 votes
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    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes 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 tablespoon rapeseed or olive oil
    • 1 teaspoon 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 tablespoon 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
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Maria Christensen says

      October 28, 2024 at 6:14 pm

      OMG, this is delicious.
      I've just started the 4 week plan. What away to start on day 1.

      Reply
    2. Tania says

      February 08, 2024 at 1:16 pm

      Absolutely delish! I didn't want it end. I only usedchestnut mushrooms in the end.

      Reply
      • Kate Ford says

        February 09, 2024 at 5:20 pm

        Great to hear - thanks Tania!

        Reply
    3. Kai says

      January 14, 2023 at 10:21 am

      After a busy day of work the perfect recipe to make yourself something delicious super fast. Probably one of my favorite vegan dishes!

      Reply
      • Kate Ford says

        January 15, 2023 at 2:49 pm

        That's so lovely to hear, thanks Kai!

        Reply
    4. Sherri says

      April 20, 2022 at 2:26 pm

      I was wondering if you had an alternative gluten/grain free substitute for the gnocchi....what would work instead of pasta or gnocchi?

      Reply
    5. Faye says

      February 21, 2022 at 6:50 pm

      This is so tasty! I don't drink and didn't want to buy wine and waste the rest of a bottle so did double the stock and stirred in a teaspoon of miso with it to add a little something. Absolutely delicious!

      Reply
      • Kate Ford says

        February 22, 2022 at 11:24 am

        Great idea with the hint of miso - so glad you enjoyed it!

        Reply
    6. Val Chalmers says

      January 28, 2022 at 6:51 pm

      1st time trying this recipe as I was not too sure what gnocchi was. It turned out very nice and tasted far superior to a ready bought meal. I used nutritional yeast flakes as that's what I had in the cupboard and I'm not too keen on parmesan. Very easy to make and I had all ingredients already in the house. 😊🥣🏆

      Reply
      • Kate Ford says

        January 30, 2022 at 6:11 pm

        That's great to hear, thanks Val!

        Reply
    7. Ruby says

      January 30, 2021 at 1:34 pm

      Beautiful recipe, super easy to make and very filling! I found 250g of gnocchi was plenty for two people, but kept the rest of the quantities the same.

      Reply
      • Kate Ford says

        January 31, 2021 at 11:32 am

        That's great to hear, thanks Ruby! We're very greedy in our house so I'm glad you were able to adjust the recipe to 'normal' appetites!! Kate x

        Reply
    8. Chris says

      November 04, 2020 at 9:35 am

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

      Reply
    9. Danielle says

      April 05, 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
    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. 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
    12. Louise says

      January 06, 2019 at 10:53 am

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

      Reply
    13. 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
    14. 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
    15. 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
    16. Julia says

      January 08, 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
    17. Monika Dabrowski says

      January 07, 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
    18. Eb Gargano | Easy Peasy Foodie says

      January 07, 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
    19. Kat (The Baking Explorer) says

      January 07, 2018 at 12:14 am

      This sounds absolutely delicious, I need to try this!

      Reply
    4.95 from 19 votes (4 ratings without comment)

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