Step 1

Prepare the gnocchi dough according to this recipe.

Step 2

Heat some oil or vegan butter in a pan. Add the mushrooms and sauté for about 4-5 minutes until golden brown. Next, add the onions and cook for further 2 minutes, then add the garlic and cook for another minute, stirring occasionally. Lastly, add the soy sauce and stir to combine.

Step 3

Transfer everything to a food processor and blender. Add parsley, a little salt, and pepper, and blend until smooth or leave a little texture. (Alternatively, use a stick blender). Taste and adjust seasonings as needed, then fill it into a piping bag (or simply use a spoon to stuff the dumplings).

Step 4

With wet hands, take a portion of dough, depending on the desired size. Shape it into a ball and press a mold into the middle with your thumb. Add about 2 teaspoons of the filling into the mold and seal the potato dumpling as shown on the step-by-step photos above or in the recipe video.

Step 5

Continue this process with the remaining dough and filling.

Step 6

Once all dumplings are prepared, bring a large pot of salted water to a boil. Reduce the heat to a simmer and carefully drop in the dumplings. Simmer for about 4-6 minutes, or until they float to the surface.

Step 7

Remove them with a slotted spoon or skimmer onto a wire rack and allow them to drain. (Now you can serve them immediately with vegan meatballs and mushroom sauce or other dishes you like or continue with the next step and fry them until crispy).

Step 8

Heat some oil or vegan butter in a large pan and fry the dumplings until they’re golden-brown and crispy on each side.

Step 9

Serve your crispy stuffed dumplings with garlic mushrooms, spinach, vegan parmesan, and fresh parsley, or just as they are! Enjoy!