Yum, the taste and colors of Italy. We enjoyed this meal on a cold winters night, it really brought the warmth of Italy into the house. We enjoyed this meal with fresh green beans, steamed, and then with just olive oil, garlic and a bit of lemon juice. Freshly made biscuits, a lovely large mixed salad, and a delicious biologically grown wine from the French region “Vallee de Aude”. Altogether it made a warm and special ending to our chilly winter’s weekend.


  • 1 & 1/4 Lb. mushrooms
  • 1 pkg. gnocchi
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 Tbs. oil
  • 1 can tomato pieces
  • 2 Tbs. parsley, chopped
  • 1 Tbs. oregano
  • 2 Tbs. vegan Parmesan (optional)
  • salt and pepper to taste


  1. Clean and trim the mushrooms. Cut in half or quarter those that are large.
  2. Saute the onion and garlic in a large pan until they are soft and transparent.
  3. Add the mushrooms, salt and pepper and saute until they begin to soften.
  4. Add the tomatoes, parsley and oregano.
  5. Cook until the mushrooms are soft, then reduce the heat.
  6. Meanwhile bring a pot of salted water to boil. Cook the gnocchi as directed.
  7. Season to taste with additional herbs, salt and pepper, and if desired vegan parmesan cheese.
  8. Drain the gnocchi.
  9. Serve the sauce warm over the gnocchi.