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

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

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

Method
 

  1. On medium to high heat, melt 1 tbsp vegan butter on the pan. Add the gnocchi and cook for 10 minutes.
  2. 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.
  3. Once the gnocchi is cooked through and crispy on the sides, pour in the mushroom rosemary mixture into the same pan.
  4. Add vegan feta to the pan along with salt and pepper. Taste as you go to adjust seasoning if needed.
  5. Divid into 2 plates, top with parsley and more feta if needed. Ready to serve!