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Easy Vegan Gnocchi with Basil and Mushrooms

Gnocchi is surprisingly easy to make, given how delicious and mysterious is. I mean, it's sort of like pasta, but made from potatoes, but tastes like a delicious pillow of savoury goodness. It's confusing. My vegan version is cheap to prepare, easy to make and can be frozen until ready for use. This recipe includes a list of the veggies I like to have with gnocchi, but feel free to serve it with vegan cheese, pesto, or anything you have on hand. Yum!

Ingredients for the gnocchi

  • 420g potatoes
  • 200g plain flour
  • 1 tbs extra virgin olive oil
  • Salt and pepper, to taste

Ingredients for the veggies

  • 1 tbs extra virgin olive oil
  • 1 red onion
  • 2 cloves garlic
  • 300g cup mushrooms
  • Handful of antipasto mix, olives or sundried tomatoes
  • 200g cherry tomatoes
  • 120g baby spinach
  • 2 tbs dukkah
  • Fresh basil, to taste
  • Salt and pepper, to taste
  • Olive oil, to serve
Vegan gnocchi
Easy vegan gnocchi

Instructions for the gnocchi

  • Peel and cut potatoes into cubes and place in a saucepan filled with boiling water.
  • Boil potatoes until soft, then drain and set aside.Once potatoes have cooled, place them into a large bowl and mash with a fork until reasonably smooth. 
  • Add flour, oil and salt and pepper, and using your hands, bring dough together until smooth. On a floured surface, knead the dough for a few minutes and using your hands, shape dough into a long, thick snake. 
  • Using a sharp knife, cut the dough into 1-2cm pieces and set aside. You can freeze the dough at this point until you're ready to use it.
  • Place gnocchi in a large saucepan filled with boiling water, removing each piece once it floats to the top. 

Instructions for the veggies

  • Heat olive oil in a large frying pan over a medium-high for 1 minute.
  • Add onion and garlic, and cook, stirring regularly, for 2 minutes.
  • Add mushrooms and antipasto mix and cook for a further 5 minutes, or until mushrooms start to brown. 
  • Add cherry tomatoes, spinach and dukkah, and cook for a further 5 minutes. 
  • Add gnocchi and after mixing well, cook for a final 5 minutes. 
  • When ready to serve, divide gnocchi into bowls, top with basil and salt and pepper, and drizzle with olive oil. 

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