| Easy | Vegan
Gnocchi with Smoked Gouda Cream Sauce and Crisped Oyster Mushrooms
INGREDIENTS
Smoked Gouda Cream Sauce:
- 2 packs Follow Your Heart Dairy-Free Smoked Gouda Slices
- 1-2 cups unsweetened plant milk (depending how thick you want it)
- 1 tbsp Dijon mustard
- 1 ½ tsp rice vinegar
- 1 tsp garlic powder
- 1 tsp dried tarragon
- ½ tsp crushed red pepper
- salt and black pepper to taste
Crisped Oyster Mushrooms:
- 3 clusters oyster mushrooms, sliced
- 2 tbsp grapeseed oil
- salt and black pepper to taste
Remaining Ingredients:
- vegan friendly potato gnocchi (1 package)
- fresh tarragon
- crushed walnuts
- extra crushed red pepper
INSTRUCTIONS
- For your smoked gouda cream sauce sauce, cube up your cheese and add all ingredients to a sauce pot over medium heat (starting with less milk and adding as you go).
- Keep stirring the smoked gouda cream sauce every 30 seconds to prevent burning until all of the cheese is melted, about 15 minutes.
- For the mushrooms, get a cast iron skillet preheated over medium high heat. Add in your oil, sliced mushrooms, salt, and black pepper.
- Spread them out evenly & allow to cook for 4-5 minutes per side until golden brown and crisp. Keep an eye on them so they don’t burn.
- Cook your gnocchi according to package instructions, then drain. Add them back into your pot and add in your smoked gouda cream sauce (as much as you see fit!).
- Plate up your sauced gnocchi, and then top with some of the crisped mushrooms, crushed walnuts, crushed red pepper, and fresh tarragon leaves.
- Serve and enjoy!
Gnocchi with Smoked Gouda Cream Sauce and Crisped Oyster Mushrooms
| Easy | Vegan
