with caramelized mushroom and onion. Served with a red mustard steak sauce. Brunch or breakfast dish!

Serves 4-6

2 T. extra virgin olive oil

6 sm. yellow onions, peeled and cut from top to bottom in 4ths or 6ths, depending on size of onion

8 oz. pkg. whole fresh white mushrooms, cut from top to bottom in 4ths or 6ths, depending on size of mushroom


freshly ground black pepper

4-5 whole fresh peeled garlic cloves, finely chopped

16 oz. pkg. gnocchi pasta

2 T. extra virgin olive oil


freshly ground black pepper

onion powder

Red Mustard Steak Sauce

1/2 c. ketchup

2 T. prepared yellow mustard

1 t. A-1 Steak Sauce

salt to taste

In large skillet, over medium heat, melt olive oil. Add onion, mushroom, salt and pepper as desired, then saute, stirring often, till caramelized (browned and wilted).

Boil gnocchi in salted boiling water till all gnocchi rise to the top of the pot and are tender. This only takes 2-3 minutes. Drain immediately and rinse under cold water till no longer hot. Keep in colander, shaking now and then to dry the surfaces.

To fry the gnocchi:

Blot gnocchi with paper towels to remove all excess moisture.

In large cast iron skillet (that’s what works best), over medium heat,  melt 2 T. olive oil.

Add gnocchi being sure not to overlap them. Shake them around the pan to oil all bottoms evenly.

Add a little salt, a little freshly ground black pepper and sprinkle very lightly with onion powder.

Turn heat to medium-high and cook till thinly crusted on the bottom. Some surfaces will be slightly charred.

Turn them over using a pancake turner, shake the pan again to even them out, then cook till new surfaces are lightly crusted. You don’t need to brown all surfaces.

Test one of them by cutting in half and tasting. If it’s hot, slightly crusted on the outside and creamy on the inside, they’re done. If cooked too long, they’ll become rubbery. So this won’t take long. Reduce heat to low.

Make your sauce by combining the ketchup, mustard and steak sauce. Stir well and salt to taste. If you’d like a little sugar, add a teaspoon of brown or raw sugar. I wanted mine plain. Transfer to a small serving cup.

Add chopped garlic to the caramelized mushroom and onion. Stir well, then add the fried gnocchi to that pan. Stir well to distribute. Transfer to a platter. Place the cup of sauce on the platter with a spoon. Garnish if you like and serve.

Notes: I used Gia Russa vacuum-packed gnocchi. It’s animal-free and delicious.

This is a great brunch/breakfast dish to serve in place of the traditional fried potatoes.

If you don’t dry the cooked gnocchi it will stick to the pan. Sometimes I’ll cook the gnocchi the night before and refrigerate it. When you do that, be sure it’s already cooled down to room temperature and drained well, then drizzle with oil, shake to coat and refrigerate in covered container.

I keep the garlic raw for the added zing that contrasts nicely with the sweet muted flavors of the caramelized mushroom and onion.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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