Potato Gnocchi with Mushrooms and Feta #vegetarian #dinner

Potato Gnocchi with Mushrooms and Feta #vegetarian #dinner

What an awesome and simple formula I am offering to you today! You are going to adore this! These awesome potato gnocchi joined with fragrant mushrooms and rich feta cheddar make an ideal vegan supper. Furthermore, on the off chance that you are lacking in time, it's OK! It takes around 30 minutes to cook this decency.

It takes some work to make gnocchi starting with no outside help, however I have uplifting news for you – locally acquired gnocchi taste great! I analyzed the fixings and inferred that it's the best approach when you are hoping to prepare snappy and heavenly supper. You can without much of a stretch discover gnocchi in your nearby grocery store in the refrigerated pasta area, by ravioli and new pasta.

I utilize the mix of shiitake and white catch mushrooms in this formula, however you are free to adhere to one kind. I would like to hear how you like these gnocchi and on the off chance that you had the option to discover great feta cheddar. We should begin cooking!

Also try our recipe Creamy White Wine Vegan Gnocchi

Potato Gnocchi with Mushrooms and Feta #vegetarian #dinner

These delightful One-Pot Potato Gnocchi with Mushrooms and Feta are so easy to make, so filling and so tasty. Made in under 30 minutes, this vegetarian dish is worth trying!


  • 1 lb potato gnocchi (homemade or store bought)
  • 1/2 lb shiitake mushrooms roughly chopped
  • 1/2 lb white button mushrooms roughly chopped
  • 2 tbsp butter
  • 2 garlic cloves minced
  • 1 tsp finely chopped fresh rosemary leaves
  • 2/3 cup white wine such as Chardonnay, Sauvignon Blanc, White Zinfandel.
  • 1/3 cup crumbled feta cheese
  • chopped parsley to garnish


  1. In a medium pot, bring water to boil. Add the gnocchi and cook according to the package instructions. Drain and set aside.
  2. While the gnocchi is cooking, melt the butter in a large non-stick skillet over medium high heat. Add the mushrooms and cook for about 5 minutes, letting them brown nicely. Add garlic and rosemary and cook for another minute.
  3. Add wine and cook for 3-4 minutes, until the wine is almost evaporated but there is still some liquid remaining. Add the gnocchi, stir everything gently and keep cooking for 5-7 minutes until the gnocchi brown slightly.
  4. Remove pan from the heat and sprinkle feta cheese on top. Garnish the dish with some fresh chopped parsley. Enjoy!

Read more our recipe : Carrot Cake Smoothie

For more detail : https://bit.ly/2K5CLoC

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