Easiest Way to Prepare Appetizing Crispy Gnocchi with Mushrooms, Squash & Sage (vegan)

Crispy Gnocchi with Mushrooms, Squash & Sage (vegan). Mushrooms and squash go so well together, and the sage brings it all together. Serve with a quick basil dressing for a flavourful dinner on a cold night. Mix the gnocchi with squash, mushrooms, oil and sage leaves in a roasting tin large enough to take everything in one layer.

For the crispy-skinned chicken, remove the bone from each chicken thigh and pierce the skin with a knife. Heat the stock in a deep frying pan. These gnocchi (Italian potato dumplings) are crisped in the pan directly from the freezer, completely eliminating the need to boil them first. You can have Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Crispy Gnocchi with Mushrooms, Squash & Sage (vegan)

1. You need 500 g of Gnocchi.
2. You need 500 g of squash, peeled and cut into little cubes.
3. You need 300 g of baby chestnut mushrooms.
4. It's of Olive oil.
5. Prepare to taste of Ground black pepper.
6. Prepare 30 g of basil, very finely chopped.
7. It's 30 g of pine nuts, very finely chopped.
8. It's 20 g of sage leaves, very finely chopped.
9. It's 1 clove of garlic.
10. It's to taste of Sea salt.
11. Prepare 1/2 tablespoon of lemon juice.

The result is a consistency that's something between pasta and a pan-fried dumpling. For a little extra crunch and protein, add a handful of toasted nuts to the dish. Gnocchi With Mushrooms Recipe - simple and effortless meal, loaded with flavors, made with store bought potato gnocchi and easy homemade mushroom sauce. Perfect for lunch or dinner, this restaurant-worthy dish is a family favorite.

Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) instructions

1. Prepare all ingredients.
2. 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..
3. 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..
4. 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..
5. Serve the crispy gnocchi with the dressing alongside..

I like Vegan Gnocchi best when they're crispy pan-fried with mushrooms, garlic, and pine nuts. Also, my beloved garlic basil-parsley pesto is a perfect addition to this easy recipe. If you want to serve this dish with other vegetables, you can head over my recipe for my Vegan Gnocchi vegetable stir-fry. This is our first recipe airing on YouTube! Justin will be airing a new recipe weekly!

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