Navigation Search
share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
Gnocchi with mushroom and purple sprouting

Roasted Gnocchi with Purple Sprouting & Mushrooms

Enjoy roasted gnocchi, purple sprouting and mushrooms in this quick and scrumptious vegan supper recipe. Leafier and deeper in colour than regular broccoli, purple sprouting is at its best between February and April. Taken from Four Seasons Cookbook.


5/5

2 servings

10 mins

Gnocchi with mushroom and purple sprouting

Ingredients

Potato gnocchi 400g pack

Chestnut mushrooms 300g (11oz), halved if large

Garlic 2 cloves, peeled and cut into slivers

Sage leaves 6, torn in half

Pine nuts 2 tbsp

Light olive oil 3 tbsp

Purple sprouting broccoli 250g (9oz), trimmed

Lemon 1, juice only

Olive oil 3 tbsp

Garlic 1 clove, peeled and finely chopped

Salt 1 tsp

Fresh chives or parsley 2 tbsp chopped

Instructions

1

Preheat the oven to 220ºC/200ºfan/Gas 7. Place the gnocchi in a large bowl and pour on just enough boiling water to cover. Leave to stand for 2 minutes then drain thoroughly.

2

Spread the gnocchi and mushrooms in a large roasting tin and scatter on the garlic, sage and pine nuts. Drizzle with the oil and season with salt. Gently mix all together.

3

Roast for 10 minutes then gently turn the ingredients to mix and add the purple sprouting. Roast for a further 15–20 minutes or until the gnocchi are golden brown and the purple sprouting is tender and crisping around the edges.

4

Meanwhile, pop the dressing ingredients into a lidded jar and shake thoroughly to blend.

5

Pile the gnocchi and vegetables onto two plates and drizzle over the dressing. Serve immediately.


Cook’s Tips

If cooking for vegans, make sure the gnocchi are suitable. Sprinkle some grated Cheddar cheese or nuggets of soft goat’s cheese over the gnocchi just before serving as a vegetarian supper. Sneak in an extra serving of greens – spoon the gnocchi and vegetables onto a small bed of raw baby spinach leaves.

Categories:

I look after communications and marketing at Dairy Diary. I’m a busy mum and love home baking and cooking for my family. In my spare time I enjoy visiting the theatre, eating out with friends and exploring the great outdoors!

Leave a Reply

Dairy Diary
Close Cookmode