Browned Butter Springtime Gnocchi


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Browned Butter Springtime Gnocchi


  • 2 tbsp olive oil
  • 1 pinch chilli flakes
  • ½  white onion, finely diced
  • 1 clove of garlic, minced
  • 2 cups shiitake mushrooms, sliced
  • ½ cup sugar snap peas
  • 10 asparagus spears
  • 2 tbsp vegan butter
  • sea salt and pepper to taste
  • vegan parmesan
  • 1 package of (gluten-free) vegan gnocchi


  1. Bring pot of water to a boil. Add salt.
  2. Throw gnocchi in and boil as per directions.
  3. Heat pan over medium high heat and two tbsp olive oil. Add chilli flakes.
  4. Add in onion and sauté for a few min, add in garlic. Toss shiitake into pan season with salt and pepper. I like to add a tbsp of pasta water to keep things moving. Mushrooms suck up a ton of liquid. Add in sugar snaps and asparagus and toss to combine.
  5. Once veggies JUST start to soften add in butter. We don’t want the veggies to over cook.
  6. Drain gnocchi, add straight in to the pan and toss. Add in spinach season again and add parm. This should take you less than 10 minutes.
  7. Spoon into bowls and ENJOY!


Find more of Teri-Ann’s recipes on @terianncarty.



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