Mixed Mushroom Gnocchi

RECIPE BY MICHELLE CHEN FROM @run2food

Mushrooms are great flavour enhancers. They are slightly smoky and meaty. Perfect to incorporate into your favourite nourishing meals. This mushroom-loaded gnocchi is delicious and easy to make as well.

serves 3-4

INGREDIENTS

• 500 g 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

METHOD

1. Heat up the oil in a large frying pan over medium high heat. Once oil is hot, add in the gnocchi. Cook for 2-3 mins before tossing and cooking for another 2 mins. This ensures that the sides are golden and caramelized.
2. Transfer the gnocchi onto a plate and set aside.
3. In the same pan, add in a little bit more oil and saute the onion, garlic & mushrooms for 5 minutes until the mushrooms are browned.
4. Add in the broccoli, white wine, stock powder, lemon juice, salt & pepper. Bring to a boil then reduce the heat and simmer for 5 minutes.
5. Add in the gnocchi and cook for 2 more minutes until gnocchi is warmed through. Season with salt and pepper to taste. Enjoy!
   
6. Storage Tips: Place leftovers in an air-tight containter in the fridge for up to 3 days or in the freezer for a few months.

Michelle is a Dentist and vegan food blogger from Brisbane. She loves sharing simple & tasty vegan recipes via her Instagram platform @run2food. She has also created a website with an archive of all her recipes www.run2food.com. Michelle is on a mission to show that you can thrive off a plant-based diet.

Instagram: https://www.instagram.com/run2food/

Website: http://run2food.com/