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Creamy One-Pot Vegan Gnocchi with wild mushrooms
This creamy vegan gnocchi with wild mushrooms is a one-pot recipe. White wine, garlic and juicy mushrooms makie a deliciously rich sauce.
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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
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