One-Pan Vegan Gnocchi with Creamy Autumn Vegetables
A one-pan vegan dinner celebrating some of our favourite autumn veg: tender French beans, nutty sweetcorn and soft courgettes, all stirred into a wonderfully rich soya cream sauce with crispy pan-fried gnocchi.
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Total Time: 20 minutes
Servings: 2
Rating:
Total Time: 20 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 0.5 0.5 courgette
- 50 50 g French beans
- 0.5 0.5 sweetcorn cob
- 1 1 garlic cloves
- 0.5 0.5 Tbsp olive oil
- sea salt
- freshly ground pepper
- 200 200 g gnocchi
- 100 100 ml soya cream
- handful of basil (leaves only)
Method
- Trim the courgette, halve it lengthways and then slice it into half-moons around 1cm thick. Trim the woody ends off the French beans and chop the beans into chunks around 1-2cm long. Pull the silks and threads off the sweetcorn cob and slice a sliver off the base so it stands upright on your chopping board. Run your knife down the sides to slice off the kernels. Peel and finely chop the garlic.
- Put a deep frying pan or wok on a high heat. Add ½ tbsp olive oil and the gnocchi. Fry, stirring often, for 4 mins till the gnocchi has browned a little. Lift out of the pan and set aside on a plate.
- Drizzle in another ½ tbsp olive oil and add all the chopped veg to the pan, seasoning with salt and pepper. Fry, stirring often, for 5 mins till the veg are tender and a little browned.
- Stir in the garlic. Cook, stirring, for 1 min till the pan smells aromatic. Turn the heat down under the pan to low.
- Tip the gnocchi back into the pan. Pour in half the carton of soya cream. Gently simmer, stirring often, for 2 mins till the soya cream is warmed through. Tear in a handful of the basil leaves and stir to mix. Taste and add a pinch more salt and pepper if you think it needs it.
- Divide the creamy gnocchi and veg between 2 warm plates. Garnish with the remaining basil leaves to serve.
Looking for more easy vegan recipes that are light on washing up?
Here are our favourite one-pot vegan recipes.
