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.
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.
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.
For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
"Brilliant! Chock full of easy recipes and great tips and advice" Hello! Magazine
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
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Creamy One-Pot Vegan Gnocchi with wild mushrooms
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'.
Sherri says
I was wondering if you had an alternative gluten/grain free substitute for the gnocchi....what would work instead of pasta or gnocchi?
Faye says
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!
Kate Ford says
Great idea with the hint of miso - so glad you enjoyed it!
Val Chalmers says
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. 😊🥣🏆
Kate Ford says
That's great to hear, thanks Val!
Ruby says
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.
Kate Ford says
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
Chris says
Ahhhh, perfect comfort food! Easy to make and tummy pleasing, it's a winner Kate!
Danielle says
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!
Jessica Bailey says
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.
Anna says
Great vegan recipe Kate. This looks delicious. I just saved a bunch of your soup recipes posts to try later.
Louise says
I made a vegetarian version of this and it was fantastic. So glad I found your page!
Edward | Foodaciously says
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!
Marta says
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!
Kate Ford says
That's great to hear, thanks Marta.
Veggy Malta says
Fantastic recipe and great photo as well. It looks delicious.
thevegspace says
Thanks! X
Julia says
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!
Monika Dabrowski says
This dish looks very moreish and I love how quick and easy it is! Thank you for bringing it to #CookBlogShare:)
Eb Gargano | Easy Peasy Foodie says
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
Kat (The Baking Explorer) says
This sounds absolutely delicious, I need to try this!