Vegan Gnocchi with Sage and Mushrooms

Ok, I know I say this a lot, but this Vegan Gnocchi with Sage and Mushrooms is better than anything you will ever get in a restaurant. I love the food I make, but when I ate this recipe for the first time, I could not wait to eat it again!

The gnoochi were tender and soft. The Sage and Mushroom sauce was just unique and awesome. The flavor of the sage was understated and perfect, the mushroom flavor comes through nicely and the wine reduction adds a nice layer of depth. The unexpected flavor is the Dijon which adds a wonderful element to the dish and I believe really elevates it to something truly unique.

There is a skill to making the gnocchi and I have to be honest, the first time took some effort to get the dough right and to figure out exactly how to cook it comes out soft and pillowy. Don’t get frustrated if you struggle a bit, it will turn out fine and the sauce will cover any flaws in your gnocchi.

This is a dish you want to make when you want to impress your family and/or guests. Trust me – you will love it and they will love it too!

Print Recipe

Vegan Gnocchi with Sage and Mushroom

Pillowy gnocchi with a rich sage and mushroom sauce. The sauce has great depth and complexity of flavor and different than anything you've ever had.

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Prep Time15 minutes mins

Cook Time30 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: gnocchi, mushroom, sage, vegan gnocchi

Ingredients

GNOCCHI

• 2 Pounds Yukon Gold or Russet Potatoes Peeled and Chopped
• 1 Cup Chickpea Flour
• 1 Cup Tabioca Flour
• 1 t Salt

SAGE and MUSHROOM SAUCE

• 6 Cloves Garlic Minced
• 2 Shallots Mnced
• 2 to 3 T Fresh Sage Chopped
• 2 T Avocado oil
• 12 oz Fresh Mushrooms (Cremini, Shiitake) Chopped
• 1 Sm Bag – Frozen Peas
• 1/2 Cup White Wine
• 1 Cup Veggie Stock
• 1/2 Cup Plant Based Milk or Cashew Cream See Link in Notes
• 2 T Dijon Mustard
• 1/4 Cup Dried Mushrooms Optional
• 1/4 Cup Vegan Parmesan

Instructions

GNOCCHI

• Peel and chop the potatoes into cubes.
• In a large pot, add water, salt and the potatoes and bring to a boil. Cook about 12 to 15 minutes or until the potatoes are tender.
• Drain the potatoes and let cool.
• Once cooled, with a potato masher or ricer, mash the potatoes until smooth.
• Caution – The measurements of the Chickpea Flour and Tapioca Flour are close, but just estimates. The goal is to create a dough that holds together and is just past the point of being "sticky". Add and knead the dough. If it is sticky, add a little more and keep adding until you get a nice dough. You can knead by hand until you get the consistency you want.
• Roll the dough out into ropes about 1 inch thick. Use a light dusting of tapioca flour during this process. Once you have all the dough rolled out, cut the dough into pieces, about 1 to 2 inches long.
• NOTE – This is the last thing you do. Make sure your sauce is simmering and ready because you want to serve the gnocchi immediately. Bring a pot of salted water to boil. Add about 8 pieces of dough at a time and cook for about 4 minutes. Once the pieces rise from the bottom, cook for about 1 additional minutes and remove. Use a slotted spoon so as much water runs off as possible.

SAGE and MUSHROOM SAUCE

• Chop the sage leaves into smaller pieces. Add 1 T oil to a pan and saute the sage for a couple minutes over medium heat. Next add the garlic and shallots and continue to saute for 3 or 4 minutes. Stir regularly so the garlic doesn't burn.
• While the sage, garlic and shallots are sauteing, in a small fry pan, add a little oil and brown the mushrooms.
• Add the mushrooms to the sage, garlic and shallots and add the peas. Turn the heat to med/high and add the white wine. Allow the the wine to cook off stirring frequently.
• Next add the veggie stock, cashew cream, Dijon mustard, vegan parmesan and the dried mushrooms. Add salt and pepper to taste.

  NOTE – See the link on the Notes for my cashew cream.

  NOTE – For the dried mushrooms, I did not rehydrate them. I used a grinder to grind them into a mushroom powder and added them this way. I LOVE the way to worked out and added an additional mushroom flavor.
• Allow this to simmer for about 5 minutes, stirring frequently and remove from heat.
• Serve over the gnocchi and season with salt and pepper as needed.

  ENJOY!

Notes

Click here for my cashew cream recipe!  This is actually my sour cream recipe which is what I used in this dish.  If you want, you can reduce the amount of lemon and vinegar and add a bit more plant based milk.