Prep: 30 minutes Cook: 15 minutes
This tastes best right after it is made. It does not reheat well and the gnocchi become quite hard when it is served cold.
- 1/4 ounces dried porcini mushrooms
- 1 cup boiling water
- 1 cup fresh shiitake mushrooms, stemmed and sliced
- 1 cup fresh cremini mushrooms, stemmed and sliced
- 2 tbsp vegetable broth
- 1/2 red onion, thinly sliced
- 1/2 pound asparagus, sliced into 2 inch pieces
- 1 pound gnocchi preferably whole wheat
- 1 cup frozen peas, thawed
- 1/8 cup Parmesan Cheese Substitute (recipe in Miscellaneous)
Combine the dried porcinis and the boiling water in a small bowl. Let rest for 30 minutes while preparing the other ingredients. Strain, reserving the liquid, then finely chop the porcinis and set aside.
Place a large pot of water on to boil.
Place the fresh mushrooms in a large non-stick saute pan with 1 tablespoon of the broth. Cook and stir until mushrooms are slightly softened and beginning to brown. Remove from pan and set aside.
Add the gnocchi to the boiling water and simmer until gnocchi rises to the top. Drain and place in a bowl.
Meanwhile, add the remaining broth to the saute pan along with the onions and the asparagus. Cook and stir until onions have softened, about 3-4 minutes. Add peas, chopped porcinis, and the cooked mushrooms. Cook and stir for about 1 minute to heat through. Add the cooked gnocchi, the Parmesan Cheese Substitute, and about 1/3 cup of the porcini soaking liquid. Mix well, heat through, and serve.
Hints: Serve with extra Parmesan Cheese Substitute on the top, if desired. May also be topped with some Sriracha hot sauce if you'd like more heat. For a bit richer dish, top with about 1/4 cup of toasted sliced almonds. There are several varieties of Vegan Parmesan Cheese substitutes available in many markets.