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Crispy Gnocchi With Mushrooms, Asparagus, and Brussels Sprouts [Vegan]

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When you need a quick, one-pot dish for dinner, this crispy gnocchi is the way to go. It’s fast and easy to make, packed with healthy veggies, and of course, the crispy pan-fried gnocchi. This dish is delicious, satisfying, and perfect for a wintery day!

Crispy Gnocchi With Mushrooms, Asparagus, and Brussels Sprouts [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

  • 1 package vegan gnocchi
  • 1 bag frozen baby Brussels sprouts or fresh
  • 12 ounces Cremini or White Button mushrooms
  • 1 bunch asparagus
  • 1 teaspoon dried thyme
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 2 tablespoons canola oil
  • Salt and pepper, to taste
  • Parsley, for garnish (optional)

Preparation

  1. Preheat large sauté pan over medium heat. Add 1 tablespoon oil to pan. When the oil is hot, add the gnocchi to the pan, being sure to keep them all separated. Let cook about 3-4 minutes on each side until browned and crispy. Remove from pan and set aside.
  2. Add 1 tablespoon oil to pan and add brussels sprouts. If they are large Brussel sprouts, halve or quarter them into bite-sized pieces. Cook about 4 minutes on each side, until browned and softened. If using frozen Brussels sprouts, they may need to cook longer on a lower temperature to be sure they are cooked through to the middle, but you can add them directly to the pan with no need to defrost them. Remove from pan and set aside.
  3. Add last tablespoon of oil to pan and add mushrooms, garlic, thyme, paprika, cumin, salt, and pepper. Cook about 5-6 minutes until mushrooms are soft and creamy. Meanwhile, if you are using fresh asparagus, steam them for a few minutes to soften them.
  4.  If you are using frozen vegetables, you can add it directly to the pan or defrost first, depending on the water content. When the asparagus is steamed, let cool to the touch and cut them into pieces, keeping the tips on the side. Add the pieces to the pan with the mushrooms and stir.
  5. Add the gnocchi and the Brussels sprouts back to the pan and let everything heat through. Garnish with the asparagus tips and parsley, if you want.

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AUTHOR & RECIPE DETAILS


photo

When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.


 

 

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172 comments on “Crispy Gnocchi With Mushrooms, Asparagus, and Brussels Sprouts [Vegan]”

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ivano
1 Years Ago

nice


Reply
s
1 Years Ago

good


Reply
mitu
1 Years Ago

Nice


Reply
s
1 Years Ago

gud


Reply
mitu
1 Years Ago

Very good


Reply
mitu
29 Sep 2016

Thanks

mitu
1 Years Ago

Nice


Reply
shilpa
2 Years Ago

Nice


Reply
onlyessential
3 Years Ago

Yummy...Thanks for this amazing <a href="http://www.onlyessentialorganics.com" target="_blank">healthy recipes</a>. It looks very delicious and nutritious. I want to try this... I love it... :-)


Reply
Pat Taylor
3 Years Ago

This is excellent! I\'m the only Vegan in the house but all of us enjoyed it immensely!


Reply
Beverly
18 Dec 2014

I finally got around to trying this. Rather than gnocchi, since we\'ve had those not too long ago, I substituted tiny new potatoes, halved. Delicious!

Francisbro Ecuavegan!
3 Years Ago

1 package of vegan gnoccis?... are you serious?... lets be green and make your own vegan gnoccis from scratch. get potatoes, peel\'em, cook\'em, mash\'em, add a bit of salt, pepper and flour... make gnocci forms. .... what? not happy about that simple recipe, add some cooked quinoa to the mashed potato... enjoy!


Reply


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