Heat 1 large tbs of vegan butter in a large nonstick skillet over medium heat.

Add diced mushroom; cook 2 minutes.


Toss to coat all mushrooms with the butter and then spread them into a single layer.

Add gnocchi (bag 250gr), stir them with the mushroom

then add half of the source to pan (add a bit of water if look to dense)

cook 3 minute or until they are creamy, stirring constantly.

Stir in salt and black pepper.

Sprinkle with Grate cheese.

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