I love carbs, I love creamy sauces, I love quick dinners. Some may frown that my mmm gnocchi combines Mexican and Italian influence, but I promise, it works! This salty, creamy miso mushroom Gnocchi combined with the sweet mole is like a much-needed hug after a long day.
Ingredients:
2 small white onions, diced
3 cloves of garlic, minced
3 large portobello mushrooms, thinly sliced
160ml coconut cream
1 tbsp miso paste
1 tbsp mole paste dissolved in 60ml boiling water
1 bag of vegan gnocchi
100g fresh spinach leaves
25g fresh basil
1/2 lime, juiced
Pinch or two of chipotle chili flakes
Salt and pepper to season
Method:
Cook the Gnocchi: Begin by cooking the gnocchi according to the package instructions. I usually boil them, but if you prefer a crispy texture, you can fry them instead.
Prepare the Base: In a large pan, heat a little oil over medium heat. Add the chopped onions and minced garlic, frying them for 2–3 minutes until they become fragrant.
Cook the Mushrooms: Add the sliced mushrooms to the pan. Continue frying until the mushrooms start to brown and the onions are soft and translucent.
Make the Sauce: Pour in the coconut cream, then add the miso paste and mole sauce. Stir well until the miso is fully dissolved, and the mixture is smooth.
Combine Gnocchi and Sauce: Once the sauce begins to bubble slightly, add the cooked gnocchi to the pan. Stir to ensure the gnocchi is evenly coated with the creamy sauce.
Add Greens: Toss in the fresh spinach leaves and basil. Stir until the leaves are wilted and well incorporated.
Finish with Lime: Squeeze the juice of one lime over the pan, adding a fresh, tangy flavour to the dish.
Season: Season with salt, pepper, and a sprinkle of chilli flakes to taste. Mix everything well.
Serve and Enjoy: Serve the gnocchi hot and savour the delicious blend of creamy, umami, and fresh flavours. Enjoy!
Have I insulted you with my mole miso mushroom Gnocchi? If so, do tell me in the comments what you would do differently.
