First recipe of 2020 and it’s a good one, especially for anyone trying out veganuary this year! This mushroom and sage gnocchi takes all of about 10 minutes to make and is perfect for cold January evenings. It can easily be made either vegan or vegetarian depending on your requirements and is perfect for both. It is an easy swap for those who are maybe new to plant-based eating as it doesn’t have too many fussy ingredients and is a classic dish.
Mushrooms for Vegan Diets
Mushrooms are a staple in veggie diets, their flavour and texture adds a richness to plant-based dishes and they are the best non-animal source of vitamin D which is so so important at this time of year! They are also a great source of B vitamins which are also harder to get on a vegan diet.
I made my own gluten-free gnocchi, check out my recipe here. Making fresh gnocchi is easier than you think and really adds so much to this recipe! In a pinch, buy some fresh gnocchi at the grocery store.
Mushroom and Sage Gnocchi
- 200 g mushrooms I used a mix of chestnut and chanterelle
- 250 g gnocchi
- Small bunch of sage leaves
- 2 cloves garlic
- 2 tbsp olive oil or butter
- Vegan hard cheese or parmesan to serve
- Set a pan of water to a boil.
- In a large frying pan, heat the olive oil or butter over medium heat. Once hot, add the garlic, mushrooms and sage and cook for 5 minutes until softened. Season with salt and pepper to taste.
- Meanwhile, add the gnocchi to the water and cook according to the packet instructions, usually for 2-3 minutes.
- Drain the gnocchi and add it to the mushroom pan and toss well.
- Serve the gnocchi with some shavings of vegan cheese, parmesan or nutritional yeast.