Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, crispy gnocchi with mushrooms, squash & sage (vegan). One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) is something that I have loved my whole life.
Mushrooms and squash go so well together, and the sage brings it all together. Serve with a quick basil dressing for a flavourful dinner on a cold night. Mix the gnocchi with squash, mushrooms, oil and sage leaves in a roasting tin large enough to take everything in one layer.
To begin with this particular recipe, we have to prepare a few components. You can cook crispy gnocchi with mushrooms, squash & sage (vegan) using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Crispy Gnocchi with Mushrooms, Squash & Sage (vegan):
- Prepare 500 g Gnocchi
- Get 500 g squash, peeled and cut into little cubes
- Make ready 300 g baby chestnut mushrooms
- Take Olive oil
- Prepare to taste Ground black pepper
- Get 30 g basil, very finely chopped
- Get 30 g pine nuts, very finely chopped
- Prepare 20 g sage leaves, very finely chopped
- Prepare 1 clove garlic
- Prepare to taste Sea salt
- Get 1/2 tablespoon lemon juice
The result is a consistency that's something between pasta and a pan-fried dumpling. For a little extra crunch and protein, add a handful of toasted nuts to the dish. Gnocchi With Mushrooms Recipe - simple and effortless meal, loaded with flavors, made with store bought potato gnocchi and easy homemade mushroom sauce. Perfect for lunch or dinner, this restaurant-worthy dish is a family favorite.
Steps to make Crispy Gnocchi with Mushrooms, Squash & Sage (vegan):
- Prepare all ingredients
- Preheat the oven to 200C fan/220C. Put the gnocchi in a bowl, and pour over a ketteful of boiling water. Leave to stand for 2 minutes before draining well.
- Mix the gnocchi with squash, mushrooms, oil and sage leaves in a roasting tin large enough to take everything in one layer. Season well with the sea salt and freshly ground black pepper, then transfer to the oven to roast for 35 minutes.
- Meanwhile, mix the basil, pine nuts, oil, garlic, sea salt and lemon juice together in a food processor for the dressing, then taste and adjust the seasoning as needed.
- Serve the crispy gnocchi with the dressing alongside.
I like Vegan Gnocchi best when they're crispy pan-fried with mushrooms, garlic, and pine nuts. Also, my beloved garlic basil-parsley pesto is a perfect addition to this easy recipe. If you want to serve this dish with other vegetables, you can head over my recipe for my Vegan Gnocchi vegetable stir-fry. This is our first recipe airing on YouTube! Justin will be airing a new recipe weekly!
So that’s going to wrap this up for this special food crispy gnocchi with mushrooms, squash & sage (vegan) recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
