Creamy Mushroom Gnocchi

It's All About That Sauce!

How To Make This Dish

This easy Italian-style vegan dish is good enough to make for company, so if you're not sure what to serve at your vegan dinner party, here's an idea! I used common white mushrooms, though baby portabellas would work just as well.

To make this creamy mushroom gnocchi is just so easy. You start by sautéing the mushrooms, onion, and garlic with some oil. Then, after the mushrooms have taken on some browning, you add the cashew sauce, which you've made by blending the cashews with some unsweetened plant-based milk, your other ingredients. Finish off by adding fresh potato gnocchi. Leave that to cook through, and then you are ready to serve. The sauce is just so tasty with a touch of garlic oil.

There's Types of Gnocchi?!

I used fresh potato gnocchi to make this dish. Since I've started using the fresh type, there is no going back for me. I find the texture much nicer than the dried cupboard section gnocchi, though any would work with this dish; in my opinion, if you can get it, fresh is always best.

Also, if you're feeling creative and have time to spare, you can also make your own potato gnocchi at home easily - find a recipe here.

Creamy Mushroom Gnocchi Recipe

Serves 2

Ingredients

• 250g fresh potato gnocchi
• 4 big mushrooms, sliced
• 2-4 cloves garlic
• 1 small red onion
• 1/2 cup cashews, soaked
• 1 tbsp flax oil or cooking oil of choice
• 1 cup unsweetened plant-based milk
• 1 cup water
• 2 tbsp nutritional yeast
• Pinch smoked salt
• Few drops of garlic oil for garnish
• Handful fresh chives

1. First, blend cashews with the plant-based milk to make cashew cream. 
   
2. Next, In a big frying pan add sliced mushrooms and flax oil, cook for 5 mins until starting to brown. 
   
3. Then add sliced onion and garlic, cook for a further 2-3 minutes. Add your potato gnocchi, stir well. Then, add your cashew cream, cup of water, a slight dash of truffle oil, and nutritional yeast. 
   
4. Cook for 7-10 minutes or until your gnocchi is hot and cooked through. Stir in chives, saving some for garnish.
   

Serve with pinch of smoked salt, couple more drops of garlic oil, and extra fresh chives.

Enjoy!

Recipe by Rose Wyles - The Vegan Nutritionist

For professional assistance with adopting a healthy and nutritious plant-based diet, go to www.thevegannutritionist.co.uk/nutritionconsulting