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Oil-Free Potato Gnocchi in Marsala Sauce with Roasted Asparagus
Oil-Free, savory, white wine sauce wrapped around pillows of potato dumplings

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Oil-Free Potato Gnocchi in Marsala Sauce with Roasted Asparagus

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Ingredients

1 box Potato Gnocchi I used De Secco Potato Gnocchi
8 ounces, sliced Button Mushrooms
1 large, diced White Onion
1, diced Shallot
2 cloves, minced Garlic
1/2 cup White Wine
3 cups (reserve 1) Organic Vegetable Broth
3 Tablespoons Wheat Flour Mixed in high speed blender with 1 reserved cup of vegetable broth
3 Tablespoons Soy Sauce
1 teaspoon Garlic Powder
2 tablespoons Dijon Mustard
1 teaspoon Onion Powder
Grilled Asparagus
1 bunch, washed; ends cut Asparagus
1 teaspoon Garlic Powder
1 teaspoon Garlic Salt

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Cuisine:

A light and thick savory sauce with potato dumplings; savory, yet completely guilt-free.

  • Medium

Ingredients

  • Grilled Asparagus

Directions

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Imagine delicate, soft potato pillows of pasta floating in a mushroom wine sauce. Then imagine enjoying this savory entree without oil and fat. The possibilities exist if only you believe and get a little creative in the kitchen. Making homemade gnocchi requires a lot of time. Fortunately, many stop-bought gnocchi companies make fat-free, oil-free potato gnocchi such as De Cecco Potato Gnocchi.

Potato gnocchi, or soft dough dumplings, made traditionally from semolina or wheat four, generally contain egg and milk products. Over time, gluten-free and vegan versions have evolved. If purchasing gnocchi, instead of making it homemade, be sure to check the ingredients list. The fewer the ingredients the better.

With limited food in the house after returning from vacation, I needed something quick, easy and satisfying. Oil-free sauce is easily created with very few ingredients. Onions and garlic are the base of the sauce. A small amount of white wine, organic vegetable broth, soy sauce and flour creates a thick and savory sauce.

The sauce requires the only preparation. The gnocchi only cooks for 3-5 minutes, so the effort is in the sauce. The trick to thickening sauce without flour clumps is blending the flour into the vegetable broth in a high speed blender. One simple step in a high speed blender saves a lot of grief later. The thickness of the sauce depends on the amount of flour as well as length of cooking time. Again, cooking slow and steady gets the best results.

Steps

1
Done

Saute Vegetables

Sauce onions, shallot and garlic until translucent.
Add sliced mushrooms.
Cook until fragrant.

2
Done

Vegetable broth/flour

In cup sized blender, combine 1 cup vegetable broth and 3 tablespoons flour.
Blend until smooth.

3
Done

Sauce

Add 2 cups vegetable broth to the mushroom, onion, and shallot mixture.
Add soy sauce, dijon mustard, onion and garlic powder.
Stir.
Add vegetable broth mixed with flour and bring to a boil.
When sauce starts to thicken, add gnocchi. Stir.
Cover and reduce heat to low.
Cook for 5 minutes.
Stir and remove from heat.

4
Done

Asparagus

Pre-heat oven to 400 degrees.
Line baking pan with a silicone mat and make a single layer of asparagus on the pan.
Sprinkle with garlic and onion powder.
Cook for 10 minutes until al dente.

5
Done

Serve with grilled asparagus and a sprig of thyme

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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