Pan-Fried Gnocchi with Mushroom Cream Sauce (Vegan)

Creamy, dairy-free, vegan comfort food … there’s nothing better! That’s why, I’m sure, the most popular recipe on my blog is a creamy vegan gnocchi dish. Thanks to those of you who asked me for more easy gnocchi recipes and to Alessi Foods, we have another winner here with this Pan-Fried Gnocchi with Mushroom Cream Sauce (Vegan). Bonus: this recipe can easily be made gluten-free.

This post is sponsored by Alessi Foods. All opinions are my own!

Pillowy potato gnocchi, a creamy mushroom sauce, fresh garlic and sun-dried tomatoes combine for an easy one pan dish that’s done in less than 30 minutes. Can I get a woohoo!?!

Rather than boiling the gnocchi, I pan-fried it to create a contrast in textures between the creamy sauce and the gnocchi, which are crispy on the outside and pillowy on the inside.

The result? Just what I was hoping for!

Pan-frying gnocchi takes about the same amount of time as boiling it, because of how long it takes for a pan of water to come to a boil. If you’re up for washing two pans, you can save a little time by cooking the gnocchi in one pan and simultaneously making the mushroom garlic sauce in another.

Alessi Foods sponsored this post, and I was excited to create a new recipe using several of their products. Family owned and operated for 72 years, Alessi products are high-quality and authentically Italian. For example, Alessi Sun Dried Tomatoes (now my favorites) are handpicked from southern Italy, then split in half, salted and laid on large wooden flats to dry naturally in the sun.

Ingredients

• 3 Tbsp Alessi extra virgin olive oil
• 1 package of Alessi gnocchi (regular potato gnocchi or Alessi gluten-free gnocchi)
• 1 8 oz. package of fresh mushrooms, sliced
• 3 cloves of garlic, minced
• ¼ cup Alessi julienne cut sun dried tomatoes
• 1 can unsweetened coconut milk (full fat)
• ¼ tsp sea salt
• 2 Tbsp fresh flat Italian parsley, chopped
• Alessi Himalayan pink salt and Alessi mixed peppercorns

How to Make Pan-Fried Gnocchi with Mushroom Cream Sauce (Vegan)

1. Slice the mushrooms, mince the garlic cloves and chop the parsley
2. Heat 2 Tbsp extra virgin olive oil in a large, heavy skillet
3. Add one package of potato gnocchi (regular or gluten-free) and cook 8-9 minutes, tossing periodically to ensure they get crispy on all sides (and not too crispy on just one)
4. Once the gnocchi are crispy on all sides, remove from the pan and set aside in a bowl
5. Pour 1 Tbsp of olive oil into the same pan
6. Add the sliced mushrooms and garlic and cook for 2 minutes, making sure to cook the mushroom slices on both sides
7. Next, add the sun-dried tomatoes and cook another 2 minutes
8. Add the can of coconut milk and sea salt; bring to a boil and then immediately turn down to simmer and cook for 5 minutes, stirring occasionally
9. Add the gnocchi back to the pan, stir and then add ground Himalayan pink salt and ground mixed peppercorns to taste
10. Plate, garnish with chopped parsley … and enjoy!

If you want to shop online for Alessi products, orders over $20 ship free!

*** AND you can get 15% off by using the coupon code “KGR”!

You can also find their products at most grocery stores.

Pin it/save it and let me know if you make this pan-fried gnocchi recipe. That always makes my day!

Print Recipe

Pan-Fried Gnocchi with Mushroom Cream Sauce (Vegan)

Creamy, dairy-free, vegan comfort food! This Vegan Pan-Fried Gnocchi with Mushroom Cream Sauce recipe is ready in under 30 minutes, with just 1 pan! And it can easily be made gluten-free by using gluten-free gnocchi (read the label).

Course

Main Dish, Pasta

Cuisine

Dairy-Free, Gluten-Free, Vegan

Prep Time

5 minutes

Cook Time

20 minutes

Servings

as main entree; 4 if a side

Ingredients

• 3 Tbsp extra virgin olive oil
• 1 package gnocchi (regular potato gnocchi orgluten-free gnocchi)
• 1 8 oz package fresh mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup julienne cut sun dried tomatoes
• 1 can (13.5 oz) unsweetened coconut milk (full fat)
• 1/4 tsp sea salt
• 2 Tbsp fresh flat Italian parsley, chopped
• himalayan pink salt and ground peppercorns to taste

Course Main Dish, Pasta Cuisine Dairy-Free, Gluten-Free, Vegan Prep Time 5 minutes Cook Time 20 minutes Servings as main entree; 4 if a side Ingredients 3 Tbsp extra virgin olive oil 1 package gnocchi (regular potato gnocchi orgluten-free gnocchi) 1 8 oz package fresh mushrooms, sliced 3 cloves garlic, minced 1/4 cup julienne cut sun dried tomatoes 1 can (13.5 oz) unsweetened coconut milk (full fat) 1/4 tsp sea salt 2 Tbsp fresh flat Italian parsley, chopped himalayan pink salt and ground peppercorns to taste

Instructions

1. Slice the mushrooms, mince the garlic cloves and chop the parsley
2. Heat 2 Tbsp extra virgin olive oil in a large, heavy skillet
3. Add one package of potato gnocchi (regular or gluten-free) and cook 8-9 minutes, tossing periodically to ensure they get crispy on all sides (and not too crispy on just one)
4. Once the gnocchi are crispy on all sides, remove from the pan and set aside in a bowl
5. Pour 1 Tbsp of olive oil into the same pan
6. Add the sliced mushrooms and garlic and cook for 2 minutes, making sure to cook the mushroom slices on both sides
7. Next, add the sun-dried tomatoes and cook another 2 minutes
8. Add the can of coconut milk and sea salt; bring to a boil and then immediately turn down to simmer and cook for 5 minutes, stirring occasionally
9. Add the gnocchi back to the pan, stir and then add ground Himalayan pink salt and ground mixed peppercorns to taste
10. Plate, garnish with chopped parsley … and enjoy!

Recipe Notes

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© Kitchen Gone Rogue. www.kitchengonerogue.com

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