Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, crispy gnocchi with mushrooms, squash & sage (vegan). One of my favorites. For mine, I am going to make it a bit tasty. This will be really 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. Here is how you cook that.
Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have crispy gnocchi with mushrooms, squash & sage (vegan) using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Crispy Gnocchi with Mushrooms, Squash & Sage (vegan):
- Take 500 g Gnocchi
- Make ready 500 g squash, peeled and cut into little cubes
- Get 300 g baby chestnut mushrooms
- Prepare Olive oil
- Get to taste Ground black pepper
- Prepare 30 g basil, very finely chopped
- Get 30 g pine nuts, very finely chopped
- Prepare 20 g sage leaves, very finely chopped
- Take 1 clove garlic
- Take to taste Sea salt
- Get 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. To serve, gently reheat the squash puree.
Steps 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.
Divide the gnocchi triangles and squash wedges between plates, with a generous spoonful of the puree alongside. Scatter the girolles around, then top with the crispy cavolo nero leaves. Finish with the finely sliced chestnut mushrooms and drizzle with oil and season. Serve immediately Gnocchi: I made a batch of my favorite homemade ricotta gnocchi. Roasted butternut squash: Diced, tossed with oil, seasoned with salt and pepper, and roasted until tender.
So that is going to wrap this up for this exceptional food crispy gnocchi with mushrooms, squash & sage (vegan) recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
