Tender fried gnocchi are tossed with sautéed mushrooms in garlic butter sauce to make this oh-so-comforting and incredibly easy vegan dinner!
You've probably had gnocchi before, but have you had fried gnocchi? It's a game-changer!
Why Fry?
I didn't come up with the idea of frying gnocchi myself. This is a thing that people have been doing for a while now, but I recently had gnocchi served to me in this way, and it was amazing. I knew I had to create my own recipe!
As an added bonus, frying gnocchi is generally a pretty easy way to cook it. There's no boiling involved and you can fry other ingredients — in this case we're using mushroooms — in the same pan as your gnocchi.
Is Gnocchi Vegan?
Maybe! As is the case with most pasta, freshly made gnocchi often contains eggs. Store-bought gnocchi, which is usually available in frozen and shelf-stable varieties, is often vegan. Always check the ingredients when buying though!
I usually use Wegman's or DeLallo brand shelf-stable gnocchi, both of which are vegan.
How to Make Fried Gnocchi with Mushrooms
Start by heating up some olive oil in a large skillet. Give the oil a minute to get hot, then add sliced cremini mushrooms in an even layer. Let the mushrooms cook for a few minutes on each side, undisturbed, until they're tender and browned. Remove the mushrooms from the skillet and transfer them to a plate.
Now heat up some vegan butter in the skillet. Once it's melted and starts to bubble, add a package of shelf-stable gnocchi. Let the gnocchi sizzle for a few minutes on each side.
Once the gnocchi are golden with some nice brown patches, push them to the side and add some garlic. You can, if needed, add a little more butter at this point. Let the garlic cook until it becomes very fragrant.
Now add the mushrooms back to the skillet and give everything a stir to combine the ingredients. Stir in a dash of dry sherry. Let everything cook for a minute or so, then take the skillet off the burner and add your lemon juice and zest.
Season your gnocchi with salt and pepper to taste. Dig in!
Fried Gnocchi Tips & FAQ
- Can this dish be made gluten-free? Yup! Just use gluten-free gnocchi. Remember to check the ingredients to ensure it's also vegan. DeLallo makes vegan and gluten-free gnocchi.
- Can I use frozen gnocchi? I think you could, as I've seen other recipes for fried frozen gnocchi, but haven't tested any myself. I'm guessing you'd need to increase the cook-time and perhaps cover the pan in order to fully heat the gnocchi.
- Shelf-life and storage: This dish will keep in a sealed container in the fridge for about 3 days.
- Is there a substitute for sherry? Try using dry white wine, or simply skipping it for an alcohol-free version.
- If you do use alcohol, check with Barnivore to ensure the brand you buy is vegan.
- Prefer a boiled gnocchi? Try my vegan gnocchi with lemon cream sauce.
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Fried Gnocchi with Mushrooms
Tender fried gnocchi are tossed with sautéed mushrooms in garlic butter sauce to make this oh-so-comforting and incredibly easy vegan dinner!
Ingredients
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, cleaned and sliced
- 2 tablespoons vegan butter
- 16 ounces shelf-stable gnocchi
- 1 garlic clove, minced
- 2 tablespoons dry sherry
- 1 teaspoon lemon juice
- 1 tablespoon lemon zest
- Salt and pepper, to taste
Instructions
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Coat the bottom of large skillet with the olive oil and place it over medium heat.
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Give the oil a minute to heat up, then add the mushrooms in an even layer.
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Let the mushrooms cook, undisturbed, for about 5 minutes on each side, until tender and browned.
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Remove the mushrooms from the skillet and transfer them to a plate.
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Add the butter to the skillet. Heat the butter until it melts and begins to bubble.
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Add the gnocchi to the skillet in a relatively even layer, using a spoon to break up clumps.
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Let the gnocchi cook for about 4 minutes, flipping them once or twice, until golden all over with brown spots.
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Push the gnocchi to the side. You can add a bit more butter if the skillet seems very dry. Let it melt, then add the garlic.
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Cook the garlic for about 1 minute, until very fragrant.
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Return the mushrooms to the skillet and give everything a stir to combine the ingredients. Stir in the sherry and let everything cook for about 2 minutes more, until the alcohol has cooked off.
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Remove the skillet from heat and stir in the lemon juice and zest. Season with salt and pepper to taste.
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Divide onto plates and serve.
this was so tasty! The lemon really adds a lot to it. Don't skip the lemon zest!
Be still my beating heart! So tasty! Gonna be making this frequently
Greetings from the Netherlands, and thank you so much for this recipe!
When I came upon you recipe I happened to have an opened pack of gnocchi and a few cremini mushrooms so it was very conveniant!
I'm not a vegitarian, so I added some bacon and also a small onion and it turned out very tasty. I will certainly remember and use this recipe again.
Do keep up the good work :)
This is seriously a fantastic recipe, we make it nearly weekly! Works great with gluten free gnocchi.