Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, crispy gnocchi with mushrooms, squash & sage (vegan). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
FOR THE SQUASH AND MUSHROOMS: Cut the squash into small pieces, cut the mushrooms into halves, or quarters if large, and toss with the olive oil and seasonings. FOR THE CRISPY SAGE LEAVES: Place a little olive oil in a shallow saucepan and when it's hot, add the sage leaves. As the gnocchi roasts, it becomes tender and chewy on the inside, browned and extra-crispy on the outside. Adding sausage and veggies makes it a complete meal.
Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook crispy gnocchi with mushrooms, squash & sage (vegan) using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Crispy Gnocchi with Mushrooms, Squash & Sage (vegan):
- Prepare 500 g Gnocchi
- Get 500 g squash, peeled and cut into little cubes
- Take 300 g baby chestnut mushrooms
- Get Olive oil
- Take to taste Ground black pepper
- Prepare 30 g basil, very finely chopped
- Take 30 g pine nuts, very finely chopped
- Prepare 20 g sage leaves, very finely chopped
- Get 1 clove garlic
- Get to taste Sea salt
- Prepare 1/2 tablespoon lemon juice
Mix the gnocchi with squash, mushrooms, oil and sage leaves in a roasting tin large enough to. In the winter, we serve gnocchi with squash and sage crisped in brown butter, an ever-satisfying combination that also works well with just about any pasta. Stir in the garlic, then the shiitake mushrooms. Cook, shaking the pan occasionally, until the mushrooms are edged with gold.
Steps to make Crispy Gnocchi with Mushrooms, Squash & Sage (vegan):
- Prepare all ingredients
- 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.
- 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.
- 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.
- Serve the crispy gnocchi with the dressing alongside.
Stir in the garlic, then the shiitake mushrooms. Cook, shaking the pan occasionally, until the mushrooms are edged with gold. Cook the gnocchi according to the packet instructions and toss with the mushrooms and butternut squash. Like a lot of Italian food, butternut squash gnocchi are super simple, but this recipe hinges on great ingredients. The difference between, say, canned squash puree and fresh — or fresh wild mushrooms versus stale, store-bought ones, or, God forbid, canned mushrooms.
So that’s going to wrap it up with this special food crispy gnocchi with mushrooms, squash & sage (vegan) recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
