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

Happy 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.

5 from 4 votes

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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'.

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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!

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