BAKED ROSÉ GNOCCHI WITH CRISPY MUSHROOMS | Fraser Cooks
BAKED ROSÉ GNOCCHI WITH CRISPY MUSHROOMS
30 mins prepServes 2
The perfect comforting dinner with some fresh garden basil. Can’t go wrong! The sauce is the perfect mix of a lil cashew cream and canned tomatoes. Easy as!
1. Cook gnocchi for about a minute less than the package says
2. Crisp mushrooms in your Castiron on medium high with a splash of olive oil until crispy, about 10 minutes
3. Remove mushrooms and add in shallots and garlic
4. Crisp up about 3 mins and then add the can of tomatoes, smushing them down and cooking about 10 mins. Add cashew cream and stir. Add gnocchi and toss to coat
5. top with vegan cheese of choice and the crispy mushrooms
6. Bake at 350 for 15 mins or until bubbling slightly
7. Plate up with a topping of basil and enjoy!!!
