Mouth-watering, rainbow goodness just got a fun new twist with this delicious, healthy, and quick Deconstructed Asian Veggie Dumplings dish.
- 8 oz. sliced mushrooms (of choice) *
- 1 red bell pepper, julienne slice
- 1 carrot, julienne slice
- 4 oz. sugar snap peas, halved
- 5 green onions, sliced
- 3 Tablespoons reduced sodium tamari *
- 3 Tablespoons organic maple syrup
- 2 Tablespoons low sodium vegetable broth *
- 1 Tablespoon water (or broth)
- 1 Tablespoon rice vinegar
- 1 Tablespoon minced ginger
- 1 Tablespoon minced garlic
- ¼ teaspoon red pepper flakes
- 1 Tablespoon cornstarch (or arrowroot powder)
- 12 to 14 oz. GF gnocchi
- Sliced green onions
- Red pepper flake
- Toasted sesame seeds
- Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the gnocchi. Stir occasionally to prevent sticking. Boil the gnocchi according to package direction, rinse with cold water to remove any excess starch, shake well, set aside.
- Place the Sauce Ingredients in a bowl, mix well, set aside.
- In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the sliced mushroom with a splash of water, sauté over medium-high heat for approximately 5 minutes to get the mushrooms to release their water.
- Then all the remaining Base Ingredients and sauté for 4 to 6 minutes, largely dependent upon how crisp/tender you like your veggies.
- Add the Sauce Mixture to the skillet, stir to incorporate and thicken the sauce, bring the mixture to a boil, then add the cooked gnocchi. Stir to coat the gnocchi with the sauce. Simmer for several minutes to allow the flavors to marry.
- Serve topped with sliced green onions and red pepper flakes.
*TIPS for Success:
- Veggies: You can pretty much use any fresh or frozen veggies you want in this dish. Our suggestion is that you cook it to the desired crispness/tenderness before adding the sauce.
- Gnocchi Amount: The gnocchi really “drinks up” the sauce, so less gnocchi (12 oz.) is suggested if you really enjoy a nice coating of sauce on the gnocchi.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Mushrooms: In multiple kitchen tests, we used cremini mushrooms, button mushrooms, and Baby Bella mushrooms, they all worked great!
*Storage: Refrigerate and use within 5 days.