Buttered Gnocchi with Mushrooms and Fresh Herbs

Vegan buttered gnocchi with baby bella mushrooms, lemon thyme, parsley, and vegan parmesan.  This is super easy and quick; done in less than 20 minutes top to bottom! 

Hello, everyone! So, it’s been a pretty long time since I was last here sharing my recipes with you but I’m back with a super fast recipe today. Yahoo!

Life is wonderful and wild right now with the two little ones and we are all busy; that’s why this recipe is so fantastic. It’s done in 20 minutes top to bottom and who doesn’t like that? I hope you enjoy this one as much as Todd and I do. Anytime with have gnocchi on hand this what I make. Also, if you think you don’t like gnocchi… try a different brand. I thought I hated it when I first had it but found out that nope, it was just a particular brand I didn’t like. I buy the Private Select brand at Fred Meyer (Kroger) and find it very nice indeed.

I hope you are all doing well and staying safe. Sending out lots of kindness and hugs, Katie.

Vegan Buttered Gnocchi with Mushrooms and Fresh Herbs

By Kathleen @ Produce On Parade

Vegan buttered gnocchi with baby bella mushrooms, lemon thyme, parsley, and vegan parmesan. This is super easy and quick; done in less than 20 minutes top to bottom!

Ingredients

• 1 lb potato gnocchi
• 2 tbsp vegan butter
• 1 tbsp olive oil
• 8 oz sliced fresh baby bella mushrooms
• ½ medium yellow onion, diced
• 2 large garlic cloves, minced
• ½ teaspoon salt
• ¼ tsp dried sage
• 2 sprigs fresh thyme, leaves only (or ¼ tsp dried thyme)
• 1 tbsp chopped fresh parsley
• dash of black pepper
• grated vegan parmesan, for garnish (optional)

Instructions

1. Bring a medium pot of water to boil for the gnocchi. Cook according to the package, reservering ¼ cup of the water and set aside.
2. While the water boils, saute the mushrooms in the melted butter and oil in a large cast iron frying pan for about 5 minutes, until fragrant and browned. Remove from the pan and set aside.
3. Add the onion and garlic to the frying pan and saute for about 3 minutes until the onions are soft. Remove from the pan and set aside.
4. Return the gnocchi to the medium pot along with the reserved water, the mushrooms and onion mixture, and remaining ingredients except the parmesan. Stir well to combine.
5. Serve hot, topped with parmesan and extra herbs if you like.

Prep time: 5 minutes
Cook time: 00:15
Total time: 00:20
Yield: 2-3

MORE MUSHROOM PASTA RECIPES YOU’LL LOVE

Wild Mushroom, Cream and White Wine Fettuccine

Rigatoni with Mushrooms and Vegan Sausage

Easy Mushroom Spaghetti

Creamy Mushroom Stroganoff

Vegan Maple Coffee Cake + An Adorable Announcement

This is a super easy and quick vegan coffee cake that can be whipped up in no time flat for breakfast or a party. It’s light maple flavor and oat-streusel topping make it a perfect fall snack or dessert to share with loved ones.

It’s been a little quiet over here the last nine months (especially the last two weeks; see the end of this post) and it’s because I have either not been eating much of anything or just eating my cravings but not particularity cooking a whole lot. The reason being… we’re having baby! We expect her pretty much any day now. Eeek!

Oliver couldn’t be more excited. He’s been telling me for months that she’s “ready” and that he will “go like this to make her laugh” (play peek-a-boo). Always rocking his baby-doll ever so gently, he’s a very nurturing little fella and we think he’s going to be a wonderful big brother.

Here she is saying hello to you all! I don’t really post a lot of photos of Oliver anymore (or will be posting them of baby sister) so if you want to see her earth side or our little vegan family Alaskan adventures, feel free to check out my personal Instagram @katiecski

And now: coffee cake to celebrate baby sister and also to eat my feelings (see below).

Vegan Maple Coffee Cake

By Katie Henry @ Produce On Parade

This is a super easy and quick vegan coffee cake that can be whipped up in no time flat for breakfast or a party. It’s light maple flavor and oat-streusel topping make it a perfect fall snack or dessert to share with loved ones.

Ingredients

• ½ cup brown sugar
• 1 tsp pumpkin pie spice
• ¼ cup vegan butter, softened
• 1 ¼ cup quick oats, divided
• 2 tsp psyllium husk powder (or 2 tbsp ground flax)
• ½ cup water (or ⅓ cup water if using flax)
• 1 cup soy milk
• ¼ cup vegetable or olive oil
• Scant 1 cup vegan sugar
• 1 tsp maple extract
• ½ tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp table salt

Instructions

1. Preheat the oven to 375° F and spray a 9x13 inch baking dish with a nonstick cooking spray.
2. For the oatmeal topping; in a small bowl combine the brown sugar through the oats (only 1 cup of oats); set aside.
3. In large bowl whisk the psyllium and water together; whisk in the milk through the vanilla.
4. In a medium bowl whisk together the flour, including the remaining ¼ cup of oats through the salt. Slowly stir this dry mixture into the wet mixture until just combined; do not overmix.
5. Pour the batter into the greased dish and scatter the oatmeal topping evenly on top. Bake for 30-35 minutes until a toothpick comes out clean. Cool for 15 minutes before cutting and serving.

Prep time: 5 minutes
Cook time: 00:30
Total time: 00:35
Yield: 8 servings

More Delicious Recipes You’ll Love

Glazed Gingerbread Scones

Maple Banana Cookies

Wholesome Chocolate Coffee Dessert Bread

Healthy Pumpkin Maple Pecan Oat Muffins

It’s been an exciting and hectic week, getting ready for baby sister… but also sorrowful: my Grandpa Doc passed away.

We all went to see him in the hospital and though Oliver had met him many times before, he latched onto that visit and speaks of him occasionally and randomly, bringing me to tears. My dad’s parents were such a large part of our lives, especially when I was a child. I grew up just a short walk through the woods to their house and it goes without saying we were all very close. It’s a strange thing to think he’s gone but I take comfort thinking he is now reunited with my Grandma Nancy.

I never broached the subject when she passed away in July of 2017, as it was too painful to even write about. Todd and Oliver and I were actually on the east coast when she passed away suddenly and I never got to say goodbye. I am so grateful we were all able see grandpa and say goodbye.

My uncle told me, “Thanks for picking up Doc.” meaning that that baby sister “picked him up”; as she will be born any day now. I carry that with me and think about it everyday. <3

Easy Vegan Pumpkin Ravioli

This simple and easy vegan ravioli is made with wonton wrappers and stuffed with a slightly sweet pumpkin filling. Served hot, it’s drizzled with a creamy butter sage sauce. You’ll be shocked how quickly these are made.

I love ravioli. Unfortunately, there is nowhere within a 50 mile radius of me in which I can purchase vegan ravioli. I know Rising Moon Organics has a few options, but our store carries the non-vegan packages. Kite Hill has a ravioli but our stores don’t offer it and to boot, I found it in the states, it was like $10 for a tiny package. Nuh uh, sorry.

So, I was obligated to make my own. I’ve actually made ravioli many times and was really surprised to find I didn’t have a recipe on here already! My favorite is a vegan ricotta ravioli with a vegan bolognese sauce, but I thought this pumpkin one was more appropriate considering pumpkin season is in full swing. Also, it’s so incredibly easy and lately I’ve been all about the fast and easy dishes. Have you noticed? Life moves fast with a toddler.

We’re also finishing the first floor of our home! When we built our upside down home (living room/kitchen/dining on the top floor) we choose not to complete the first floor which holds two kids bedrooms, one bathroom, and a main room. It also has the laundry room, which we did finish, and our mechanical room. There’s lots to do, even with subcontracting the work, so the faster and easier and honestly less stressful dinner can be… the better. Right? Yes.

Easy Vegan Pumpkin Ravioli

By Katie Henry - Produce On Parade

This simple and easy vegan ravioli is made with wonton wrappers and stuffed with a slightly sweet pumpkin filling. Served hot, it’s drizzled with a creamy butter sage sauce. You’ll be shocked how quickly these are made.

Ingredients

• 1 15 oz can of pumpkin puree
• ½ cup vegan breadcrumbs
• ¼ cup brown sugar
• ½ tsp table salt
• Dash of fresh nutmeg
• 2 tbsp vegan butter
• ¾ tsp dried rubbed sage
• Dash of ground black pepper
• 1 tbsp all-purpose flour
• ½ cup vegetable broth
• 1 tbsp unsweetened soy milk
• 1 14 oz package of wonton wrappers
• Fresh herbs, for garnish (optional)
• Toasted pecans, for garnish (optional)

Instructions

1. Bring a large saute or saucepan of water to boil for the ravioli over high heat. Meanwhile, in a large mixing bowl combine the pumpkin through the nutmeg. Set aside.
2. n a small skillet, melt the butter over medium heat until it’s sizzling. Whisk in the sage, pepper, and flour; cook for a minute or two then slowly whisk in the broth and soy milk. Continue to simmer for about 3 minutes over low heat until it’s thickened; remove from heat and set aside.
3. Assemble the ravioli three at a time (or as many as will fit in your pot, uncrowded) by placing a scant 1 tbsp of the pumpkin filling in the center of one won ton square. Brush the pasta around the filling with water then place another square on top, pressing firmly all around the filling (make sure there’s no air left in there) to seal the ravioli.
4. Boil the ravioli gently in batches for about 2 minutes, remove with a slotted spoon and repeat with remaining ravioli.
5. Serve hot topped with the sage butter sauce, and garnished with fresh herbs and toasted pecans if you like.

Prep time: 5 minutes
Cook time: 00:15
Total time: 00:20
Yield: 4 servings

Save Money!

I used to buy the store brand liquid vegetable broth in the carton but now I buy a German powdered broth here for seven times less!! It’s only $0.10 per 1 cup versus almost $0.70 per 1 cup at our local grocery store.

---

More Yummy Squash Recipes

Smoked Gouda and Butternut Pasta

Delicata Squash and Chard Penne Pasta

Pumpkin Curry Stew with Chickpeas and Spinach

Smoky Paprika Pumpkin Soup