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Meat
Easy
6 Servings
Allergens 
30 Minutes
Diets
2 (16-ounce) packages Tuscanini Mini Gnocchi
1 tablespoon oil
2 shallots, peeled and chopped
1 pound brown mushrooms, sliced
4 cloves garlic, minced
1/2 teaspoon kosher salt
freshly ground pepper
1/2 teaspoon herbes de Provence
1/4 cup flour
1/4 cup dry red wine
1 cup chicken or vegetable stock
2 (5-ounce) bags roasted chestnuts, sliced
1/2 cup non-dairy milk (soy, oat, almond), plus more to thin if needed
Cook gnocchi according to package directions and set aside.
Heat pan over medium heat. Add oil and sauté shallots and mushrooms until nicely browned and water has evaporated. Add in garlic, salt, pepper and herbes de Provence. Cook until fragrant (about one minute).
Mix in flour and coat mushroom mixtures well. Add in wine, stock, and chestnuts. Cook for another five minutes, then add in the gnocchi.
Remove from heat and mix in milk substitute. As gnocchi cools, sauce will thicken, and you may have to add additional milk substitute.
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how can I freeze this so that I can make it in advance?
It is not recommended to freeze cooked gnocchi and mushrooms.
At the end I added a container of 9%cream (dairy instead of non dairy) and additional milk to thin it down. ***note be careful NOT to over salt the water used for cooking the gniocchi,