This is the ultimate comfort food, mushroom gnocchi cooked in white wine and thyme. Simple, delicious dish that you will come back to again and again!
Course Main Course
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
500gpotato gnocchi(shop bought or homemade*)
300gmushrooms of your choice(shiitake, porcini, portobello, button, chestnut, chanterelles)
50gbutter or vegan spread
60mldry white wine
3tsp fresh thyme(minced)
1tspground black pepper
In a large pan, melt 25g of butter. Slice the mushrooms and add to the pan. Season with salt and pepper, add tamari sauce and leave over the medium heat until mushrooms are golden brown. Add sliced onion and garlic and cook for another 5 minutes. Pour in the white wine, add thyme. Lower the heat and allow to cook for further 2-3 minutes.
Bring a large pan of salted water to boil and cook gnocchi. Once cooked, drain the gnocchi and add them to the pan with mushrooms. Mix in the remaining butter, and fry all together until gnocchi are golden brown.
* To make homemade vegan gnocchi, follow the below recipe:
Use 300g of well mashed potatoes and about 150g of all purpose flour. Mix flour with potatoes gradually, adding small amounts of flour and working it into potatoes very well. Add a generous pinch of salt and continue kneading until you have used up the flour and the dough is no longer very sticky.
2. Divide the dough in half, on a floured surface, roll it into a sausage shape and cut into small chunks (roughly about 2cm). You can roll each piece down on the back of the fork to achieve the traditional Italian gnocchi look.3. Bring a large pan of salted water to boil. Using small batches, throw the gnocchi into the boiling water, once they start to float to the top, they are ready.* Traditional gnocchi recipe calls for an egg, so if you are not vegan, add 1 egg into the step 1