I'm continually searching for simple vegetarian supper plans for occupied days and these veggie lover gnocchi are unquestionably a champ! I mean 15 minutes?! That is sooo quick!! What's more, they're the ideal solace nourishment! Delicious, velvety, and filling!
As usual, you can locate the full fixing rundown and itemized formula guidelines in a different, printable formula box toward the finish of this post.
I've constantly cherished rich gnocchi. So I totally needed to make a vegetarian variant without cream and other dairy items! What's more, the mushroom gnocchi without cream turned out so great!
I utilized a natively constructed veggie lover cream sauce made with cashews, almond milk, and nourishing yeast, which is likewise incredible with pasta.
- For the mushroom gnocchi:
- 1 17.6 oz package store-bought gnocchi make sure to choose a vegan brand!
- 2 cups broccoli florets
- 9 oz white button or cremini mushrooms, sliced
- chopped fresh parsley, to serve
- For the vegan cream sauce:
- 1/2 cup cashews (unsalted and not roasted)
- 2 large cloves of garlic
- 3 tablespoons nutritional yeast
- 2 teaspoons white or yellow miso paste
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1 teaspoon tapioca starch
- 1 cup unsweetened almond milk
- black pepper
Instructions
- Cook the gnocchi according to the instructions on the package together with the broccoli florets. Drain and set aside.
- In a large pot, heat some oil and sauté the mushrooms for about 2 minutes. Set aside.
- Now make the sauce. Add all ingredients in a high speed blender and process until smooth.
- Pour the sauce into the pot you used for the mushrooms and heat for about 2 minutes until it considerably thickens up.
- Add the gnocchi, the broccoli, and the mushrooms. Stir well and season with salt, pepper, and red pepper flakes. Enjoy!
Read more our recipe Spicy Southern Hot Corn #vegan #vegetarian #soup #breakfast #lunch
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