Late Sunday lunch/early dinner didn't disappoint. I had a rather unique mix of ingredients laying about that I wanted to try, so I threw them all together and wished for the best. It turned out to be one of the best quick meals I've ever made at home.
I got the pumpkin gnocchi at Target...made by Archer Farms.
Gnocchi mix:
gnocchi, cooked 2-3 minutes in boiling water & strained
sliced mushrooms (I used baby bellas)
chopped walnuts
chopped green onion
fresh rosemary
olive oil
Ginger Coconut Mushroom Sauce
sliced mushrooms
minced garlic, about 1 Tbsp
sliced green onion (less than one...I used about 3/4 of the green)
1 can coconut milk (I used low-fat and then had to add about 2 Tbsp of almond milk for it to thicken properly)
ground ginger to taste
1 tsp ground mustard
rosemary, about 1 full stalk
approx 2 tsp ground cinnamon
Start the sauce first while water's coming to boil for gnocchi and throw a few pieces of walnut in the oven to roast....don't forget them..it only take a couple of minutes.
Saute garlic, green onion, rosemary, and mushrooms in a little olive oil with a sprinkle of sea salt.
When soft, add 3/4 can of coconut milk and bring to slow boil...reduce temp to simmer.
Add ground ginger, cinnamon, and ground mustard...whisk to incorporate.
Allow sauce to simmer & thicken.
Remove gnocchi from boiling water, strain, and immediately toss into preheated pan with olive oil.
Add mushrooms, rosemary, green onion, and walnuts.
Continue tossing to sear gnocchi and keep moving to avoid gnocchi sticking until mushrooms are softened.
Plate gnocchi, top with sauce, add vegan mozz. shreds and roasted walnut pieces.
I served with jarred, preseasoned, all-vegan collard greens made by a local NC company: KW Collards in Charlotte... http://kwcollards.com/
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