CREAMY WILD MUSHROOM ONE-POT GNOCCHI (VEGAN)

Author: Kate Ford | The Veg Space

Ingredients

• 5 small shallots (or 1-2 large shallots or a small onion)

• 2 tbsp rapeseed or olive oil

• 1 tsp ready-chopped garlic / garlic purée

• 250 g mixed mushrooms (I used portobello, chestnut and shiitake)

• 500 g ready-made gnocchi (check it is vegan)

• 125 ml white wine (check it is vegan)

• 125 ml vegetable stock

• handful baby spinach

• 3 tbsp soya cream

• vegan parmesan-style 'cheese' (optional)

Instructions

1. Peel and finely slice the shallots. Heat the oil in a large, lidded frying pan or casserole dish and gently fry the shallots and garlic for 2-3 minutes until starting to soften.

2. Thickly slice or halve the mushrooms (depending on their size), and add to the pan. Turn up the heat and cook for 3-4 minutes until they have released their juices. Season well with salt and black pepper.

3. Add the gnocchi and then the white wine, and let it bubble for a minute, then pour over the vegetable stock, turn down to a medium simmer, cover with the lid and cook for 5 minutes, stirring occasionally.

4. Roughly chop the spinach, then stir it in, followed by the soya cream. Taste and adjust seasoning if necessary, then serve immediately, with a grating of vegan 'parmesan'.