Soft, pillowy gnocchi in an umami rich sauce with mushrooms, asparagus and roasted pistachios. This is a simple vegan dish that can be made in under 30 minutes, making this gnocchi with asparagus and mushrooms a great mid week dinner.
The ingredients
This recipe is inspired by a divine vegan gnocchi dish I had over a year ago at a local Italian restaurant (Il Pescatore in Southend on Sea). I’ve only eaten the dish on that one occasion, but the memory has been gratefully seared into my memory.
This dish may look deceivingly complex but in actual fact only a handful of ingredients are used. Furthermore, it can be rustled up in under 30 minutes, making it the perfect vegan mid week dinner.
The broth features a heavy umami hit from the mushrooms and worcester sauce. I often find vegan dishes with mushrooms help to win over apprehensive omnivores. I presume it is the meaty texture and robust flavour which demonstrates that vegan food can also be filling and flavourful.
There are so many varieties of mushrooms to choose from that it can be a tad overwhelming. I’m partial to porcini for its intensity but for this Italian inspired dish I wanted to create an easily accessible meal, meaning no stalking the supermarket and cursing under your breath whilst hunting for that elusive tin or packet. Shopping is already a stressful enough experience in these times of Corona! So for this recipe the humble white mushroom will suffice.
The ingredients in the vegan worcester sauce include tamari and balsamic vinegar which help to create a pleasant savoury sauce. I’ve added a decent measure to the gnocchi to really achieve that brothy, deep flavour that also helps enhance the umami flavour of the mushrooms and vegetable stock.
The method
Add a generous glug of olive oil to a saucepan and lightly sauté the garlic until slightly darkened and fragrant. Next, add the asparagus and mushrooms, along with a splash of water to prevent the garlic from burning. The green stalks add texture and freshness to the dish. This time of year often presents lots of beige, heavy foods so it’s always nice to add some greenery to autumnal recipes. For some intensity, add a pinch of chilli flakes; I find the subtle heat compliments the peppery worcester sauce.
Add the gnocchi to the frying pan, then pour in the stock and worcester sauce and continue to simmer for a couple of minutes, allowing the dumplings to plumpen and soften. Stir in the roasted pistachios for a slightly nutty taste, then finish by scattering a few more over the top to add a flash of colour.
For me, gnocchi is the lazy star of the Italian carb scene; just like couscous is for Mediterranean food. It is ready in mere minutes but somehow still manages to wow the palate.
Leave a comment and let me know how you get on making this gnocchi with asparagus and mushrooms. I’d love to see your creations over on instagram!
More Italian inspired recipes
Vegan pea and spinach carbonara
Spicy tomato pasta with vegan sausage
Gnocchi with asparagus and mushrooms
Ingredients
- 1 tablespoon olive oil
- 2 cloves of garlic
- 100 g asparagus ends trimmed and cut into 1.5 inch pieces
- 150 g white mushrooms
- Salt and pepper to season
- Pinch of chilli flakes
- 400 g fresh potato gnocchi
- 1/2 vegetable stock cube dissolved in 250mls water
- 2 teaspoons vegan worcester sauce
- 25 g roasted pistachios (weighed after deshelling)
Instructions
- In a medium saucepan add the olive oil and heat over a moderate heat.
- Sauté the garlic until golden and fragrant, approximately a minute.
- Add the asparagus and mushrooms along with a splash of water. Season with salt, pepper and a pinch of chilli flakes. Stir regularly and cook for 3-4 minutes or until the mushrooms have softened and browned.
- Add the gnocchi and fry for a further minute.
- Next, add the vegetable stock and worcester sauce. Bring to a simmer and cook uncovered for 2 minutes.
- Turn off the heat and stir through the pistachios, reserving a small handful to scatter over once the gnocchi is served.