Mushroom and Chilli Gnocchi

The best part?

All of the ingredients that were used in this recipe were sourced plastic-free.

There is something special about eating a home cooked meal. This gnocchi recipe shows you how to make gnocchi in the comfort of your own home without plastic packets. Paired with a delicious creamy mushroom sauce, you won’t want it to end!

Mushroom and Chilli Gnocchi

You haven't really tried gnocchi unless you've tried homemade gnocchi. This gnocchi is light and fluffy, it pairs well with the creamy mushroom sauce and gives a slight hit of spice from the chilli flakes.
Servings 4 people
Prep Time 25 mins
Cook Time 15 mins
Resting time 1 hr
Total Time 1 hr 40 mins

Equipment

  • Medium Saucepan
  • Mixing bowl
  • Fry pan
  • Sharp knife
  • Chopping board
  • Potato masher
  • High speed blender

Ingredients

Gnocchi

  • 500 g white potato peeled and cubed, see notes for how to use skins
  • 2 cups white plain flour
  • 2 Tbsp white plain flour for dusting on the bench

Creamy sauce

  • 1 cup cashews soaked
  • 3/4 cup water
  • 2 Tbsp lemon juice
  • 1 Tbsp onion powder
  • 1/2 tsp nutmeg ground
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1 tsp vegetable stock

Vegetables

  • 1 brown onion sliced
  • 3 cloves garlic diced
  • 4 large flat mushrooms sliced
  • 2 big handfuls spinach
  • 1/2 tsp chilli flakes
  • 1/2 cup white wine

Instructions

  • Boil the potatoes in a saucepan of water until soft then leave to drain and cool.
  • Transfer potatoes to a mixing bowl and mash using a fork or potato masher until smooth.
  • Add the 2 cups of flour to the potatoes and combine using your hands. Once the dough has started to become firm you can transfer it to the bench to kneed for approximately 5 minutes.
  • Place dough back into a bowl and cover with a tea towel for approximately 1 hour to rest. Use this time to also soak the cashews in hot water.
  • Place the dough into your chopping board and cut into 8 equal pieces.
  • Take one piece of dough and start rolling into a long strand about the thickness of your pointer finger. Make sure you use the extra flour for dusting if the dough it sticking to the bench.
  • Use a knife and cut the dough into 1-inch pieces. Use the back of a fork to make the ridges – this is optional.
  • Repeat with all of the dough and set gnocchi aside while you prep the rest of meal.
  • Add water to a saucepan and start boiling it ready for the gnocchi.
  • In a blender, blitz the creamy sauce ingredients until thick and creamy. Then set aside.
  • In a fry pan, start frying your vegetables and spices until they start to soften and then add the wine. Simmer until vegetables are soft and then add the creamy sauce. Once reduced, turn off the heat.
  • Add the gnocchi to the boiling water in batches. It only takes a couple of minutes for the gnocchi to cook so make sure you are watching. You will know when it is cooked because the gnocchi will float on the surface.
  • Add the cooked gnocchi to the frypan with your sauce and vegetables and mix through.
  • Enjoy served with some chilli oil on top and toasted pine nuts.

Notes

Cook the potato peels in the oven with a drizzle of oil and spices to make a delicious pre dinner snack!
Course: Main Course
Cuisine: Italian
Keyword: easy, gnocchi, homecooking, Quick & Easy, vegandinner, vegangnocchi, veganitalian, veganmeal

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