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