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!
Servings: 3
Calories: 415kcal
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
- Coat the bottom of large skillet with the olive oil and place it over medium heat.
- Give the oil a minute to heat up, then add the mushrooms in an even layer.
- Let the mushrooms cook, undisturbed, for about 5 minutes on each side, until tender and browned.
- Remove the mushrooms from the skillet and transfer them to a plate.
- Add the butter to the skillet. Heat the butter until it melts and begins to bubble.
- Add the gnocchi to the skillet in a relatively even layer, using a spoon to break up clumps.
- Let the gnocchi cook for about 4 minutes, flipping them once or twice, until golden all over with brown spots.
- 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.
- Cook the garlic for about 1 minute, until very fragrant.
- 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.
- Remove the skillet from heat and stir in the lemon juice and zest. Season with salt and pepper to taste.
- Divide onto plates and serve.
Nutrition
Serving: 1.5cups | Calories: 415kcal | Carbohydrates: 51.5g | Protein: 8.6g | Fat: 17.2g | Saturated Fat: 3.7g | Sodium: 243mg | Potassium: 351mg | Fiber: 2.3g | Sugar: 3.2g | Calcium: 50mg | Iron: 2mg