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Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe)

Golden gnocchi in a fresh and creamy garlic mushroom and fresh herb sauce. Finished off with more fresh herbs. Suitable for vegetarians and vegans.

Creamy Garlic Mushroom & Herb Gnocchi

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe)

Gnocchi is a handy ingredient to have in your fridge.

Yes you can make your own, but if like me you haven't managed to get that recipe quite right yet (yes it was a disaster), then shop bought gnocchi is the next best thing.

I usually use gnocchi to make a filling bake, you may have seen my Tomato and Aubergine Gnocchi Bake (vegetarian) , my Tomato and Basil Gnocchi Bake (vegetarian) or my Tomato Gnocchi Bake with Cheesy Oat Crumble (vegan).

The two vegetarian gnocchi bakes can be easily adapted for a vegan diet, just use vegan mozzarella.

This time I decided to make gnocchi dish with a freshly made creamy garlic mushroom and herb sauce.

I make a simpler version of this sauce to pour over pasta, so I thought it would be great poured over gnocchi too and boy was I right.
Creamy Garlic Mushroom & Herb Gnocchi (vegan recipe)

Cooking mushrooms

I slowly cooked my chestnut mushrooms in olive oil and garlic until soft and juicy, then I added, stock, wine and some herbs and let the liquid cook down before adding dairy-free plain yoghurt and soya single cream. 

It's all well seasoned and utterly delicious. 

I used to make it with just the wine added before the cream, but adding a little bit of stock really improves the flavour.

I also season my mushrooms well with black pepper a they cook.  I do like a lot of black pepper.

frying gnocchi until golden

Cooking gnocchi

The packet instructions recommend that you cook the gnocchi in boiling water for 3 minutes

That is a good starting point, but I like to then drain them, pat them on a clean tea towel and then I fry them in a little olive oil until they are crisp and golden with some nice charring.

Why fry gnocchi?

Frying the gnocchi turns them into little golden parcels that are crisp on the outside and soft inside like little roast potatoes. 

Mmmmmm! I picked up that little tip from Nigella Lawson.

Creamy Garlic Mushroom & Fresh Herb Gnocchi (vegan recipe)

Adding Fresh Herbs

I added fresh parsley to this sauce and piled some chopped fresh parsley to the dish before serving it. 

I also like to add fresh basil to this dish, but I forgot to pick some up while I was shopping. The basil is really good in this sauce so do try it.

close up of Creamy Garlic Mushroom & Herb Gnocchi

When Should I Use Fresh Herbs?

This sauce is really fresh and creamy so fresh herbs work well and the fresh flavour shines through.

For a longer cooking sauce with perhaps a tomato base or a gravy base or a soup or stew you could add dried herbs and they would have time to infuse their flavour, whereas the flavour of fresh herbs would be overpowered unless you added them right at the end just before serving.

What to Try Next?

green edamame and pea falafel with a yoghurt, cucumber and mint dip

If you like this recipe, check out another recipe I created using fresh herbs.

Yield: 3
Creamy Garlic Mushroom & Herb Gnocchi (vegan recipe)

Creamy Garlic Mushroom & Herb Gnocchi

Golden gnocchi in a fresh and creamy garlic mushroom and fresh herb sauce. Finished off with more fresh herbs. Suitable for vegetarians and vegans.
prep time: 10 MINScook time: 15 MINStotal time: 25 mins


  • 2 tbsp olive oil
  • 500g gnocchi
  • 500g chestnut mushrooms, sliced
  • 2 cloves garlic, crushed
  • A handful of fresh flat leaf parsley, chopped
  • A slosh of white wine
  • 50g/1/4 cup vegetable stock (1/2 vegetable stock cube)
  • 3 tbsp plain yogurt (we used dairy-free)
  • 250ml/1 cup single cream (we used dairy-free)
  • A good grinding of salt and pepper


  1. Cook the gnocchi according to the packet instructions, drain and pat dry in a clean tea towel, then fry the gnocchi in a frying pan in one tablespoon of olive oil
    until crisp and golden.
  2. While the gnocchi is frying saute the mushrooms and garlic in a large frying pan with one tablespoon of olive oil until the mushrooms are tender, seasoning well with salt and pepper.  
  3. Add some of the herbs (reserve some for decoration), the wine and stock and continue cooking gently until most of the liquid is almost gone.
  4. Add the yogurt and cream and stir well, until the sauce is warmed through. Taste for seasoning and add more if it needs it.
  5. Mix the gnocchi through the sauce and serve topped with a sprinkle of herbs. Serve with a side salad and garlic bread. It might not seem like a big portion, but it’s very filling.
  6. Enjoy
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Created using The Recipes Generator


  1. YES! I love this simple recipe. Thank you. I"m on the look out for vegan dishes that are not too complicated and are nice and 'creamy'.

  2. I love making gnocchi at home! Looks absolutely delicious and so comforting! Such a great idea for dinner.

    1. You have obviously mastered it then Natalie. Do pass on any tips.

  3. Gnocchi is just possibly my most favourite food ever!!!
    And this dish looks amazing.
    I have everything to make it in the fridge...well no vegan yoghurt but I have a big pot of cream.

    1. Oh well you are all set then. That was lucky. Enjoy Claire :)

  4. I always have store bought gnocchi around as they are great for a simple quick meal. I do make my own but recipes for gnocchi always require a little playing around as potatoes always contain differing moisture levels, so you need to tweak.

    This sounds glorious, good luck with the gnocchi making endeavours :)

    1. They are handy to have and yes good tip about the moisture levels Brian.

  5. This looks like such a hearty meal! We love gnocchi and on a rainy day -- I'll make my own from scratch -- definitely saving this recipe for one of those days!

    1. Oh good for you, I am in awe Lisa. It's a skill I need to work on.

  6. I agree--as long as you have gnocchi in your pantry, an easy, delicious meal is never too far out of reach! I absolutely love the sound of this sauce, plus the beautiful brown spots you get on your pan-fried gnocchi. Perfection!

    1. Definietly Monica, although it's good in a bake too.

  7. I love gnocchi and can make it but it is still a bit of a faff so I tend to buy it premade more - and love it pan fried - never had a creamy sauce on it but I love the idea of creamy sauce and herbs. Am going to keep this in mind for a meal soon.

    1. I will be asking you for tips later Johanna. Do try the creamy sauce, it is good, although it's great with a tomato sauce.

  8. Amazing photos! This looks yummy, dear.

  9. I'm not a Vegatarian but my grandmother for over 35 years. That's why I have eaten a lot of vegan recipes from her. I love the way you add fresh herb to the dish, making it more flavoured! I will share this recipe with my grandmo and let her decides xD


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x