Gnocchi with asparagus and mushrooms
A simple vegan Italian dish made with potato dumplings, asparagus and mushrooms in a rich broth and finished with roasted pistachios.
Servings: 2
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.