Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, crispy gnocchi with mushrooms, squash & sage (vegan). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
As the gnocchi roasts, it becomes tender and chewy on the inside, browned and extra-crispy on the outside. Adding sausage and veggies makes it a complete meal. Put the gnocchi in a bowl, and pour over a ketteful of boiling water.
Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have crispy gnocchi with mushrooms, squash & sage (vegan) using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Crispy Gnocchi with Mushrooms, Squash & Sage (vegan):
- Get 500 g Gnocchi
- Take 500 g squash, peeled and cut into little cubes
- Take 300 g baby chestnut mushrooms
- Make ready Olive oil
- Prepare to taste Ground black pepper
- Take 30 g basil, very finely chopped
- Take 30 g pine nuts, very finely chopped
- Prepare 20 g sage leaves, very finely chopped
- Make ready 1 clove garlic
- Take to taste Sea salt
- Make ready 1/2 tablespoon lemon juice
Stir in the garlic, then the shiitake mushrooms. Cook, shaking the pan occasionally, until the mushrooms are edged with gold. Cook the gnocchi according to the packet instructions and toss with the mushrooms and butternut squash. Prepare gnocchi according to package instructions.
Instructions to make Crispy Gnocchi with Mushrooms, Squash & Sage (vegan):
- Prepare all ingredients
- Preheat the oven to 200C fan/220C. Put the gnocchi in a bowl, and pour over a ketteful of boiling water. Leave to stand for 2 minutes before draining well.
- Mix the gnocchi with squash, mushrooms, oil and sage leaves in a roasting tin large enough to take everything in one layer. Season well with the sea salt and freshly ground black pepper, then transfer to the oven to roast for 35 minutes.
- Meanwhile, mix the basil, pine nuts, oil, garlic, sea salt and lemon juice together in a food processor for the dressing, then taste and adjust the seasoning as needed.
- Serve the crispy gnocchi with the dressing alongside.
At the same time the gnocchi is cooking, heat a large saute pan over medium heat. Add zucchini, peppers, mushrooms, garlic, basil and pinch of sea salt crystals. Cook until the veggies are tender, stirring often. Uncover, flip or toss the gnocchi, and place the tomatoes and squash on the grill grates (you may need to do this in batches depending on the size of your grill). Grill, turning occasionally, until the tomatoes are blistered and skins are beginning to split, the ends of the squash are charred, and the gnocchi is crisp on the outside and tender.
So that is going to wrap it up with this special food crispy gnocchi with mushrooms, squash & sage (vegan) recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
