Vegetarian Sausage and Mushroom Gnocchi

Prep 15 mins
Cook 30 mins
Serves 4

This creamy, cheesy goodness can be whipped up in one pan with minimal prep. A delicious combination of Vegetarian Sausages, mushrooms, gnocchi and a creamy sauce. Do yourself a favour and cook up a big batch, pop the leftovers in the fridge and enjoy this for numerous nights of the week (thank us later!).

Vegetarian Cumberland Sausages Find out more


200g Cauldron Vegetarian Cumberland Sausages, sliced
250g gnocchi
200g mushrooms, sliced
2 cloves garlic, minced
1 tablespoon olive oil
1 small onion, finely chopped
300ml vegetable stock
200ml double cream
50g grated vegetarian hard cheese
1 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley, chopped, for garnish


  1. Cook the gnocchi according to the package instructions. Drain and set aside.
  2. In a large frying pan, heat the olive oil over medium heat.
  3. Add the sliced Cauldron Vegetarian Sausages and cook until they are lightly browned and heated through. Remove from the pan and set aside. In the same frying pan, add a bit more olive oil if needed.
  4. Add the minced garlic and chopped onion. Sauté until the onion becomes translucent, about 2 minutes.
  5. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
  6. Pour in the vegetable stock and double cream. Stir in the dried thyme, salt, and black pepper.
  7. Let the sauce simmer for a few minutes until it thickens slightly.
  8. Return the cooked Cauldron Vegetarian Sausages to the frying pan and add the cooked gnocchi. Stir everything together until well combined and heated through.
  9. Sprinkle the grated cheese over the gnocchi mixture. Continue to cook, stirring, until the cheese has melted and the sauce is creamy.
  10. Garnish your Creamy Sausage and Mushroom Gnocchi with chopped fresh parsley.