As the weather gets cooler, there’s nothing better than a bowl of creamy gnocchi to warm you up. Our veggie version is packed with earthy mushrooms, sweet leeks and rich, garlic sour cream. And as if that wasn’t enough, we’ve gone and topped it off with sticky, jammy, balsamic caramelised onions. We told you it was a winner!
Porcini Mushroom & Leek Gnocchi with Caramelised Balsamic Onions
- 1 red onion thinly sliced
- 1 drizzle oil
- Fennel seed spices (1 tsp ground fennel, ½ tsp caraway seeds, ¼ tsp Italian herbs, ¼ tsp pepper)
- 50 g sliced almonds
- 50 g balsamic glaze or balsamic vinegar mixed with 1 tsp honey
- 400 g mushrooms
- 1 leek thinly sliced into rounds
- ½ bunch thyme finely chopped
- ½ lemon juiced
- 1 drizzle oil
- 1 cup vegetable stock
- Porcini powder mix (10g nutritional yeast flakes, 1 tsp porcini powder), optional
- 150 g frozen peas
- 100 g baby spinach
- 150 g sour cream
- 500 g gnocchi
- 1 drizzle olive oil
- Before you start, bring a large pot of salted water to the boil.
- Prep onion. Heat oil in a large, deep fry-pan on high heat. Cook onion for about 3 minutes, until starting to brown. Add fennel seed spices, almonds and a pinch of salt and cook for a further 2-3 minutes, stirring, until almonds are toasted. Add balsamic glaze and cook for 30 seconds, until onion is sticky and golden. Set onion aside and wipe pan clean.
- Cut any larger mushrooms in half and leave smaller ones whole. Prep leek, thyme and lemon and set aside.
- Cook gnocchi in pot of boiling water for 2-3 minutes, until starting to float. Drain and toss with olive oil to prevent sticking.
- Heat oil in reserved pan on high heat. Cook mushrooms and leek for 6-7 minutes, until softened and browned. Add thyme and a pinch of salt and cook for 1 minute, until fragrant.
- Reduce heat to medium, add stock, porcini powder mix (if using), lemon juice, peas and spinach to pan and bring to a simmer. Once simmering, stir through cooked gnocchi and a pinch of salt and simmer for a further 2 minutes, until peas are tender. Remove from heat, stir through garlic sour cream and season to taste with salt and pepper.
- Serve gnocchi topped with onion and any remaining thyme leaves.
*This recipe featured in My Veggie Bag.
Meet the Chef
Amelia, or better known by her foodie fam as Melie, manages the development of our Plant Based and Veggie bags, so has the interesting job of creating new and delicious meals with alternative proteins. She is a vegetarian who hates eggs but has a big love for pumpkin due to its versatility. Her favourite cuisine has to be Middle Eastern, which makes a whole lot of sense considering her ultimate plant based proteins are chickpeas and falafel (of course!).