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Creamy Mushroom & Broccoli Gnocchi (GF, V)

Got really busy at the end of 2023, so I'm dumping a few recipes that I made in November and December... ones I remembered to take photos of. First of three is this delish gnocchi.


Source: Sincerely Tori | Serves: 4 | Time: 45 min (longer if you make gnocchi from scratch)


Creamy Mushroom & Broccoli Gnocchi (GF, V)

Changes: made fresh sweet potato gnocchi; didn't roast garlic and replaced with garlic powder


Ingredients

1 pound uncooked gnocchi pasta (I used an old GF recipe)

1/2 cup vegetable broth (homemade to reduce sodium)

3 cups broccoli florets

3 cups portabello mushrooms sliced

1 tsp garlic powder

2 teaspoons lemon juice

1 cup raw cashews soaked

1 13.5 ounce can full-fat coconut milk

1/4 cup nutritional yeast

S&P, to taste


Instructions

Heat the vegetable broth in a large (deep) skillet over medium heat and add the broccoli. Cover and steam for 6-8 minutes until fork tender.


In a blender or food processor, combine the garlic powder, cashews, lemon juice, coconut milk, nutritional yeast, and roasted garlic. Pulse until smooth.


Now back to the skillet, add the sliced mushrooms and continue cooking for 2 to 3 more minutes. Pour the sauce mixture into the skillet and stir until smooth.


Meanwhile, boil gnocchi according to package instructions then drain (reserving a cup of the cooking water) then add the gnocchi and reserved cooking water to the sauce. I prepped gnocchi from scratch.


Simmer, stirring gently, until the sauce has thickened and everything is hot.


Season to taste with salt and pepper and serve hot.

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