Vegan Pan-Fried Gnocchi with Mushroom Cream Sauce

Crisp and Tender, Quietly Abundant

There is something almost meditative about pan-frying gnocchi — watching the soft pillows transform in the heat, turning golden and crisp at the edges while staying tender at the center. This dish moves at its own pace. The sauce that follows asks for patience too: a quiet simmer, a slow thickening, earthiness rising from the mushrooms and a low sweetness from the sun-dried tomatoes. It comes together without urgency. The kind of meal that feels complete and grounding, whether you're cooking for others or only for yourself.

Ingredients

• 3 tablespoons Alessi Extra Virgin Olive Oil
• 1 package Alessi Gnocchi
• 8 ounces fresh mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cups Alessi Julienne Cut Sun-Dried Tomatoes
• 1 can unsweetened coconut milk (full fat)
• 1/4 teaspoons Alessi Mediterranean Sea Salt
• 2 tablespoons fresh flat Italian parsley, chopped
• Alessi Himalayan Pink Salt, to taste
• Alessi Mixed Peppercorns, to taste

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!