Buttered Gnocchi with Mushrooms and Fresh Herbs

June 3, 2020 Kathleen Henry

Vegan buttered gnocchi with baby bella mushrooms, lemon thyme, parsley, and vegan parmesan. This is super easy and quick; done in less than 20 minutes top to bottom!

Vegan Buttered Gnocchi with Mushrooms and Fresh Herbs

Hello, everyone! So, it’s been a pretty long time since I was last here sharing my recipes with you but I’m back with a super fast recipe today. Yahoo!

Life is wonderful and wild right now with the two little ones and we are all busy; that’s why this recipe is so fantastic. It’s done in 20 minutes top to bottom and who doesn’t like that? I hope you enjoy this one as much as Todd and I do. Anytime with have gnocchi on hand this what I make. Also, if you think you don’t like gnocchi… try a different brand. I thought I hated it when I first had it but found out that nope, it was just a particular brand I didn’t like. I buy the Private Select brand at Fred Meyer (Kroger) and find it very nice indeed.

I hope you are all doing well and staying safe. Sending out lots of kindness and hugs, Katie.

print recipe

Vegan Buttered Gnocchi with Mushrooms and Fresh Herbs

By Kathleen @ Produce On Parade

Vegan buttered gnocchi with baby bella mushrooms, lemon thyme, parsley, and vegan parmesan. This is super easy and quick; done in less than 20 minutes top to bottom!

Ingredients

1 lb potato gnocchi
2 tbsp vegan butter
1 tbsp olive oil
8 oz sliced fresh baby bella mushrooms
½ medium yellow onion, diced
2 large garlic cloves, minced
½ teaspoon salt
¼ tsp dried sage
2 sprigs fresh thyme, leaves only (or ¼ tsp dried thyme)
1 tbsp chopped fresh parsley
dash of black pepper
grated vegan parmesan, for garnish (optional)

Instructions

Bring a medium pot of water to boil for the gnocchi. Cook according to the package, reservering ¼ cup of the water and set aside.
While the water boils, saute the mushrooms in the melted butter and oil in a large cast iron frying pan for about 5 minutes, until fragrant and browned. Remove from the pan and set aside.
Add the onion and garlic to the frying pan and saute for about 3 minutes until the onions are soft. Remove from the pan and set aside.
Return the gnocchi to the medium pot along with the reserved water, the mushrooms and onion mixture, and remaining ingredients except the parmesan. Stir well to combine.
Serve hot, topped with parmesan and extra herbs if you like.

Prep time: 5 minutes
Cook time: 00:15
Total time: 00:20
Yield: 2-3

MORE MUSHROOM PASTA RECIPES YOU’LL LOVE

Wild Mushroom, Cream and White Wine Fettuccine

Rigatoni with Mushrooms and Vegan Sausage

Easy Mushroom Spaghetti

Creamy Mushroom Stroganoff

Easy Vegan Pumpkin Ravioli

October 11, 2019 Kathleen Henry

This simple and easy vegan ravioli is made with wonton wrappers and stuffed with a slightly sweet pumpkin filling. Served hot, it’s drizzled with a creamy butter sage sauce. You’ll be shocked how quickly these are made.

I love ravioli. Unfortunately, there is nowhere within a 50 mile radius of me in which I can purchase vegan ravioli. I know Rising Moon Organics has a few options, but our store carries the non-vegan packages. Kite Hill has a ravioli but our stores don’t offer it and to boot, I found it in the states, it was like $10 for a tiny package. Nuh uh, sorry.

So, I was obligated to make my own. I’ve actually made ravioli many times and was really surprised to find I didn’t have a recipe on here already! My favorite is a vegan ricotta ravioli with a vegan bolognese sauce, but I thought this pumpkin one was more appropriate considering pumpkin season is in full swing. Also, it’s so incredibly easy and lately I’ve been all about the fast and easy dishes. Have you noticed? Life moves fast with a toddler.

We’re also finishing the first floor of our home! When we built our upside down home (living room/kitchen/dining on the top floor) we choose not to complete the first floor which holds two kids bedrooms, one bathroom, and a main room. It also has the laundry room, which we did finish, and our mechanical room. There’s lots to do, even with subcontracting the work, so the faster and easier and honestly less stressful dinner can be… the better. Right? Yes.

print recipe

Easy Vegan Pumpkin Ravioli

By Katie Henry - Produce On Parade

This simple and easy vegan ravioli is made with wonton wrappers and stuffed with a slightly sweet pumpkin filling. Served hot, it’s drizzled with a creamy butter sage sauce. You’ll be shocked how quickly these are made.

Ingredients

1 15 oz can of pumpkin puree
½ cup vegan breadcrumbs
¼ cup brown sugar
½ tsp table salt
Dash of fresh nutmeg
2 tbsp vegan butter
¾ tsp dried rubbed sage
Dash of ground black pepper
1 tbsp all-purpose flour
½ cup vegetable broth
1 tbsp unsweetened soy milk
1 14 oz package of wonton wrappers
Fresh herbs, for garnish (optional)
Toasted pecans, for garnish (optional)

Instructions

Bring a large saute or saucepan of water to boil for the ravioli over high heat. Meanwhile, in a large mixing bowl combine the pumpkin through the nutmeg. Set aside.

n a small skillet, melt the butter over medium heat until it’s sizzling. Whisk in the sage, pepper, and flour; cook for a minute or two then slowly whisk in the broth and soy milk. Continue to simmer for about 3 minutes over low heat until it’s thickened; remove from heat and set aside.

Assemble the ravioli three at a time (or as many as will fit in your pot, uncrowded) by placing a scant 1 tbsp of the pumpkin filling in the center of one won ton square. Brush the pasta around the filling with water then place another square on top, pressing firmly all around the filling (make sure there’s no air left in there) to seal the ravioli.

Boil the ravioli gently in batches for about 2 minutes, remove with a slotted spoon and repeat with remaining ravioli.

Serve hot topped with the sage butter sauce, and garnished with fresh herbs and toasted pecans if you like.

5 minutes

00:15

00:20

4 servings

Save Money!

I used to buy the store brand liquid vegetable broth in the carton but now I buy a German powdered broth here for seven times less!! It’s only $0.10 per 1 cup versus almost $0.70 per 1 cup at our local grocery store.

More Yummy Squash Recipes

Smoked Gouda and Butternut Pasta

Delicata Squash and Chard Penne Pasta

Pumpkin Curry Stew with Chickpeas and Spinach

Smoky Paprika Pumpkin Soup

Easy Vegan Chicken and Kale Risotto

September 27, 2019 Kathleen Henry

Risotto has never been so easy or fast! Just a couple stirrings over 20 minutes in a dutch oven on the stovetop and you’re pretty much done. I love the addition of vegan grilled chicken strips and fresh garden kale for protein. Vegan cheese and butter, and nutritional yeast lend the exact creaminess of dairy-based risotto so you won’t be sacrificing anything at all, but I still keep this risotto healthy!

I think risotto may be the ultimate fall comfort food.

This could not be more delicious and it is essentially one pot, super quick (about 30 minutes), and Scout’s honor you only need to stir it twice. Seriously! Did I mention there’s only 2 tbsp of vegan butter? Healthy to boot!

As soon as I grab the camera, Oliver goes running around looking for his. Sometimes it’s in the study in the china cabinet, and sometimes it’s on his bookshelf. He’s never sure which at first and to see him slightly panicked, scurrying around, not wanting to miss out on the food photography is so cute. This time he literally couldn’t wait to sample the subject of our shoot. Taking bite after bite he exclaimed, “Yum! This is tasty!” Then proceeded to fill himself up, dropping much of the risotto off the fork accidentally, and ultimately didn’t end up sitting down to eat dinner at the table because he had already eaten. LOL. Such is life with a wee one.

In the photo down below you’ll see he’s wearing his Let It Snow shirt. We actually got snow nearby and should have some at our house in just a couple weeks I reckon! Bring on the skis and sleds. We can’t wait!

Were you wondering how we did keeping our grocery bill under $150 (in Alaska!!) for the month of September? Umm…. we freaking nailed it guys! We used up stuff we had in the kitchen along with buying really cheap eats: store-brand canned beans and frozen fruit and veg that was sale, and bulk lentils and oats, etc. I am ashamed to admit that almost half of that ($60) was literally Silk unsweetened soy milk. #lifewithatoddlertho #theboylovessoymilk #notsponsered #wishweweretho

print recipe

Easy Vegan Chicken and Kale Risotto

By Katie Henry - Produce On Parade

Risotto has never been so easy or fast! Just a couple stirrings over 20 minutes in a dutch oven on the stovetop and you’re pretty much done. I love the addition of vegan grilled chicken strips and fresh garden kale for protein. Vegan cheese and butter, and nutritional yeast lend the exact creaminess of dairy-based risotto so you won’t be sacrificing anything at all, but I still keep this risotto healthy!

Ingredients

2 tbsp vegan butter
1 medium onion, chopped fine
1 medium garlic clove, minced
1 tsp table salt
dash of white pepper (black pepper will do)
2 cups Arborio rice, dry
1 cup dry white wine
5 cups very hot vegetable broth
4-6 oz (about half of one 9 oz package) of vegan grilled chicken strips
½ cup shredded vegan mozzarella
1 cup of chopped fresh kale, tightly packed
1 ½ tbsp nutritional yeast
1 tsp lemon juice
2 tbsp chopped fresh parsley leaves

Instructions

In a large dutch oven, heat the butter over medium heat. Add the onion and saute until softened, about 5 minutes. Add the garlic, salt, and pepper; saute an additional minute. Add the rice and cook about 3 minutes; stirring frequently, until the grains are translucent around their edges.

Stir in the wine and keep stirring until it’s all evaporated, about 2 minutes. Stir in the vegetable broth; reduce to a simmer, cover and allow to cook for 15-20 minutes, stirring twice during cooking until the rice is al dente and most of the liquid is gone.

While the rice cooks, cook the vegan chicken according to package. Chop into bite size pieces on the bais when cool enough and set aside.

When the rice is done, stir in the cheese and once melted stir in the remaining ingredients including the vegan chicken. Add enough hot water or broth to get the desired consistency of the risotto before serving; salt and pepper to taste and serve hot.

5 minutes

00:30

00:35

4-6 servings