Crispy Gnocchi with Mushrooms, Squash & Sage (vegan)
Crispy Gnocchi with Mushrooms, Squash & Sage (vegan)

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, crispy gnocchi with mushrooms, squash & sage (vegan). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) is something which I’ve loved my entire life. They’re nice and they look fantastic.

As the gnocchi roasts, it becomes tender and chewy on the inside Chunks of sweet butternut squash (go for pre-cut to keep it easy), join earthy mushrooms, sweet red onion, juicy sausage, and plenty of chopped. These gnocchi (Italian potato dumplings) are crisped in the pan directly from the freezer, completely eliminating the need to boil them first. The result is a consistency that's something between pasta and a pan-fried dumpling.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook crispy gnocchi with mushrooms, squash & sage (vegan) using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Crispy Gnocchi with Mushrooms, Squash & Sage (vegan):
  1. Prepare 500 g Gnocchi
  2. Get 500 g squash, peeled and cut into little cubes
  3. Get 300 g baby chestnut mushrooms
  4. Take Olive oil
  5. Take to taste Ground black pepper
  6. Prepare 30 g basil, very finely chopped
  7. Take 30 g pine nuts, very finely chopped
  8. Take 20 g sage leaves, very finely chopped
  9. Take 1 clove garlic
  10. Take to taste Sea salt
  11. Make ready 1/2 tablespoon lemon juice

This is our first recipe airing on YouTube! Justin will be airing a new recipe weekly! Please like and follow our page! Recipe Pairing Guides » Gnocchi with Mushrooms and Butternut Squash.

Instructions to make Crispy Gnocchi with Mushrooms, Squash & Sage (vegan):
  1. Prepare all ingredients
  2. Preheat the oven to 200C fan/220C. Put the gnocchi in a bowl, and pour over a ketteful of boiling water. Leave to stand for 2 minutes before draining well.
  3. Mix the gnocchi with squash, mushrooms, oil and sage leaves in a roasting tin large enough to take everything in one layer. Season well with the sea salt and freshly ground black pepper, then transfer to the oven to roast for 35 minutes.
  4. Meanwhile, mix the basil, pine nuts, oil, garlic, sea salt and lemon juice together in a food processor for the dressing, then taste and adjust the seasoning as needed.
  5. Serve the crispy gnocchi with the dressing alongside.

It is easier to dice the neck of the butternut squash uniformly than the bulb, which is important for this recipe. This low carb cauliflower gnocchi dish featuring chicken, spinach, and mushrooms in a brown butter (ghee) sage sauce will knock your socks off! This recipe for Toasted Gnocchi with Mushroom, Basil and Parmesan is quick and easy to make, nice and hearty, and full of rich and delicious flavors. CRISPY GNOCCHI ALFREDO with Butternut Squash & Mushrooms. GNOCCHI AL PESTO with Charred Green Beans & Lemon Zucchini.

So that’s going to wrap it up for this special food crispy gnocchi with mushrooms, squash & sage (vegan) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!