By Mary McDougall
This tastes best right after it is made. It does not reheat well and the gnocchi become quite hard when it is served cold.
Prep Time: 30 min
Cook Time: 15 min
1 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.
2 Place a large pot of water on to boil.
3 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.
4 Add the gnocchi to the boiling water and simmer until gnocchi rises to the top. Drain and place in a bowl.
5 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 (recipe in Salads & Sides), 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.