For all you mushroom lovers out there, here’s a plate full of Mixed Mushroom Gnocchi : veganfitness

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Serves: 3-4

500g dry gnocchi
1 cup roasted pumpkin
1 bunch broccolini, chopped
3 cups mixed mushrooms ( I used oyster, button & shiitake)
1 small onion, diced
3 cloves garlic, minced (or 1 tablespoon garlic paste)
1 teaspoon mushroom stock powder
1/4 cup white wine
Squeeze of lemon
Salt & pepper to taste
1 tablespoons olive oil


  1. Heat up the oil in large frypan on medium high heat, add in the gnocchi. Cook for 2-3 mins before tossing and cooking another 2 mins so that the sides are golden & caramelised. Transfer the gnocchi onto a plate and set aside

  2. In the same pan, add in a little bit more oil and sautee the onion, garlic & mushrooms for 5 minutes until the mushrooms are browned.

  3. Add in the broccoli, white wine, stock powder, lemon juice, salt & pepper. Bring to a boil then reduce the heat to a simmer for 5 minutes

  4. Add in the gnocchi and toss for 2 more minutes until all combined. Sean with salt and pepper to taste!

*Storage tips: in an airtight container in the fridge for up to 3 days or in the freezer for month. Enjoy!

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by @run2food

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