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! 

Vegan Buttered Gnocchi with Mushrooms and Fresh Herbs

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


Vegan Buttered Gnocchi with Mushrooms and Fresh Herbs
By

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:
Cook time:
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Yield: 2-3

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