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.
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.