Crispy Gnocchi with Mushrooms, Squash & Sage (vegan). Place a large nonstick skillet over medium-high heat with the butternut squash and ¼ cup (½ cup) water. Cover and cook, shaking the pan occasionally, until the squash is tender and the water evaporates. Turn leftover gnocchi into a crispy, salad-meets-pasta dish.

If you want to serve this dish with other vegetables, you can head over my recipe for my Vegan Gnocchi vegetable stir-fry. 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. You can cook Crispy Gnocchi with Mushrooms, Squash & Sage (vegan) using 11 ingredients and 5 steps. Here is how you cook that.

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

You need 500 g of Gnocchi.
It's 500 g of squash, peeled and cut into little cubes.
You need 300 g of baby chestnut mushrooms.
Prepare of Olive oil.
You need to taste of Ground black pepper.
It's 30 g of basil, very finely chopped.
Prepare 30 g of pine nuts, very finely chopped.
It's 20 g of sage leaves, very finely chopped.
Prepare 1 clove of garlic.
It's to taste of Sea salt.
You need 1/2 tablespoon of lemon juice.

For a little extra crunch and protein, add a handful of toasted nuts to the dish. This is our first recipe airing on YouTube! Justin will be airing a new recipe weekly! Please like and follow our page!

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

Prepare all ingredients.
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..
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..
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..
Serve the crispy gnocchi with the dressing alongside..

Golden, Crispy Gnocchi with Summer Shell Beans. Look for fresh shell beans, still in pods at your farmers' markets. This time I used cranberry beans, not being able Pour the beans and mushrooms over the gnocchi and sprinkle with grated parmesan. Serve family style on a big plate or platter. Gnocchi With Mushrooms Recipe - simple and effortless meal, loaded with flavors, made with store bought potato gnocchi and easy homemade mushroom sauce.