Easy Vegan Creamy Gnocchi With Mushrooms
This delicious gnocchi recipe is the perfect easy weeknight dinner. Tender gnocchi and mushrooms are coated with a flavorful cream-based sauce and seasoned with fragrant Italian herbs—ready in as little as 20 minutes. This recipe is vegan, nut-free, refined sugar-free, and can be made gluten-free!
Ingredients
- 2 16 oz packages vegan potato gnocchi
- 1 tablespoon olive oil optional
- 1 onion
- 1 package mushrooms
- 4 garlic cloves
- 1 cup plain unsweetened plant-based milk
- ⅓ cup Sunbutter No Sugar Added Sunflower Seed Butter
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic salt
- fresh thyme
Instructions
Cook the Gnocchi:
- Bring a large pot of salted water to a boil.
- Add the vegan potato gnocchi and cook according to package instructions, usually until they float to the surface (about 2-3 minutes).
- Drain and set aside.
Prepare the Vegetables:
- In a large skillet, heat the olive oil over medium heat (if using).
- Add the chopped onion and sauté for about 3-4 minutes until it starts to soften.
- Add the sliced mushrooms and cook for another 5-6 minutes until the mushrooms are browned and tender.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
Make the Creamy Sauce:
- Reduce the heat to low and add the plain unsweetened plant-based milk to the skillet.
- Stir in the SunButter No Sugar Added Sunflower Seed Butter until well combined and the sauce is smooth.
- Add the Italian seasoning and garlic salt, stirring to incorporate.
Combine the Gnocchi and Sauce:
- Add the cooked gnocchi to the skillet with the creamy sauce and vegetables.
- Toss everything together gently to ensure the gnocchi is well coated with the sauce.
- Cook for another 2-3 minutes until everything is heated through.
Serve:
- Divide the creamy vegan gnocchi among plates or bowls.
- Garnish with fresh thyme leaves for a burst of fresh flavor.
Tried this recipe?Let us know how it was!