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).
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
- Slice the mushrooms, mince the garlic cloves and chop the parsley
- Heat 2 Tbsp extra virgin olive oil in a large, heavy skillet
- 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)
- Once the gnocchi are crispy on all sides, remove from the pan and set aside in a bowl
- Pour 1 Tbsp of olive oil into the same pan
- Add the sliced mushrooms and garlic and cook for 2 minutes, making sure to cook the mushroom slices on both sides
- Next, add the sun-dried tomatoes and cook another 2 minutes
- 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
- Add the gnocchi back to the pan, stir and then add ground Himalayan pink salt and ground mixed peppercorns to taste
- Plate, garnish with chopped parsley … and enjoy!
Notes
Click here to get more vegan recipes!
© Kitchen Gone Rogue. www.kitchengonerogue.com
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