Sunday Lunch
Sunday Gnocchi with King Oyster Mushrooms and Tomato Sauce
A complete vegan Sunday meal: egg-free potato gnocchi, seared king oyster mushrooms, slow tomato sauce.
Ingredients by component
Servings
4
Egg-free potato gnocchi
Seared king oyster mushrooms
Slow tomato sauce
Preparation and assembly
- Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
- Egg-free potato gnocchi: Bake unpeeled potatoes at 200°C for 55–65 minutes until tender. Peel while hot, rice and spread out for 10 minutes to release steam.
- Egg-free potato gnocchi: Add salt and 140 g flour. Bring together quickly without prolonged kneading. Use remaining flour to roll into 2 cm ropes and cut 2 cm gnocchi.
- Egg-free potato gnocchi: Cook one test gnoccho first. If it falls apart, work a little more flour into the dough. Cook in batches; give them one minute after they float.
- Seared king oyster mushrooms: Slice the mushroom stems into 3 cm medallions. Lightly crosshatch the flat faces; halve the caps.
- Seared king oyster mushrooms: Sear medallions in hot oil for 3–4 minutes per side. Add the caps for 3 minutes, then glaze with soy sauce and lemon for 30 seconds.
- Slow tomato sauce: Soften finely chopped onion in oil for 8 minutes. Add chopped garlic for 30 seconds.
- Slow tomato sauce: Add passata, oregano and salt. Simmer partially covered for 30 minutes, stirring occasionally and adding a little water if needed.
- Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Use a large enough pot so the water returns to a boil after adding pasta. Stir during the first minute to prevent sticking.
- Taste one piece a minute before the packet time: it should be cooked through but still have a little bite.
- Reserve some starchy pasta water before draining. Add it by the spoonful to loosen a thick sauce rather than adding lots of extra oil.
Tip
Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.