Creamy Gnocchi with Mushrooms by @beginveganbegun

30 min

3 servings

🍝

500 g

Potato gnocchi

🍄

250 g

Mushrooms

🧅

1

Onion

🍲

280 ml

Vegetable stock

🥛

200 ml

Vegetable cooking cream

🥢

1 tbsp

Soy sauce

🫘

1 handful

Textured soy protein

🫒

2.5 tbsp

Olive oil

🧀

1 tsp

Nutritional yeast

🧂

Salt

⚫

Black pepper

  1. Heat
    • Mushrooms
    • Olive oil

    Heat a wide pan with a tablespoon of olive oil over high heat and brown the mushrooms in a single layer, without moving them much.

  2. Season
    • Mushrooms
    • Salt

    Season the mushrooms with salt at the end and set them aside.

  3. Add
    • Onion
    • Salt

    In the same pan, add the onion with a pinch of salt.

  4. Cook
    • Onion

    Cook the onion over medium heat for about 10-12 minutes, until soft and well browned.

  5. Add
    • Textured soy protein

    Add the textured soy protein and let it evaporate almost completely.

  6. Pour
    • Vegetable stock
    • Vegetable cooking cream
    • Mushrooms

    Pour in the vegetable stock and the vegetable cream and bring to a gentle boil.

  7. Add
    • Potato gnocchi

    Add the raw gnocchi, cover, and cook for 3-4 minutes over medium heat, stirring carefully.

  8. Return
    • Mushrooms
    • Potato gnocchi
    • Onion

    Uncover the pan and return the mushrooms to it, letting everything integrate well.

  9. Garnish
    • Nutritional yeast
    • Black pepper
    • Soy sauce

    Finish with the nutritional yeast and black pepper, tasting before adding more salt since the soy sauce and stock already season the dish.

Creamy Gnocchi with Mushrooms by @beginveganbegun

30 min

3 servings

🍝

500 g

Potato gnocchi

🍄

250 g

Mushrooms

🧅

1

Onion

🍲

280 ml

Vegetable stock

🥛

200 ml

Vegetable cooking cream

🥢

1 tbsp

Soy sauce

🫘

1 handful

Textured soy protein

🫒

2.5 tbsp

Olive oil

🧀

1 tsp

Nutritional yeast

🧂

Salt

⚫

Black pepper

Preparation Steps

  1. Step 1/9

    Heat a wide pan with a tablespoon of olive oil over high heat and brown the mushrooms in a single layer, without moving them much.

    🍄Mushrooms
    🫒Olive oil
    🍳Wide pan

  2. Step 2/9

    Season the mushrooms with salt at the end and set them aside.

    🍄Mushrooms
    🧂Salt
    🍳Wide pan

  3. Step 3/9

    In the same pan, add the onion with a pinch of salt.

    🧅Onion
    🧂Salt
    🍳Wide pan

  4. Step 4/9

    Cook the onion over medium heat for about 10-12 minutes, until soft and well browned.

    🧅Onion
    🍳Wide pan

  5. Step 5/9

    Add the textured soy protein and let it evaporate almost completely.

    🫘Textured soy protein
    🍳Wide pan

  6. Step 6/9

    Pour in the vegetable stock and the vegetable cream and bring to a gentle boil.

    🍲Vegetable stock
    🥛Vegetable cooking cream
    🍳Wide pan

  7. Step 7/9

    Add the raw gnocchi, cover, and cook for 3-4 minutes over medium heat, stirring carefully.

    🍝Potato gnocchi
    🍳Wide pan

  8. Step 8/9

    Uncover the pan and return the mushrooms to it, letting everything integrate well.

    🍄Mushrooms
    🍳Wide pan

  9. Step 9/9

    Finish with the nutritional yeast and black pepper, tasting before adding more salt since the soy sauce and stock already season the dish.

    🧀Nutritional yeast
    ⚫Black pepper
    🧂Salt
    🥢Soy sauce
    🍳Wide pan

Composition

Ingredients

Types

Grains, Vegetables, Condiments, Oils, Spices

Ingredients

Potato gnocchi, Mushrooms, Onion, Vegetable stock, Vegetable cooking cream, Soy sauce, Textured soy protein, Olive oil, Nutritional yeast, Salt, Black pepper

Notes

Vegetable stock (250-300 ml approx), Olive oil (2-3 tablespoons), Nutritional yeast (optional), Salt (to taste), Black pepper (to taste)

Allergens

Gluten, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Halal, Kosher

Calories

420 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 58g, Fat: 15g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 820mg, Potassium: 650mg, Iron: 2.5mg, Calcium: 60mg

Vitamins

Vitamin B2 (Riboflavin): 1.2mg, Vitamin B12: 1.5mcg, Vitamin D: 0.8mcg, Folate: 45mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Wide pan

Appliances

to inform

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@beginveganbegun

Origin

Cuisine

Italian, Spanish

Geographic

Spain, Europe

Various

Aspect

Texture

Creamy, Soft, Tender, Saucy

Flavors

Savory, Umami, Earthy, Creamy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

storage : 2-3 days (in an airtight container,once cooled to room temperature), reheating : a few minutes (reheat gently in a pan over low-medium heat, adding a splash of vegetable stock or cream if the sauce has thickened too much)