Vegan Pan-Fried Gnocchi with Mushroom Cream Sauce
  • Prep Time:
  • Total Time:
  • Yield:

Ingredients

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

Directions

  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!

Featured on: Kitchen Gone Rogue