Truffle Gnocchi
Creamy vegan truffle gnocchi with crispy oyster mushrooms—easy, indulgent, and packed with rich umami flavor. Perfect for a restaurant-quality meal at home!
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.