Mushroom Gnocchi

I really miss Ramadan. I don’t know about anyone else but I seem to have lost my appetite. These days I’m finding myself just working with leftovers and whatever’s in the kitchen cupboards. If Ramadan this year taught me anything, it’s to appreciate what we have. We have so many things to be grateful for and yet we (as a society) spend so much time focussing on the things we don’t have. Tonight’s magical meal from what I already have in my house was creamy mushroom and pea gnocchi – meat free, delicious and healthy. Here’s the recipe if you want to recreate this with whatever you have in your kitchen cupboards!


– 1 packet chestnut mushrooms, chopped (I tear mushrooms as it makes it look rustic)
– A little olive oil
– 2 cloves of garlic
– Salt, pepper, any herb (I love chives)
– 1 cup frozen peas
– 1 cup soya cream
– 1 packet gnocchi (boiled and drained, as stated on the packet)
– Some grated cheese
– A knob of butter

– Sauté the mushrooms in a little olive oil
– Throw in the garlic, salt, pepper and herbs
– Fry for about 7 minutes
– Add the peas and cook for about 5 minutes
– In a separate pan, flash fry the gnocchi in a little butter, along with some salt, pepper and chives, add another garlic clove if you love garlic (you want to brown the gnocchi, this takes about 3 minutes on a high flame)
– Add the mushroom and pea mixture to the gnocchi
– Lower the heat and pour in the soya cream
– Turn off the heat, plate up and serve with a little grated cheese and a knob of butter


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