Pan-Fried Gnocchi with Mushroom Cream Sauce (Vegan)
Creamy, dairy-free, vegan comfort food! This Vegan Pan-Fried Gnocchi with Mushroom Cream Sauce recipe is ready in under 30 minutes, with just 1 pan! And it can easily be made gluten-free by using gluten-free gnocchi (read the label).
Servings Prep Time
2as main entree; 4 if a side 5minutes
Cook Time
20minutes
Servings Prep Time
2as main entree; 4 if a side 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Slice the mushrooms, mince the garlic cloves and chop the parsley
  2. Heat 2 Tbsp extra virgin olive oil in a large, heavy skillet
  3. 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)
  4. Once the gnocchi are crispy on all sides, remove from the pan and set aside in a bowl
  5. Pour 1 Tbsp of olive oil into the same pan
  6. Add the sliced mushrooms and garlic and cook for 2 minutes, making sure to cook the mushroom slices on both sides
  7. Next, add the sun-dried tomatoes and cook another 2 minutes
  8. 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
  9. Add the gnocchi back to the pan, stir and then add ground Himalayan pink salt and ground mixed peppercorns to taste
  10. Plate, garnish with chopped parsley … and enjoy!
Recipe Notes

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