One-Pan Mushroom Gnocchi
Photography by Toni Zernik
One-pan dishes are a lifesaver when I don’t really feel like cooking or doing the dishes (okay, I pretty much never feel like doing the dishes).
This One-Pan Mushroom Gnocchi uses mostly pantry staples, meaning it comes together quickly while still being well-balanced. Try out this gnocchi dish when you’re craving something easy and nourishing that’s still packed with flavor!
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Serves 3
Ingredients:
Instructions:
- In a large pan over medium heat, sauté the mushrooms and garlic in 1 tablespoon of olive oil for 5 to 10 minutes, until the water has released and evaporated from the mushrooms.
- Add the gnocchi, salt, pepper and remaining tablespoon of olive oil to the pan, and sauté for 3 minutes with the lid on. You’ll notice that the gnocchi will begin to brown and crisp up.
- Add the vegetable stock and use your spoon to scrape the brown bits from the bottom of the pan. Sauté for an additional 5 minutes with the lid off.
- Add the cannellini beans, kale, nutritional yeast and lemon juice, and sauté for another 3 to 4 minutes, until the kale has wilted.
- Refrigerate leftovers in an airtight container for up to 4 days.
Recipe Notes:
I encourage you to season this gnocchi recipe based on your personal taste preferences. Add more lemon juice for a brighter, tangier flavor, more salt or pepper for more seasoning or more nutritional yeast for a cheesy, savory flavor.
Most grocery stores carry a variety of canned white beans, such as cannellini beans, white navy beans and white beans. Any of these options will work!
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Reprinted with permission from The Simple Vegan Kitchen by Lauren McNeill. Page Street Publishing Co. 2023. Photo credit: Toni Zernik.