Vegan Gnocchi Alfredo
GF Gnocchi With creamy Mushroom Sauce
Equipment
- 1 Small cooking pot
- 1 Wide Sautee Pan
- 1 Spatula
Ingredients
- 500 gr Store-bought GF Gnocchi 1 Pack
- 4 Tbsp. Olive oil
- 2 Shallots Finely chopped
- 170 gr Oyster Mushrooms Separated into strips
- 1 Tsp Salt
- 1 Tsp Black pepper
- 25 gr Dried mixed mushrooms/Porcini mushrooms Rehydrated with hot water for 10 min
- 2 Branches Thyme
- ΒΌ Cup White wine
- 250 gr Vegan cooking cream I used Alpro
Serve With
- 1 Tbsp Black truffle oil
Instructions
- Soak the dried mushrooms in a jar of boiling water for about 10 minutes.
- In a wide pan, heat about 4 tablespoons of oil and fry the mushrooms for about 5 minutes on medium-high heat.
- Add the shallots and continue sauteeing for another 5 minutes.
- Add thyme leaves and stir well. Pour white wine and reduce it together with the mushrooms.
- Add 3 tablespoons of the rehydrated mushrooms and another 3 tablespoons of the mushroom stock created by soaking.
- Add the cream and cook over a gentle bubble for about 10 minutes until the sauce thickens.
- In a small pot with boiling water and a teaspoon of salt, cook the gnocchi for about 10 minutes until the gnocchi float on the surface of the water. As soon as they start to float they are ready.
- Strain the gnocchi, add it to the sauce, and cook for about 5 minutes.
- Serve on a plate and drizzle a little of the black truffle oil over the gnocchi. Enjoy!