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.
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
- 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
- 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.
- 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.
- 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!