Ugh! Gnocchi! The easiest and quickest comfort food the world has ever seen! I’m sure I’ve said that before! This mushroom gnocchi, or more specifically mushroom gnocchi sauce, will go from pan to table in just 20 minutes.
We’re using store-bought gnocchi to go with our creamy gnocchi sauce, because, well, it’s just the quickest way to get dinner on the table. Don’t be mad about it, I’m not. I’ve made gnocchi from scratch a couple of times recently, and honestly, I don’t know if all the hassle of making it is worth it. Should I say that as a food blogger, who knows! Hopefully, you’re here and thinking “THANK GOD he’s not going to make me make gnocchi from scratch”.
The sauce to gnocchi ratio here is IMMENSE there’s so much sauce coating these doughy balls of joy, and that’s what we want right? Nobody got time for bad ratios and not enough sauce!
This recipe differs from the creamy mushroom sauce here on The Accidental Chef because today’s sauce is creamy and vegan. If you’re not vegan and want to finish the dish off with an obscene amount of parmesan cheese, then please, be my guest, but this sauce is absolutely delicious without that last-minute addition.
A Little Bit About Gnocchi
Gnocchi dates all the way back to Roman times, and back then were made from a semolina dough mixed with eggs (source: Amaro Restaurant). Obviously, it’s Italian, those guys make all the good stuff – looking at you pizza!
These days, there are two main types of gnocchi. The potato version is essentially very dry baked or mashed potato, and flour, with either olive oil or egg. Then there’s ricotta based gnocchi which follows the same process but instead of potato, you use ricotta. Both need to be seasoned well and accompanied but a wonderful sauce. That’s what we’re working on today.
Ideally, you want like and fluffy little gnoc’s, so baking the potatoes instead of boiling them is ideal as more moisture will escape, but that’s a challenge for another day. For today, head to the store, grab yourself some premade gnocchi and have yourself a super quick, hassle-free dinner.
Ingredients List For Creamy Mushroom Gnocchi
To make our super tasty, quick and easy gnocchi mushroom sauce you will need:
- One shallot – roughly chopped
- 2 cloves of garlic – finely chopped
- 200 grams (8.8oz) of mushrooms – I love chestnut mushrooms here, but any mushroom variety is a good mushroom variety, right?!
- A teaspoon of finely chopped rosemary – that’s about a sprig
- Two tablespoons of oat-based creme fraiche, I used Oatly
- 50ml (about 3.5 tablespoons) of extra virgin olive oil
- 250ml (approx 1 cup) of soy milk
- 500g (17.6oz) of potato gnocchi
- 2 large portobello mushrooms
You could easily sneak some spinach into this sauce if you wanted. Just pop it in right at the end when you add the mushroom sauce back to the pan – you’ll see what I mean in a sec.
Making Gnocchi Sauce – Step By Step
There are just a couple of super straightforward steps here which makes for a mad speedy dinner.
Before we start – get a large pan of well salted water onto boil for the gnocchi.
I like to serve this dish with a big, juicy portobello mushroom on top. Pop two of the biggest mushrooms you’ve ever seen on a baking tray, drizzle with a little olive oil, as much pepper as you can handle and a pinch of salt. Pop the mushrooms in the oven at 180c. They’ll be ready in 15 minutes, by which time everything else will be ready too.
Now, dice the mushrooms and roughly chop the shallots, sweat them down in a frying pan with a glug of oil over medium heat. Add the large pinch of salt, and stir occasionally. This will only take 6 – 7 minutes.
Next, stir in two finely chopped cloves of garlic and the finely chopped rosemary, and cook for couple of minutes.
Finally for the sauce, transfer the mushroom shallot mixture, to a blender. Add the oat creme fraiche, soy milk, and extra virgin olive oil before seasoning well and blitz to a smooth, creamy sauce. Voila – one gnocchi sauce.
Drop your gnocchi into the pan of boiling water, they should only take 3 – 4 minutes, when they rise to the top, they’re ready.
Give the pan you cooked the mushrooms in a quick wipe and add a glug of oil, set over medium high heat and transfer the cooked gnocchi. We’re aiming for CRISP gnoc’s – texture, texture! Once you’ve got the gnocchi to your desired level of CRISP add the mushroom sauce, and coat the gnocchi.
Serve topped with sliced portobello mushroom and a scattering of fresh parsley.
This recipe comfortably serves two – gnocchi is actually insanely deceptive. When I first served this up I was sat on my sofa looking at it like, WHAT have I done, WHERE is the REST of my dinner!?! Alas, it was the perfect amount of comfort food, and perfect for kicking back after a long day of doing nothing.
Ways To Change The Recipe
If you’re anything like me you’ll be here like “how can I make this recipe my own?!” and that’s fine – I’ll just be out here making recipes that YOU go and change, don’t mind me. Kidding. A bit.
There are a few ways you can adapt this recipe without me being hurt, the first is a GLUG OF WINE. Listen, if there was wine in the house when I was testing this one, it would have been in there. Alas, we had drunk all the wine, so what was I meant to do?!?
You can get all fancy with it, by adding a splash of wine to the garlic, shallot and mushroom mixture just before you add it to the blender. Just make sure you cook it out for a couple of extra minutes before dumping the whole lot into the blender.
The other way – is you COULD make this a one-pan recipe. Now, the reason I didn’t do this, beyond the fact I love making a mess in the kitchen, is that I like my gnoc’s fried and a little crispy. If you’re not that fussed, you can tip your sauce back into the pan after blending. THEN, add the gnocchi to the sauce, cover and cook on low until the gnocchi is cooked and tender. About 10 minutes I reckon.
If you’re just out here like I DON’T WANT A VEGAN SAUCE, then one, get a grip. Two, well done for making it this far down the page. AND THREE head on over to the creamy mushroom sauce that I made before I was trying to follow a more sustainable diet. You’re welcome.
More Quick Vegan Dinner Ideas
Did You Make This Recipe?
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Enjoy your meal, and if you have any questions pop them in the comments below!
- 1 Banana Shallot roughly chopped
- 2 cloves of Garlic finely chopped
- 200 g Chestnut Mushrooms diced
- 1 tsp Rosemary finely chopped
- 2 tbsp Oat Creme Fraiche
- 50 ml Extra Virgin Olive Oil plus extra for baking mushrooms
- 250 ml Soy Milk
- 500 g Uncooked Gnocchi store-bought or homemade
- 2 large Portobello Mushrooms
- Parlsey Optional
- Place portobello mushrooms on a baking tray, drizzle with olive oil and season well with salt and pepper. Place in an oven set to 180°c – for 15 minutes.
- Cook gnocchi in a large pan of boiling water as per packet instructions
- Heat a glug of cooking oil in a frying pan over medium heat. Add the shallots, mushrooms and a large pinch of salt and cook for 6 – 7 minutes.
- Add the garlic and rosemary and cook for a further 2 minutes. Transfer the mixture to a blender, add the creme fraiche, soy milk, 50ml of extra virgin olive oil, and a generous crack of pepper. Blitz until smooth.
- Wipe the frying pan and add a glug of oil, over medium heat, add the cooked gnocchi and fry for 4 – 5 minutes. Stir frequently to avoid the gnocchi sticking to the bottom of the pan.
- Tip in the mushroom sauce, and stir to coat the gnocchi. Warm the sauce through, then taste and adjust seasoning as necessary.
- Transfer to serving bowls and top with sliced portobello mushroom. Scatter over some parsley and serve.