How do you get the gnocchi to brown and crisp in this one-pan recipe?

The gnocchi is sauteed in olive oil with the lid on for 3 minutes after the mushrooms, allowing it to brown and crisp up before adding liquid.

Why are cannellini beans included in this gnocchi dish?

Cannellini beans add a creamy texture and plant-based protein to the gnocchi, complementing the mushrooms and kale.

When should I add the kale to ensure it wilts properly without overcooking?

Add the thinly sliced kale in the final step with the cannellini beans, nutritional yeast, and lemon juice, sauteing for 3-4 minutes until just wilted.

What gives this One-Pan Mushroom Gnocchi its savory, cheesy flavor?

Nutritional yeast is added in the final step to impart a savory, umami, and slightly cheesy flavor to the dish.

How should I store any leftover One-Pan Mushroom Gnocchi?

Refrigerate leftovers in an airtight container for up to 4 days, as specified in the recipe steps.

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One-Pan Mushroom Gnocchi
[Vegan]

LM By: Lauren McNeill

Author Bio

The Simple & Plant-Based Way Nothing beats a homemade meal that comes together easily with... Read More

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A close-up of One-Pan Mushroom Gnocchi served in a shallow bowl, featuring browned gnocchi, sauteed cremini mushrooms, wilted kale, and white cannellini beans, garnished with fresh parsley.

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One-Pan Mushroom Gnocchi [Vegan]

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Ingredients You Need for One-Pan Mushroom Gnocchi [Vegan]

12 oz (340 g) cremini mushrooms, sliced
4 cloves garlic, minced
2 tablespoons (30 ml) olive oil, divided
18 oz (510 g) gnocchi
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1 cup (240 ml) no-salt-added vegetable stock
1/2 (19-oz [540-g]) can cannellini beans, drained and rinsed (see Recipe Notes)
2 cups (134 g) thinly sliced kale
3 tablespoons (33 g) nutritional yeast, or to taste
2–4 ta (30–60 ml) lemon juice, 1/2 –1 lemon, to taste

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How to Prepare One-Pan Mushroom Gnocchi [Vegan]

In a large pan over medium heat, sauté the mushrooms and garlic in 1 tablespoon (15 ml) of olive oil for 5 to 10 minutes, until the water has released and evaporated from the mushrooms.
Add the gnocchi, salt, pepper and remaining tablespoon (15 ml) of olive oil to the pan, and sauté for 3 minutes with the lid on. You’ll notice that the gnocchi will begin to brown and crisp up.
Add the vegetable stock and use your spoon to scrape the brown bits from the bottom of the pan. Sauté for an additional 5 minutes with the lid off.
Add the cannellini beans, kale, nutritional yeast and lemon juice, and sauté for another 3 to 4 minutes, until the kale has wilted.
Refrigerate leftovers in an airtight container for up to 4 days.

Notes

We encourage you to season this gnocchi recipe based on your personal taste preferences. Add more lemon juice for a brighter, tangier flavor, more salt or pepper for more seasoning or more nutritional yeast for a cheesy, savory flavor.
Most grocery stores carry a variety of canned white beans, such as cannellini beans, white navy beans and white beans. Any of these options will work!