Posted in Vegan Recipes

Creamy vegan pea & mushroom gnocchi

Creamy vegan pea & mushroom gnocchi Posted on 02/02/20204 Comments
Ahoy, hello! My name is Jenny. I am a thirty-something human female from Manchester in the north of England. I enjoy rainy days and sad songs, custard donuts and salt & pepper chips and beer, lentil dhal and fried okra, X-Files and Twin Peaks, fierce fat heroines and mental health advocates, dogs and cats and otters and a very special beirdo. To paraphrase Sylvia Plath: "I blog because there is a voice within me that insists on writing lots of ridiculous chuff".

My friends, a strange enthusiasm gripped me in the kitchen one recent evening as I set out to create a tasty dinner using gnocchi, those little fluffy balls of potato dumpling delight (see here for another ball of dumpling delight), but without the aid of pesto. Pesto is my go-to gnocchi accompaniment the majority of the time but it was 8pm and the cupboards were pesto-bare. I dug around in the fridge and uncovered an in-date tub of wonderful Oatly crème fraîche, and so this delicious dinner was born.

Please bear with me as I ask you to throw mirin into the pan along with garlic, rosemary, and thyme. You can swap this out for sherry if you happen to be the sort of person who has sherry lying about the place (if so, are you my Grandmother and are you making trifle?) but either way I promise you it’s a deliciously sweet addition and well worth the experimentation. If you don’t have any mirin or sherry then please go to the supermarket and buy some mirin or sherry. I can wait.

Please also forgive the late night photography y’all; the northern hemisphere is brutally stingy with the lighting at this time of year. More to the point, I am the very worst blogwanker and don’t plan anything these days but by god I know how to throw sweet Japanese cooking wine into a pasta dinner at 8pm like no-one else.


Creamy vegan pea & mushroom gnocchi

A sweet and savoury creamy pan-fried gnocchi delight for when you can't face pesto again.
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Servings 2

Ingredients
  

  • 1 onion finely chopped
  • 1 knob (lol) vegan butter
  • 4 cloves garlic minced
  • 2 cups chopped mushrooms (I used chestnut and shiitake)
  • 1 tsp thyme
  • 1 tsp rosemary
  • salt & pepper to taste
  • 3 tbsp mirin
  • 1/2 cup frozen peas
  • 1/2 tub Oatly crème fraîche
  • 500 g gnocchi

Instructions
 

  • Begin by heating water for the gnocchi, either in your kettle or on the stove.
  • Heat the vegan butter in a frying pan over a medium heat, and add the onion and garlic. Soften for a few minutes over the heat.
  • When the water has boiled, let the gnocchi sit in it for a few minutes until softened slightly. Don't boil! Just let the gnocchi sit in the water.
  • Drain the gnocchi and add it to the pan with the onion and garlic and let it brown slightly.
  • Add the herbs, chopped mushrooms, frozen peas, and mirin and cook for another few minutes, until most of the liquid has evaporated.
  • Add the crème fraîche and mix well. Serve hot.

Notes

This recipe is from http://jenny-marie.co.uk

Now the mirin’s in you can make yourself a delicious teriyaki dinner tomorrow night, so, you’re welcome.


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4 comments

  1. haha I am the same, no sherry in this house. I read cooking books that adapt Asian recipes and they are like “use sake/mirin or sherry” and I am scratching my head like who would have sherry over mirin?

    1. At least mirin comes in teeny bottles, so you don’t get stuck with having a sherry nightcap for weeks afterwards! (It is good in a trifle, though….)

  2. I, erm, keep cooking sherry around. And also mirin, too, but cooking sherry seems to come up a lot in things with mushrooms. I don’t even drink, and I have sherry. I’ll grab my grandma hat on my way out. 😉

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