This is a delightful meal, full of flavor and filling. We enjoyed it with a mixed salad and a glass of vegan organic wine.

Lemony Gnocchi with Broccoli and Mushrooms

Serving Size: 4


  • 1 large onion, finely chopped
  • 2 tablespoons olive oil
  • 16 ounces broccoli, cut in spears and florets
  • 8 ounces mushrooms, cleaned and sliced
  • 16 ounces gnocchi

for the sauce:

  • 2 lemons, juiced
  • 1 heaping teaspoon vegetable bouillon powder
  • 2 tablespoons olive oil
  • salt and pepper to taste

for the garnish:

  • 2-3 ounces non-dairy cheese, shredded
  • lemon basil leaves as garnish

Lemony Gnocchi with Broccoli and Mushrooms


  1. Clean and prepare the broccoli, cutting into spears and rosettes.
    Place in a steamer and steam for 7 minutes or until al dente but soft.
  2. Prepare the sauce by mixing the lemon juice, vegetable bouillon powder and olive oil together.
  3. Grate the non-dairy cheese an put aside for later.
  4. Slice the mushrooms and onions.
  5. Add the mushrooms and sauté until soft.
  6. Add the onions and sauté until they are glassy.
  7. Remove from the pan and place in a bowl for later.
  8. Add another splash of oil to the frying pan and add the gnocchi.
  9. Fry the gnocchi, turning often, until the gnocchi are golden brown.
  10. Return the mushrooms and onions to the gnocchi and mix well.
  11. Pour the sauce over the gnocchi mixture.
  12. Divide the meal over 4 plates.
  13. Sprinkle the cheese over each plate.
  14. Garnish with a few baby basil leaves. We grow lemon basil, so that is what we used.