Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, crispy gnocchi with mushrooms, squash & sage (vegan). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mushrooms and squash go so well together, and the sage brings it all together. Serve with a quick basil dressing for a flavourful dinner on a cold night. Mix the gnocchi with squash, mushrooms, oil and sage leaves in a roasting tin large enough to take everything in one layer.
Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) is something that I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook crispy gnocchi with mushrooms, squash & sage (vegan) using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Crispy Gnocchi with Mushrooms, Squash & Sage (vegan):
- Get 500 g Gnocchi
- Get 500 g squash, peeled and cut into little cubes
- Make ready 300 g baby chestnut mushrooms
- Take Olive oil
- Prepare to taste Ground black pepper
- Prepare 30 g basil, very finely chopped
- Take 30 g pine nuts, very finely chopped
- Make ready 20 g sage leaves, very finely chopped
- Get 1 clove garlic
- Make ready to taste Sea salt
- Make ready 1/2 tablespoon lemon juice
The result is a consistency that's something between pasta and a pan-fried dumpling. For a little extra crunch and protein, add a handful of toasted nuts to the dish. I like Vegan Gnocchi best when they're crispy pan-fried with mushrooms, garlic, and pine nuts. Also, my beloved garlic basil-parsley pesto is a perfect addition to this easy recipe.
Instructions to make Crispy Gnocchi with Mushrooms, Squash & Sage (vegan):
- Prepare all ingredients
- Preheat the oven to 200C fan/220C. Put the gnocchi in a bowl, and pour over a ketteful of boiling water. Leave to stand for 2 minutes before draining well.
- Mix the gnocchi with squash, mushrooms, oil and sage leaves in a roasting tin large enough to take everything in one layer. Season well with the sea salt and freshly ground black pepper, then transfer to the oven to roast for 35 minutes.
- Meanwhile, mix the basil, pine nuts, oil, garlic, sea salt and lemon juice together in a food processor for the dressing, then taste and adjust the seasoning as needed.
- Serve the crispy gnocchi with the dressing alongside.
If you want to serve this dish with other vegetables, you can head over my recipe for my Vegan Gnocchi vegetable stir-fry. Gnocchi With Mushrooms Recipe - simple and effortless meal, loaded with flavors, made with store bought potato gnocchi and easy homemade mushroom sauce. Perfect for lunch or dinner, this restaurant-worthy dish is a family favorite. I spent Sunday afternoon at the ultimate potluck. Recipe du Jour - Golden, Crispy Gnocchi with Summer Shell Beans.
So that is going to wrap it up for this exceptional food crispy gnocchi with mushrooms, squash & sage (vegan) recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
