Porcini & Cauliflower Gnocchi with Creamy Mushroom Sauce (Vegan & Gluten Free)
These gnocchi are delicate and tender on the inside and super crispy on the outside – seriously textural heaven! They pair perfectly with the classic creamy sage and garlic mushroom sauce. The entire meal tastes so indulgent, yet is full of wholesome, plant-based goodness. If you’re not a fan of mushrooms, this is also delicious with my basil pesto recipe mixed with coconut cream instead of the mushroom sauce. I hope you enjoy this delight as much as we do!
Serves 4
Gnocchi
1 cauliflower
20g dried porcini mushrooms
1 cup almond meal
¼ cup tapioca flour, plus more for rolling
2/3 cup nutritional yeast
1 tbsp. psyllium husk
1 tsp. salt
2 tbsp. olive oil, for frying
Mushroom Sauce
3 tbsp. olive oil
½ cup fresh sage leaves, stems removed and finely chopped
4 garlic cloves, finely chopped
300g mixed mushrooms (oyster, shiitake, Swiss brown, chestnut etc.)
1 cup coconut cream/milk (full cream – brands Ayam & TCC are recommended)
1-2 tbsp. white miso paste (to taste)
Salt and pepper
Truffle infused olive oil (optional)
1. Cut the cauliflower into small florets and slice the stalk into pieces. Steam for about 12 minutes or until tender enough for a fork to easily pierce through the florets.
2. Meanwhile, add the dried porcini mushrooms to a small bowl with 1 ¼ cups of boiling water. Leave to sit and rehydrate. Add the almond meal, tapioca flour, nutritional yeast, psyllium husk and salt to a large bowl and set aside.
3. When it is ready, add the steamed cauliflower to a food processor. Drain the porcini mushrooms, ensuring you catch and keep the liquid. Add the mushrooms to the food processor with the cauliflower and process until everything is very finely chopped, but not mushy.
4. Add the cauliflower and porcini mixture to the large bowl with the rest of the ingredients and stir until well combined. Divide the mixture into 4-6 portions.
5. Line a baking tray with baking paper and dust the bench with tapioca flour. Place one portion of the mixture on the flour. Dust the top with a little more tapioca flour and use your hands to carefully roll it into a log (this is easier when the mixture is cooled but will work when hot if you are gentle).
6. Cut the log into pieces about 2cm wide and carefully place the pieces onto the lined baking tray. Continue until all of the mixture has been used.
7. Heat the olive oil in a large, non-stick frying pan over medium-high heat. Once hot, add the gnocchi in batches, ensuring it touches oil on the underside and ensuring you do not crowd the pieces together in the pan. Cook for a couple of minutes or until golden brown and crispy before flipping the gnocchi and cooking the other side. Remove from the pan and set aside while you cook the remaining batches. Repeat until all gnocchi has been pan-fried.
8. Meanwhile (or afterwards), heat another 2-tbsp. olive oil in a large frying pan over medium heat. Add the sage leaves for about 1 minute or until crispy. Remove and set aside on paper towel, keeping the flavoured oil in the pan.
9. Add the remaining tablespoon of oil to the pan with the garlic, sage stems and mushrooms, ensuring large/thicker mushrooms have been sliced. Allow to cook for about 8-10 minutes, stirring occasionally. Add the salt and pepper in the final 2 minutes.
10. Add the coconut cream, reserved cup of porcini soaking water and miso paste. Bring to a gentle boil for a couple of minutes, allowing it to thicken slightly. Add the gnocchi to the pan with the sauce and allow it to reheat without stirring. Gently fold the gnocchi through the sauce and serve immediately topped with the crispy sage leaves and a drizzle of truffle oil, if using. Enjoy!
Note: If you’re not a fan of mushrooms, this is also delicious with my basil pesto mixed with the 1 cup coconut cream for the sauce instead of the mushroom sauce above - leave out the porcini in the gnocchi if you try this option.