MIXED MUSHROOM GNOCCHI (vegan)😍 Save this if you are a gnocchi lover too! ✨ Mixing it up with a tasty savoury recipe tonight!
My boyfriend and I whipped up this yummy dish for lunch on Valentine’s Day so I thought I’d share it with you all so you can try it too ☺️
Here is the recipe ➡️
MIXED MUSHROOM GNOCCHI
✅ 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 months!
Enjoy! Let me know if you try this ✨