16 August 2011

Vegan Gnocchi & Garlic Mushroom Cream Sauce

Gnocchi. Garlic. Mushrooms. You need this. It really doesn't require any chitchat. It's tasty stuff, man.

My hint:
Start cooking the potatoes before you start the sauce. Everything should come up about the same time that way.

Ingredients for gnocchi:
  • 2 large Idaho potatoes
  • 1/2 -2/3 cup flour plus a little extra for dusting your counter
  • 1 flax egg (1 TB ground flax plus 3 TB warm water, mixed well)
  • about half a tsp salt
Ingredients for the sauce:
  • 2 cups almond milk
  • 3-4 cloves garlic, minced
  • 6 cremini mushrooms, thinly sliced, then chopped
  • 1 heaped TB of vegan cream cheese
  • 2 tsp olive oil
  • 1/4 cup minced onion
  • 1/4 cup plus about 1 tsp flour
  • pinch sage
  • pinch coriander
  • salt and pepper
Method for gnocchi:
  1. Bake the potatoes until fork tender. Ha. Kidding. Microwave them (after poking with a fork) for 4 minutes. Flip and cook another 4-5 minutes. When they are done, cut the potatoes in half and use a spoon to scoop out the insides. 
  2. Put the potato guts into a mixing bowl along with the flax egg, salt and 1/2 cup flour. Mix with a hand mixer until it forms a soft dough that looks something like this:
  3. Form the dough by hand into a big ball that isn't sticky (use more flour if needed), and knead gently for about 1 minute. Cut it into a few balls, then toss some flour on your counter. Carefully roll out into long, skinny dough logs. Then cut with a knife so it looks like this:
  4. Bring a pot of water up to a boil and add a TB of salt. Boil the gnocchi in batches until they float to the top. Skim them out, draining off the water, then and add to your cooked sauce.
Method for sauce:
  1. Heat the oil in a pot over medium heat. Add the onion and garlic and saute for about 4 minutes. Then add everything except the mushrooms and cream cheese. Whisk well, and bring to a very gentle boil, stirring often and being sure to scrape the bottom of the pan. 
  2. After the sauce starts to thicken, add the mushroom and cream cheese and turn heat to medium-low. Whisk until the cream cheese is melted and taste for seasonings. Let thicken to your preference.
  3. Add your cooked gnocchi and mix well. Let the flavors come together for a few minutes before serving.


  1. This recipe looks GREAT! I busted out laughing when I read your microwave retraction re: "baking" the potato. This is my kind of cooking! :)

  2. Thank you, JL! I just cannot stand to wait an hour to bake a potato. I'm so impatient that way.