Vegan Sweet Basil Gnocchi with Mushroom Ragu

The vegan sweet basil gnocchi is a great twist on the classic gnocchi (which uses eggs) and is easy to make. Fresh pasta can be a great alternative to store-bought. Making pasta from scratch will not only satisfy your taste buds but also give you a sense of accomplishment!

This recipe is a delight! Roasting the vegan gnocchi in olive oil and adding fresh, finely chopped basil leaves provides a boost of flavor. Not only that, but the mushroom ragu is a great combination to serve with sweet basil gnocchi. Just remember not to overcrowd the pan when cooking the mushrooms, as the key to great flavor is to roast the mushrooms well.

The sweet basil gnocchi tastes even better when you use fresh, homegrown basil. If you don’t have any on hand right now, check out the Culinary Classics Window Garden Kit for next time!

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Serves: 2

Ingredients:

For the Gnocchi:

• 1/2 pound (250g) potatoes, boiled or baked
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For Sweet Basil Gnocchi:

• 1 tablespoon olive oil
• 1 handful fresh basil leaves

For the Mushroom Ragu:

• 3 tablespoons olive oil
• 1/2 pound (250g) mushrooms of your choice, sliced
• 3 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon fresh or dried thyme
• 1/2 cup wine
• 1/2 cup vegetable stock
• Salt to taste
• Pepper to taste

Directions:

To make Sweet Basil Gnocchi:

1. Grate the boiled potatoes. Sprinkle with salt and pepper and mix well. Add flour a little at a time and gently knead until it forms a dough.
2. Divide into four parts and roll each piece into a rope about 3/4 inch thick.
3. Cut into 1-inch pieces and roll each gnocchi against a fork. Transfer to a lightly floured tray.
4. Add gnocchi to salted boiling water. Once it floats to the surface, let it cook for an additional 1-2 minutes.
5. Transfer the gnocchi carefully with a slotted spoon to a plate.
6. Heat about one tablespoon of oil in a skillet on medium-high heat. Add the gnocchi and finely chopped basil leaves and toss until the gnocchi is slightly brown.

To make Mushroom Ragu:

7. Heat three tablespoons of oil in a skillet over medium-high heat.
8. Add mushrooms in a single layer and cook until browned and roasted.
9. Add shallots, garlic, and thyme, and cook until fragrant.
10. Add wine and simmer until it evaporates.
11. Add 1/2 cup vegetable stock and simmer for 5 minutes on high heat.
12. Season with salt and pepper to taste, and pour the ragu over the sweet basil gnocchi.
13. Garnish with fresh basil.

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