Why do you soften the gnocchi in water instead of boiling it?

This method allows the gnocchi to become tender without getting mushy, and then browning it in the pan adds a desirable texture and depth of flavor.

Can I use different types of mushrooms for this recipe?

Yes, while chestnut and shiitake are suggested, you can easily substitute with other varieties like cremini or button mushrooms based on your preference and availability.

What is mirin and can I substitute it?

Mirin is a sweet Japanese rice wine that adds a subtle sweetness and umami to the dish. If you don't have it, a small splash of white wine or vegetable broth with a pinch of sugar could be a substitute, though the flavor profile will differ slightly.

What kind of vegan creme fraiche should I use?

Any store-bought vegan creme fraiche will work well in this recipe to create a rich and creamy sauce that coats the gnocchi and vegetables beautifully.

How should I store leftover Creamy Pea and Mushroom Gnocchi?

Store any leftover gnocchi in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stove over low heat or in the microwave until warmed through.

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Creamy Pea and Mushroom Gnocchi
[Vegan]

JM By: Jenny Marie

Author Bio

Hi, my name is Jenny! I am a thirty-something human female from Manchester in the... Read More

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A close-up of creamy vegan pea and mushroom gnocchi, served hot in a bowl, garnished with fresh herbs. The gnocchi is golden-brown, coated in a rich, light-colored sauce with visible peas and sliced mushrooms.

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Ingredients You Need for Creamy Pea and Mushroom Gnocchi [Vegan]

1 onion finely chopped
1 knob vegan butter
4 cloves garlic minced
2 cups chopped mushrooms (chestnut and shiitake work well)
1 teaspoon thyme
1 teaspoon rosemary
salt and pepper to taste
3 tablespoons mirin
1/2 cup frozen peas
1/2 tub vegan crème fraîche
5 cups gnocchi

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How to Prepare Creamy Pea and Mushroom Gnocchi [Vegan]

Begin by heating water for the gnocchi, either in your kettle or on the stove.
Heat the vegan butter in a frying pan over a medium heat, and add the onion and garlic. Soften for a few minutes over the heat.
When the water has boiled, let the gnocchi sit in it for a few minutes until softened slightly. Don't boil! Just let the gnocchi sit in the water.
Drain the gnocchi and add it to the pan with the onion and garlic and let it brown slightly. Add the herbs, chopped mushrooms, frozen peas, and mirin and cook for another few minutes, until most of the liquid has evaporated.
Add the crème fraîche and mix well. Serve hot.