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Eat, Drink, and be Rosemary: Mushroom & Herb Kale Gnocchi

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Servings 2

Ingredients
  

  • 2 tbsp vegan butter
  • 1 package pre-made gnocchi I used the Kale Gnocchi from Trader Joe's
  • 1 container shitake mushrooms sliced
  • 1 container white button mushrooms sliced
  • 1/2 cup fresh rosemary chopped
  • 1/2 cup dry white wine to taste
  • 2 cloves garlic minced
  • 1/2 white onion chopped
  • 1/2 cup vegan feta crumbled
  • 2 tbsp flat leaf parsley chopped
  • salt & pepper to taste

Instructions
 

  • On medium to high heat, melt 1 tbsp vegan butter on the pan. Add the gnocchi and cook for 10 minutes.
  • While gnocchi is cooking, in a separate pan on medium to low heat, melt 1 tbsp of the vegan butter. Add minced garlic and onions. Cook for a few minutes until fragrant. Add the sliced mushrooms along with the rosemary. Stir frequently. Add white wine over low heat then cook for another 5 minutes until mushrooms are evenly coated.
  • Once the gnocchi is cooked through and crispy on the sides, pour in the mushroom rosemary mixture into the same pan.
  • Add vegan feta to the pan along with salt and pepper. Taste as you go to adjust seasoning if needed.
  • Divid into 2 plates, top with parsley and more feta if needed. Ready to serve!
Keyword easydinners, glutenfree, glutenfreepasta, gnocchi, mushrooms, pasta, traderjoes, vegancheese