Soft pillows of potato gnocchi stirred in a creamy tomato mushroom sauce with chunks of fried vegan sausage. It’s the comfort food of dreams and is rich, filling and wholesome. 

The sauce is made up of sauteed onion, garlic and mushroom – I could eat that alone and is the base to a lot of my favourite recipes!

Then comes vegan cream, tomato puree and some herbs and some spice. I used shop bought gnocchi for speed, you’ll find that the fresh ones have egg in but usually the ones in the dried pasta aisle are vegan. Just make sure you double check the ingredients!

If I don’t make a creamy pasta sauce my go to is a spicy arrabbiata like this one. It’s full of cherry tomatoes, sun dried tomatoes and chili and would be delicious with gnocchi too!

I know it’s also really easy to make your own gnocchi but when I’m busy and want a quick meal it’s my go to. If you want to make your own, my friend Eva has a great vegan gnocchi recipe! Which is on my list to make, along with 100 of her other recipes!

With the lead up to Christmas I have been all about quick and easy dinner recipes. And that usually involves some kind of pasta!

So if you’re short on time and need a quick but delicious vegan dinner – this is it!

For more mushroom recipes you may enjoy these!

Creamy Mushroom Stroganoff

Mushroom and Tofu Tikka Masala

Crispy Breaded Mushrooms

As always if you make this vegan mushroom sausage gnocchi be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!

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Creamy Mushroom and Sausage Gnocchi

Yield: 3-4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Soft pillows of gnocchi in a creamy tomato sauce with mushrooms and chunks of crispy vegan sausage. Ready in half an hour and perfect for a quick weeknight meal!

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Ingredients

• 6 vegan sausages
• 1 red onion
• 4 garlic cloves
• 150g chestnut mushrooms
• 250ml vegan cream
• 3 tbsp tomato puree
• 3 tbsp nutritional yeast
• 1 tbsp dried herbs
• 500g gnocchi
• Vegan parmesan

Instructions

If you are using frozen sausages, cook according to packet instructions.

Finely dice the onion and fry in some vegetable oil on medium heat. After a few minutes, add crushed garlic cloves and thinly sliced mushrooms.

Stir and leave to saute until the mushrooms have sweated and are starting to brown.

Turn down the heat and add the cream, tomato puree, herbs, nutritional yeast and salt and pepper. Stir and leave to heat whilst you prepare the sausage.

Cut the sausages into slices, about 6 per sausage. Place in a separate saucepan with some oil and fry on medium-high heat. Make sure to stir them so they don't burn.

Cook the gnocchi according to packet instructions, they are ready when they float to the top and will only take a couple of minutes. Drain and add to the creamy tomato sauce, stirring so all the pieces are coated.

When the sausage is crispy and browned on both sides add to the gnocchi or serve on top.

Serve and top with some vegan parmesan.

Notes

I use Oatly single cream.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Engevita Vitamin B12 Yeast Flakes 125 g (Pack of 6)
• 
  (6 Pack) - Oatly - Oatly Cream | 250ml | 6 Pack Bundle
• 
  De Cecco Gnocchi Di Patate 500 g (Pack of 4)

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 33gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 102mgSodium: 332mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 13g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale