Happy New Year!  I hope you managed to have a restorative Christmas break, with some excellent vegan food and wine (or the elusive vegan Baileys!), and some good company.  What does 2018 have in store for you?

If you’re new here, perhaps a Veganuary newbie or experimenting with flexitarianism, a great big welcome to you.  Do get in touch via the comments section below each recipe post, or via Facebook, Instagram or Twitter just to say hello, ask questions or let me know how you’re getting on with the recipes.  I love hearing from you all, (yes, even the reader who messaged me at 1pm on Christmas Day to ask whether his vegan Christmas Pudding was cooked through….!).

And of course, if you’re an old friend who has been following for a while, thanks for your ongoing support.  Your clicks, comments, subscriptions to the newsletter and interaction on social media, (not to mention purchases of my book!) make it possible for me to keep taking photos of my dinner sharing vegan recipes here at no cost to you, through advertising, partnerships with brands and affiliate links…. thank you ever so much.

Talking of recipes, here’s a rather lovely one to start the year – a new addition to the ‘20 Minute Meals‘ series.  One-pot suppers seem particularly popular at the moment, so here’s a Creamy Wild Mushroom One-Pot Gnocchi that will be on the table in under 20 minutes, and is fairly epic winter-warmer comfort food.

Cooking the gnocchi in its creamy, garlicky, white wine and mushroom sauce means that it isn’t just coated in the sauce, it is totally infused with the flavours.  And what’s more, one-pot cooking saves on washing up too.  Excellent all round.

Don’t be outraged by the ‘cheese’ in the picture – that’s one of my favourite vegan cheeses, Violife’s Prosociano (Parmesan flavour) – definitely worth a try if you’re missing a sprinkling of parmesan on your Italian suppers.

Creamy Vegan One-Pot Gnocchi

Creamy Vegan One-Pot Gnocchi






Servings: 2 people

Author: Kate Ford | The Veg Space

  • 5
  • 2
    rapeseed or olive oil
  • 1
    ready-chopped garlic / garlic purée
  • 250
    mixed mushrooms
    (I used portobello, chestnut and shiitake)
  • 500
    ready-made gnocchi
    (check it is vegan)
  • 125
    white wine
    (check it is vegan)
  • 125
    vegetable stock
  • handful
    baby spinach
  • 3
    soya cream
  • vegan parmesan-style ‘cheese’
  1. Peel and finely slice the shallots.  Heat the oil in a large, lidded frying pan or casserole dish and gently fry the shallots and garlic for 2-3 minutes until starting to soften.

  2. Thickly slice or halve the mushrooms (depending on their size), and add to the pan.  Turn up the heat and cook for 3-4 minutes until they have released their juices.  Season well with salt and black pepper.

  3. Add the gnocchi and then the white wine, and let it bubble for a minute, then pour over the vegetable stock, turn down to a medium simmer, cover with the lid and cook for 5 minutes, stirring occasionally.  

  4. Roughly chop the spinach, then stir it in, followed by the soya cream.  Taste and adjust seasoning if necessary, then serve immediately, with a grating of vegan ‘parmesan’.

Creamy Vegan One-Pot Gnocchi

Don’t forget to pin the recipe for later, or to share with friends → → → → →


Vegan in 15 Cover | Kate FordThere are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look.  Thanks for your support!

*Affiliate links




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CookBlogShareI’m linking this recipe with CookBlogShare hosted this week by Everyday Healthy Recipes


Recipe: Creamy Wild Mushroom One-Pot Gnocchi (Vegan)

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