Mains Recipes

Cream Of Mushroom Gnocchi

Soft, pillowy gnocchi with a crunch are a perfect match for creamy mushrooms – and comfort food at its best. I’ve been making gnocchi with a mushroom sauce similar to this one for years now. Over time, I’ve shifted from using soy creamer to homemade cashew cream. I like the taste of cashews better and it’s cheaper, too, since you don’t need a whole lot of cashews to blend them up into a creamy base for the sauce.

While I think gnocchi are made for a meal like this, you can obviously serve this over whatever you like: pasta, rice, or potatoes. You can also change it up by using different kinds of mushrooms. Porcini mushrooms, shiitake or chanterelle mushrooms would be great, too.

©HappyChickpeas

This recipe is quick and easy. First, you brown the gnocchi in a pan (preferably cast iron). This adds a crunchy crust that makes the gnocchi taste much better than simply cooking them in water. Next, you sauté the mushrooms, onion, and garlic. After pureeing the soaked cashews in a high-speed blender, you add the cream to the pan and let it thicken for a minute or two – and that’s basically it!

Cream of Mushroom Gnocchi

serves 2

  • 1/3 cup cashews, soaked for at least two hours
  • 18 oz. gnocchi (500 g)
  • 2 tablespoons olive oil
  • 12 oz. cremini mushrooms (340 g)
  • 1 onion
  • 3 cloves garlic
  • 1/2 teaspoon paprika powder
  • 1 teaspoon thyme
  • 2 oz. sun-dried tomatoes (60 g)
  • 50 ml dry white wine
  • 1 teaspoon soy sauce
  • 1 cup vegetable broth
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • freshly ground pepper
  • 1/2 bunch fresh parsley

Directions

  • First, we soak the cashews. Add water and let sit for two + hours.
  • Pre-heat a cast-iron pan over medium heat. Add one tablespoon of the oil and the gnocchi. Fry them from all sides until they’re lightly browned and a bit crunchy, or for 5 – 10 minutes. Set aside and wipe out the pan.
Slightly browned gnocchi with a crunch ©HappyChickpeas
  • Thinly slice the mushrooms and add them to the pan along with the remaining tablespoon of oil when the pan is nice and hot. Sauté on medium heat for about 5 minutes before adding the finely diced onion. Sauté for about 5 minutes more before adding the minced garlic cloves.
Sautéing the mushrooms ©HappyChickpeas
  • Add thyme and paprika along with the thinly sliced sun-dried tomatoes. Toast the spices for about 30 seconds, stirring often. Deglaze the pan with the wine and add the soy sauce.
  • Drain the cashews. Add them to a high-speed blender along with the vegetable broth. Puree until smooth.
  • Add the cashew cream to the pan along with the chopped fresh parsley and the nutritional yeast. Heat the sauce until it thickens, for about 3-4 minutes.
  • Add the gnocchi back to the pan and mix well. If it’s too dry, add another 1/2 cup of vegetable broth. Enjoy!
©HappyChickpeas
©HappyChickpeas

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