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
- 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!
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