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Gnocchi in mushroom sauce

Here’s another recipe for those days when you’re in a hurry.

Our gnocchi in mushroom sauce are perfect with ready-made gnocchi and a quick-cooked sauce if you want something hearty after a long day at the office.

The mushroom aroma is particularly evident through the brew of the dried porcini mushrooms. A slight acidity gives a little lemon juice and an additional, pleasant note is provided by the parsley.

Gnocchi in mushroom sauce

Cook Time30 minutes
Course: Hauptgericht
Servings: 2 persons
Author: Madeleine


  • 1 package gnocchi (300g)
  • 250 g mushrooms
  • 1 tbsp oil
  • 5 g dried porcini mushrooms
  • 50 ml of water very warm
  • 200 ml vegetable broth
  • 150 g vegetable cream
  • 2 tbsp parsley
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • salt
  • pepper


  • Prepare the gnocchi according to the instructions on the packet and keep warm.
  • Meanwhile, halve the mushrooms and then cut into slices about 2mm thick.
  • Soak the porcini mushrooms in the warm water for a few minutes.
  • Fry 3/4 of the mushrooms in the oil for about 5-7 minutes.
  • Then deglaze with the broth and simmer until the liquid is well reduced.
  • The boletus can now be removed from the soaking water and finely chopped. Add the soaking water to the pot and stir in the plant-based cream.
  • Now you can add the remaining mushrooms.
  • To thicken, dissolve the cornstarch in a little cold water (about 50ml) and stir it into the saucepan. Simmer gently until the sauce has thickened.
  • Now season with lemon juice, parsley, salt and pepper.
  • Finally arrange the gnocchi on plates and serve with the sauce.


If you like crispy gnocchi, you can fry them in a pan with a little plant-based butter after cooking and just before the sauce is ready.

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