Creamy, dairy-free, vegan comfort food … there’s nothing better! That’s why, I’m sure, the most popular recipe on my blog is a creamy vegan gnocchi dish. Thanks to those of you who asked me for more easy gnocchi recipes, we have another winner here with this Pan-Fried Gnocchi with Mushroom Cream Sauce (Vegan). Bonus: this recipe can easily be made gluten-free. And … it’s an easy one-pot meal!

Pillowy potato gnocchi, a creamy mushroom sauce, fresh garlic and sun-dried tomatoes combine for an easy one pan dish that’s done in less than 30 minutes. Can I get a woohoo!?!

Easy, Delicious Pan-Fried Gnocchi

Rather than boiling the gnocchi, I pan-fried it to create a contrast in textures between the creamy sauce and the gnocchi, which are crispy on the outside and pillowy on the inside.

The result? Just what I was hoping for!

Pan-frying gnocchi takes about the same amount of time as boiling it, because of how long it takes for a pan of water to come to a boil. If you’re up for washing two pans, you can save a little time by cooking the gnocchi in one pan and simultaneously making the mushroom garlic sauce in another.

Ingredients

3 Tbsp extra virgin olive oil
1 package of gnocchi (regular potato gnocchi or gluten-free gnocchi)
1 8 oz. package of fresh mushrooms, sliced
3 cloves of garlic, minced
¼ cup julienne cut sun dried tomatoes
1 can unsweetened coconut milk (full fat)
¼ tsp sea salt
2 Tbsp fresh flat Italian parsley, chopped
Himalayan pink salt and peppercorns

How to Make Pan-Fried Gnocchi with Mushroom Cream Sauce (Vegan)

Slice the mushrooms, mince the garlic cloves and chop the parsley
Heat 2 Tbsp extra virgin olive oil in a large, heavy skillet
Add one package of potato gnocchi (regular or gluten-free) and cook 8-9 minutes, tossing periodically to ensure they get crispy on all sides (and not too crispy on just one)
Once the gnocchi are crispy on all sides, remove from the pan and set aside in a bowl
Pour 1 Tbsp of olive oil into the same pan
Add the sliced mushrooms and garlic and cook for 2 minutes, making sure to cook the mushroom slices on both sides
Next, add the sun-dried tomatoes and cook another 2 minutes
Add the can of coconut milk and sea salt; bring to a boil and then immediately turn down to simmer and cook for 5 minutes, stirring occasionally
Add the gnocchi back to the pan, stir and then add ground Himalayan pink salt and ground mixed peppercorns to taste
Plate, garnish with chopped parsley … and enjoy!

Pin it/save it and let me know if you make this pan-fried gnocchi recipe. That always makes my day!