Creamy vegan mushroom gnocchi is a delicious and indulgent pasta dish that features soft potato gnocchi coated in a rich and velvety cashew sauce infused with garlic, mushrooms, and onions. It's a guilt-free and ethical option that's perfect for vegans and non-vegans alike.
Ingredients
For the Mushroom Sauce: 4 cups water 1 cup cashew nuts olive oil, for frying 1/2 leek, finely sliced 1 large onion, thinly sliced 4 garlic cloves, chopped 2-inch sprig of thyme 3-inch sprig of rosemary a bunch of fresh parsley, chopped
300 grams portobello mushrooms, sliced 1-2 tbsps nutritional yeast
salt, to taste black pepper, to taste For the Gnocchi: 500 grams whole potatoes, unpeeled* 125 grams gluten-free flour**
1-2 tbsps olive oil 1 cup rice milk salt, to taste black pepper, to taste *dry, starchy potatoes like yukon gold are the best for this recipe **I used a mix of potato, tapioca, and rice flour
Instructions
For the Mushroom Sauce: Blend the water and cashews together until completely smooth and resembling milk. Set aside.
Heat a large pan on medium. Pour in olive oil, add the leek, onion, garlic, and herbs and season with salt and pepper. Saute for 2 minutes and then turn down the heat. Add the mushrooms and cook for 8-15 minutes.
Pour in the cashew milk and stir in the savory yeast.
Taste and add more seasoning if needed.
Cook for 2 more minutes and turn off the heat. Let the sauce sit until the gnocchi is ready.
For the Gnocchi: Bring a large pot with water to the boil. Have it ready for cooking the gnocchi. Boil the potatoes, peel and run them through a ricer.
Add the flour and oil to the potatoes and season well. Gradually add the rice milk and slowly combine all the ingredients to turn them into a dough. Roll out the dough and cut into 2cm squares.
When the water starts to boil, season with salt and add the gnocchi. Cook for 2 mins once the gnocchi has risen to the surface.
Strain, transfer to the mushroom sauce and serve immediately.
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