Creamy vegan truffle gnocchi with crispy oyster mushrooms—easy, indulgent, and packed with rich umami flavor. Perfect for a restaurant-quality meal at home!
I first tried this incredible vegan truffle gnocchi at a restaurant about an hour away from my house, and it was love at first bite. The rich, creamy truffle sauce, pillowy gnocchi, and crispy oyster mushrooms made it an unforgettable dish. Since driving that far every time a craving hit wasn’t practical, I decided to recreate it at home—and I have to say, this version is just as indulgent and delicious!
Why You’ll Love This Truffle Gnocchi Recipe
- Rich & Indulgent – Creamy truffle-infused sauce paired with soft, pillowy gnocchi for a luxurious bite.
- Easy to Make – Simple ingredients and step-by-step instructions make this a doable dish for any home cook.
- Crispy Oyster Mushrooms – Adds a delicious umami-packed crunch that takes the dish to the next level.
- Restaurant-Quality at Home – No need to drive an hour—enjoy this gourmet meal anytime you want!
- Completely Vegan – Dairy-free, egg-free, and packed with flavor without any animal products.
Vegan Truffle Gnocchi with Oyster Mushrooms
Ingredients:
the Gnocchi:
- 2 medium russet potatoes (about 1 lb)
- 1 cup all-purpose flour (or more as needed)
- ¼ cup almond flour (for extra tenderness)
- ½ tsp salt
- 1 tbsp olive oil or vegan butter
the Truffle Sauce:
- 2 tbsp vegan butter or olive oil
- 1 cup unsweetened oat or cashew cream (or full-fat coconut milk for richness)
- 1 tbsp truffle oil
- 2 tbsp nutritional yeast
- 1 tsp lemon juice
- Salt & black pepper to taste
the Mushrooms:
- 1½ cups oyster mushrooms, torn into pieces
- 1 tbsp olive oil
- ½ tsp garlic powder
- Salt & pepper to taste
For Garnish:
- Vegan parmesan (store-bought or homemade with cashews + nutritional yeast)
- Extra drizzle of truffle oil
Instructions:
1. Make the Gnocchi:
- Boil the potatoes whole with the skin on until fork-tender (about 20-25 minutes). Let them cool slightly, then peel.
- Mash the potatoes until smooth (use a potato ricer for the best texture).
- Add salt, olive oil, and almond flour. Gradually mix in the all-purpose flour, kneading gently until a soft dough forms. Avoid over-kneading.
- Divide the dough into 4 pieces. Roll each piece into a long rope (about ¾-inch thick), then cut into bite-sized gnocchi.
- Bring a large pot of salted water to a boil. Drop in the gnocchi, cooking until they float (about 2 minutes). Remove with a slotted spoon and set aside.
2. Prepare the Mushrooms:
- Heat olive oil in a skillet over medium-high heat.
- Add the oyster mushrooms, garlic powder, salt, and pepper. Sauté until golden and crispy (about 5-7 minutes). Set aside.
3. Make the Truffle Sauce:
- In the same skillet, melt the vegan butter over medium heat.
- Add the oat cream, nutritional yeast, lemon juice, salt, and pepper. Stir and let it simmer for 2-3 minutes.
- Remove from heat and stir in the truffle oil.
4. Assemble & Serve:
- Add the boiled gnocchi to the skillet with the truffle sauce and toss to coat.
- Serve the gnocchi in bowls, topped with crispy oyster mushrooms.
- Sprinkle with vegan parmesan and finish with an extra drizzle of truffle oil.
Recipe Tips
Use a Potato Ricer – For the smoothest, lightest gnocchi, mash your potatoes with a ricer to avoid lumps.
Don’t Overwork the Dough – Knead just until combined; too much handling makes gnocchi dense and chewy.
Crisp the Mushrooms Well – Let them sit in the pan without stirring too much for that perfect golden-brown crisp.
Add Truffle Oil Last – Truffle oil loses its aroma when heated, so stir it in at the end for maximum flavor.
Taste & Adjust – Every truffle oil varies in intensity, so start with a little and add more to taste.
Truffle Gnocchi
Ingredients
For the Gnocchi:
- 2 medium russet potatoes (about 1 lb)
- 1 cup all-purpose flour (or more as needed)
- ¼ cup almond flour (for extra tenderness)
- ½ tsp salt
- 1 tbsp olive oil or vegan butter
For the Truffle Sauce:
- 2 tbsp vegan butter or olive oil
- 1 cup unsweetened oat or cashew cream
- 1 tbsp truffle oil
- 2 tbsp nutritional yeast
- 1 tsp lemon juice
- Salt & black pepper to taste
For the Mushrooms:
- 1 ½ cups oyster mushrooms torn into pieces
- 1 tbsp olive oil
- ½ tsp garlic powder
- Salt & pepper to taste
For Garnish:
- Vegan parmesan
- Extra drizzle of truffle oil
Instructions
Make the Gnocchi:
- Boil the potatoes whole with the skin on until fork-tender (about 20-25 minutes). Let them cool slightly, then peel.
- Mash the potatoes until smooth (use a potato ricer for the best texture).
- Add salt, olive oil, and almond flour. Gradually mix in the all-purpose flour, kneading gently until a soft dough forms. Avoid over-kneading.
- Divide the dough into 4 pieces. Roll each piece into a long rope (about ¾-inch thick), then cut into bite-sized gnocchi.
- Bring a large pot of salted water to a boil. Drop in the gnocchi, cooking until they float (about 2 minutes). Remove with a slotted spoon and set aside.
Prepare the Mushrooms:
- Heat olive oil in a skillet over medium-high heat.
- Add the oyster mushrooms, garlic powder, salt, and pepper. Sauté until golden and crispy (about 5-7 minutes). Set aside.
Make the Truffle Sauce:
- In the same skillet, melt the vegan butter over medium heat.
- Add the oat cream, nutritional yeast, lemon juice, salt, and pepper. Stir and let it simmer for 2-3 minutes.
- Remove from heat and stir in the truffle oil.
Assemble & Serve:
- Add the boiled gnocchi to the skillet with the truffle sauce and toss to coat.
- Serve the gnocchi in bowls, topped with crispy oyster mushrooms.
- Sprinkle with vegan parmesan and finish with an extra drizzle of truffle oil.
Now you can enjoy this rich and creamy vegan truffle gnocchi anytime—no long drive required! With its luxurious sauce, crispy mushrooms, and homemade gnocchi, this dish is pure comfort food with a gourmet twist. Give it a try, and let me know how it turns out!