Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (2024)

Golden gnocchi in a fresh and creamy garlic mushroom and fresh herb sauce. Finished off with more fresh herbs. Suitable for vegetarians and vegans.

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (1)

Gnocchi is a handy ingredient to have in your fridge.

Yes you can make your own, but if like me you haven't managed to get that recipe quite right yet (yes it was a disaster), then shop bought gnocchi is the next best thing.

I usually use gnocchi to make a filling bake, you may have seen my Tomato and Aubergine Gnocchi Bake(vegetarian) , my Tomato and Basil Gnocchi Bake (vegetarian) or my Tomato Gnocchi Bake with Cheesy Oat Crumble(vegan).

The two vegetarian gnocchi bakes can be easily adapted for a vegan diet, just use vegan mozzarella.

This time I decided to make gnocchi dish with a freshly made creamy garlic mushroom and herb sauce.

I make a simpler version of this sauce to pour over pasta, so I thought it would be great poured over gnocchi too and boy was I right.

also try - Easy Roasted Vegetable Gnocchi Bake

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (2)

Cooking mushrooms

I slowly cooked my chestnut mushrooms in olive oil and garlic until soft and juicy, then I added, stock, wine and some herbs and let the liquid cook down before adding dairy-free plain yoghurt and soya single cream.

It's all well seasoned and utterly delicious.

I used to make it with just the wine added before the cream, but adding a little bit of stock really improves the flavour.

I also season my mushrooms well with black pepper a they cook. I do like a lot of black pepper.

also try -Scottish Mushroom Stew

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (3)

Cooking gnocchi

The packet instructions recommend that you cook the gnocchi in boiling water for 3 minutes

That is a good starting point, but I like to then drain them, pat them on a clean tea towel and then I fry them in a little olive oil until they are crisp and golden with some nice charring.

Why fry gnocchi?

Frying the gnocchi turns them into little golden parcels that are crisp on the outside and soft inside like little roast potatoes.

Mmmmmm! I picked up that little tip from Nigella Lawson.

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (4)

Adding Fresh Herbs

I added fresh parsley to this sauce and piled some chopped fresh parsley to the dish before serving it.

I also like to add fresh basil to this dish, but I forgot to pick some up while I was shopping. The basil is really good in this sauce so do try it.

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (5)

When Should I Use Fresh Herbs?

This sauce is really fresh and creamy so fresh herbs work well and the fresh flavour shines through.

For a longer cooking sauce with perhaps a tomato base or a gravy base or a soup or stew you could add dried herbs and they would have time to infuse their flavour, whereas the flavour of fresh herbs would be overpowered unless you added them right at the end just before serving.

What to Try Next?

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (6)

If you like this recipe, check out another recipe I created using fresh herbs.

Easygreen edamame and pea falafel with a yoghurt, cucumber and mint dip.

Yield: 3Author: Jacqueline Meldrum

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (7)

Creamy Garlic Mushroom & Herb Gnocchi

Golden gnocchi in a fresh and creamy garlic mushroom and fresh herb sauce. Finished off with more fresh herbs. Suitable for vegetarians and vegans.

prep time: 10 MINScook time: 15 MINStotal time: 25 mins


  • 2 tbsp olive oil

  • 500g gnocchi

  • 500g chestnut mushrooms, sliced

  • 2 cloves garlic, crushed

  • A handful of fresh flat leaf parsley, chopped

  • A slosh of white wine

  • 50g/1/4 cup vegetable stock (1/2 vegetable stock cube)

  • 3 tbsp plain yogurt (we used dairy-free)

  • 250ml/1 cup single cream (we used dairy-free)

  • A good grinding of salt and pepper


  1. Cook the gnocchi according to the packet instructions, drain and pat dry in a clean tea towel, then fry the gnocchi in a frying pan in one tablespoon of olive oil
    until crisp and golden.

  2. While the gnocchi is frying saute the mushrooms and garlic in a large frying pan with one tablespoon of olive oil until the mushrooms are tender, seasoning well with salt and pepper.

  3. Add some of the herbs (reserve some for decoration), the wine and stock and continue cooking gently until most of the liquid is almost gone.

  4. Add the yogurt and cream and stir well, until the sauce is warmed through. Taste for seasoning and add more if it needs it.

  5. Mix the gnocchi through the sauce and serve topped with a sprinkle of herbs. Serve with a side salad and garlic bread. It might not seem like a big portion, but it’s very filling.

  6. Enjoy


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Created using The Recipes Generator

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe) (2024)


What is vegan gnocchi made of? ›

This homemade vegan gnocchi recipe is eggless and so simple. Just potatoes, flour, and some oil come together to make these perfectly fluffy yet dense pillows of pasta that taste just like traditional gnocchi!

Is store bought gnocchi vegan? ›

A lot of homemade gnocchi recipes will have egg in them, but most store bought gnocchi will be egg free and therefore vegan. Just be sure to check the package!

What is mushroom gnocchi made of? ›

This would be great with store-bought button mushrooms, or even shiitake mushrooms for an extra-savory taste! All edible mushrooms will go really well with the main ingredients in this gnocchi, like white wine, garlic, shallot, thyme, and pecorino romano.

Can you buy vegan gnocchi? ›

Centaur Toasted Fregola | Gnocchi Pasta | Suitable for Vegans and Vegetarians.

Is gnocchi healthier than pasta? ›

Nutritional Value

Believe it or not, regular pasta is actually more carb-heavy than gnocchi, coming in at around 2 times the amount of carbs per serving. Gnocchi is also notorious for having a lot more sodium, with over 200 grams of it per serving. Regular pasta doesn't have nearly as high of a sodium content.

Which brands of gnocchi are vegan? ›

  • GIA Potato Gnocchi, Traditional. 16 oz.
  • DeLallo Gnocchi, Gluten Free, Mini. 12 oz.
  • Taste of Inspirations Skillet Gnocchi, Classic. 9 oz.
  • Tattooed Chef Cauliflower Gnocchi, Basil Pesto. ...
  • Napoleon Co. ...
  • Nocca Gnocchi Pasta, Original. ...
  • Nocca Gnocchi, Gluten Free, Original. ...
  • Ark Foods Veggie + Sauce Kit, Sweet Potato Gnocchi & Alfredo.

What can you substitute for eggs in gnocchi? ›

What is vegan gnocchi made of? Potatoes, flour, salt, and vegan egg yolk. If you prefer you can substitute the vegan egg yolk with olive oil.

What is a substitute for egg yolk in gnocchi? ›

Soak 1 tablespoon ground flaxseed in 3 tablespoons water to replace one egg. Add a drizzle of olive oil to enrich the gnocchi if you like.

Why is gnocchi not vegan? ›

This is hard to say, as not every traditional gnocchi recipe is the same. However, most traditional gnocchi recipes do contain eggs, and therefore the gnocchi would not be vegan. However, there are some store bought options that I'll recommend in the next section!

Is gnocchi good or bad for you? ›

Similar to pasta, gnocchi is high in carbohydrates and low in protein. Although both are carbohydrate-heavy foods, it has been shown that regular pasta may have less of an effect on blood sugar levels. One publication points to the fact that pasta doesn't raise blood sugar after a meal to the level that potatoes do.

What are the main ingredients in gnocchi? ›

Gnocchi are basically little dumplings made of mashed potato, flour and egg. They sometimes include other ingredients, such as herbs or seasonings. Italian in origin, they're often eaten in the same way as pasta (however, they're not pasta) – with a sauce or tossed in butter and garlic.

What's the difference between pasta and gnocchi? ›

Pasta is typically made from wheat flour mixed with water and eggs. Since a gnocco (a single lump of gnocchi) is made primarily from potatoes, it's technically a dumpling. I turned to Katie Barreira, our test kitchen director, for further explanation.


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