Gnocchi With Creamy Mushroom Sauce


I’ve heard much talk of gnocchi on the Food Network of late, but had yet to try it. These billowy little potato dumplings won a place in my heart after just one bite. With this allergy-friendly adaptation, they can win a place in yours, too.

You Will Need:

  • About 2lbs russet potatoes
  • 1/4 cup egg substitute (I used Ener-G Foods)
  • 1 cup of all purpose flour
  • salt to taste- about 2tsp


  1. Preheat oven to 450 degrees. Wrap potatoes in foil paper and bake for about 45 minutes, or until a fork pierces the potatoes easily. 
  2. Remove potatoes from oven. Peel the potatoes as soon as possible- use caution! They’re hot!
  3. Mash the potatoes. They don’t have to be light and fluffy- just be sure to remove all lumps.
  4. Allow to cool for 15-20 minutes. After potatoes have cooled, stir in egg replacement, salt, and 3/4 cup flour.
  5. Dough should be soft but slightly sticky. If dough sticks to your fingers when you touch it, add remaining 1/4 cup flour.
  6. Separate the dough into eight equal portions. Gently roll each portion of the dough into a long log. The log should be roughly the thickness of your thumb, or just slightly thicker.
  7. Use a sharp knife to cut the log every 3/4 inches. Repeat steps 6 and 7 for the remaining portions of dough.
  8. Bring a pot of salted water to a boil. Cook gnocchi by dropping them into the boiling water by batches, roughly 20 at a time. The gnocchi are finished cooking when they float to the top of the water. Scoop out with a slotted spoon and repeat until all gnocchi are cooked.
  9. Toss lightly with sauce- be gentle!

For Sauce:

You Will Need:

  • 3 tbsp dairy free soy free margarine
  • 2 cups sliced mushrooms
  • 2 tsp salt
  • 1 tsp pepper
  • chopped fresh chives
  • 1/2 cup coconut milk
  • 1 cup vegetable broth
  • 1 tbsp corn starch


  1. Heat margarine in a large skillet until melted. Add mushrooms and, if desired, garlic. 
  2. Saute mushrooms for 5-7 minutes or until tender and cooked through.
  3. Add salt and pepper, and stir in coconut milk.
  4. Stir cornstarch in with vegetable broth until smooth, then add to mushrooms.
  5. Simmer for approximately 5 minutes until sauce is thickened. Toss lightly with gnocchi and serve hot.

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