Type: Main Dish Serves: 2

Time to Prepare: 20 minutes

½ cup of hot water

¼ cup of dried wild mushrooms

1 clove of garlic, minced

2 tbsp. of sliced basil

1 tsp. of olive oil

3 cups of gnocchi

¼ tsp. of pepper

1/8 tsp. of salt

Place the mushrooms in a small mixing bowl.

Heat the water until it’s steaming.

Pour the water over the mushrooms, allowing them to sit for about 10 minutes.

Mince the garlic.

Slice the basil.

Over a medium heat, sauté the mushrooms and garlic in the oil for about 3 minutes and set them

aside.

Fill a medium-sized pot with water.

Bring the water to a boil.

Boil the gnocchi in the water until they float.

Immediately remove the gnocchi.

Mix the gnocchi with the mushrooms, garlic, basil, salt, and pepper, and serve.

Instead of sautéing the garlic, add two cloves of minced garlic to the steaming water that is poured

over the mushrooms. This will infuse the mushrooms with the garlic flavor. Do not sauté the

mushrooms.

Raw gnocchi can be made by mixing two cups of almond flour and a pinch of salt with just enough

water to form a thick dough. Form the dough into small balls and chill them for at least thirty

minutes. Use chopped, fresh oyster mushrooms with a pinch of salt.

Pot

Colander

Knife

Cutting Board

Measuring Cup

Measuring Spoon

Small Mixing Bowl for the mushrooms

Serve this on a small white plate. The starkness of the plate gives

the dish a classy look and also emphasizes the colors of the basil

and mushrooms. I use a small plate because gnocchi is rather filling,

but if you use a large plate, the portion looks too small.

It is important to get the mushrooms and garlic sautéed before doing the gnocchi because the

gnocchi will cool down rapidly and you don’t want that to happen while you’re finishing up the other

ingredients.

Serve this with a side of mashed roasted garlic, olive oil, and rosemary and a slice of fresh bread.

You can make your own gnocchi or purchase vegan gnocchi at Sprouts and some conventional

markets. I typically use a dried mushroom mix, which is available at most markets. However, you’ll

get a better selection at a gourmet market. Approximate cost per serving is $4.00.

Hot water is used to rehydrate the mushrooms because it works far quicker than room temperature

water. I use dried mushrooms instead of fresh mushrooms because they have a heartier texture and

their flavor has been intensified from the drying process. Gnocchi is boiled only until it floats

because over-boiling the gnocchi causes them to become mushy and sticky.

Gnocchi, mushrooms, and basil. It’s way too hard for that not to be good!

Calories 882.0 (441.0)

Calories from Fat 24.4 (12.2)

Fat 2.7g (1.4g)

Total Carbohydrates 196.3g (98.2g)

Dietary Fiber 6.5g (3.3g)

Sugars 4.5g (2.3g)

Protein 18.1g (9.1g)

Salt 2584mg (1292mg)

Vitamin A 16% (8%)

Vitamin B6 10% (5%)

Vitamin C 1% (0.5%)

Calcium 0% (0%)

Iron 18% (9%)

Thiamin 4% (2%)

Riboflavin 16% (8%)

Niacin 15% (7.5%)

Folate 6% (3%)

Phosphorous 6% (3%)

Potassium 9% (4.5%)

Zinc 11% (5.5%)

Magnesium 7% (3.5%)

Copper 56% (28%)

Porcini mushrooms are often part of a dried mushroom mix and are a famous Tuscan treat.