Gnocchi with mushroom, tomato, and zucchini in a creamy sauce

This quick gnocchi recipe is juicy, creamy, and packed with veggies. It is also very simple to switch it from vegetarian to vegan

If you have read my blog post recommending ways to simplify your weekly nutrition plan, you probably have noticed the “safe meals”. A recipe like this one slips into that category any day. And in my scale, it gets a 10/10 for taste and simplicity!

I have made gnocchi with mushrooms countless times. It never ever failed. Simply, a dish like this is almost impossible to screw up, as you are simmering veggies in the cooking creme, seasoning, and pairing with boiled gnocchi. That pretty much does it 😀

The recipe is vegetarian. However, instead of regular cooking cream, you can use rice, oat, or soy-based one. Instead of the grated cheese, go with nutritional yeast or vegan cheese. Whichever version you decide to prepare, don’t skim on veggies and spices and a fantastic lunch is guaranteed!

Speaking of veggies, the choice is optional. Honestly, there is no need to experiment because mushrooms and zucchini blend perfectly with the creamy sauce, while the refreshing tomato gives a great counter-balance. If I was to think of alternative veggies, maybe I would use eggplant and broccoli.

The recipe suggests the regular onion. If you’re a fan of scallions or purple onion, feel free to use them instead but bare in mind that the latter would give a stronger kick.

What about gnocchi? Currently, I am experimenting with my own but in the meantime, I was cooking with regular store-bought. The selected veggies offer various tastes that combine great with regular gnocchi, so my recommendation would not be to use gnocchi based on sweet potatoes or another root veggie, like beets.

Gnocchi with mushroom, tomato, and zucchini in a creamy sauce

Course: Main delights, LunchDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Once you prepare these creamy gnocchi packed with veggies and flavors, you will want to make them again. So will your family!

Ingredients

• 1 package of potato gnocchi

• 1 medium size zucchini or summer squash

• 250 g portobello mushrooms

• 1 onion

• 1 piece of butter

• 200 ml cooking cream

• Grated cheese of choice, for topping

• 1 tsp chili flakes

• Fresh or dried basil

• Parsley for decoration

• Salt and pepper

Directions

• Prepare the veggies: cube the onions, cut the zucchini to julienne. Wash and cut the mushrooms.
• Saute the zucchini on a piece of butter. After about 5 mins, add the onions and mushrooms.
• Cook on medium heat until veggies and mushrooms are soft, for about 15-20 mins.
• In the meantime, cook the gnocchi per instructions.
• Add the cooking cream to veggies, followed by chili flakes, basil, salt and pepper. Stir well and then add cooked gnocchi.
• Stir again. Add the chopped tomatoes, sprinkle with cheese or nutritional yeast flakes, and parsley. Serve immediately.