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Creamy Mushroom Gnocchi

  • Swapping that plane ticket ✈️for some incredible global recipes…in my own kitchen!
  • This Creamy Mushroom Gnocchi is a simple yet SUPER FLAVORFUL dish thanks to Porcini Paradiso Italian Blend (a Mushroom Herb blend inspired by Italy).


  • 1 pack Gnocchi 17.6 oz
  • 1 tbsp Olive oil
  • 1/2 cup Diced yellow or white onion
  • 2 cloves Garlic, minced
  • 8 ounces Baby bella mushrooms (sliced)
  • 3/4 cup Vegetable broth
  • 1 cup Unsweetened non-dairy milk
  • 1 1/2 tsp Spice Tribe Porcini Paradiso blend
  • 1/4-1/2 tsp of salt (add to taste preference)
  • 1 tsp Cornstarch + 2 tbsp warm water - mixed in a small bowl
  • 2 sprigs Fresh thyme leaves
  • 1/4 cup Vegan parmesan cheese shreds

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  1. Heat olive oil in a large pan over medium heat. Add onion and garlic and cook until softened, about 3 minutes.
  2. Add in mushrooms and cook for a 5-6 minutes or until tender a releasing their juices
  3. Pour in your vegetable broth, non-dairy milk, and cornstarch slurry. Stir in your Porcini Paradiso blend, salt and fresh thyme leaves. Simmer for a 5-7 minutes or until the sauce has reduced by nearly 1/2.
  4. Cook your gnocchi to package instructions. Drain them in a colander but don’t rinse them (their starch will help the sauce stick to them).
  5. Add your gnocchi and vegan parm shreds. Gently stir over low heat until the parmesan has melted and the gnocchi are well incorporated.
  6. Serve warm with parm cheese garnish or fresh thyme leaves. Enjoy!


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