The vegetarian recipe for Creamy Mushroom Gnocchi:

servings – 5


  • 750 g potatoes (boil till tender, peel and mash)
  • 2 cups wheat flour
  • 2 cans button mushrooms (dice)
  • 1 cup soya mince
  • 1 bell pepper (dice)
  • 200 g cherry tomatoes (cut in half)
  • 2 stalks parsley (chop)
  • 50 g cream cheese – suitable for vegetarians
  • 50 g cheddar cheese – suitable for vegetarians
  • 1 cup evaporated milk
  • 3 tbsp butter
  • 3 tbsp vegetable oil
  • 1 cup water


  • 1 pinch + 2 tsp salt
  • 2 tbsp nutritional yeast flakes
  • 1/2 tsp black pepper powder



  1. While the mashed potato is still hot, combine immediately with wheat flour and knead to form a smooth dough.
  2. Roll the dough into a log (1.5 cm diameter) and cut into 2 cm lengths.
  3. Place them in boiling water, cook over medium heat and gently stir till they float to the surface.
  4. Remove, put them in a pot of cold water and set aside.

Creamy Mushroom

  1. Place diced button mushrooms (1 can), cream cheese and water in a blender.
  2. Puree until smooth, transfer to a bowl and set aside.

Yummy Soya Mince

  1. Heat vegetable oil, sauté soya mince until golden brown, remove and place in a mixing bowl.
  2. Combine with nutritional yeast flakes, black pepper powder and salt (1 pinch) and set aside.

Final Steps

  1. Heat butter, add diced button mushrooms (1 can) and salt (2 tsp); stir fry for 1 minute.
  2. Add the prepared Gnocchi, Creamy Mushroom and evaporated milk; cook for 2 minutes.
  3. Add cherry tomatoes and bell pepper; cook for another minute.
  4. Dish out, set on serving plates and shred cheddar cheese over.
  5. Garnish with parsley and the prepared Yummy Soya Mince.
  6. Enjoy!