I shouldn't be surprised this turned out so delicious. I use cashew cream all the time for sauces, why not skip a step and use cashew butter?
Source: Crumbs & Caramel | Serves: 4 | Time: 20 min
Changes: I made my gnocchi from scratch, which adds time, but is pretty rewarding. I also replaced miso with aquafaba, and basil pesto with just basil paste.
1 lb gnocchi
1 tbsp olive oil
Seared Mushrooms and Cashew Butter Basil Sauce
16 oz #mushrooms, sliced
2 tbsp olive oil
6 cloves garlic, minced
1 cup white wine (or vegetable stock)
1 tbsp aquafaba
2 tbsp smooth roasted cashew butter
¼ cup basil paste
Prepare the gnocchi according to package directions. If the directions are only for boiling, you can eat as is, or you can then pan fry the boiled gnocchi. To do so, heat a large non-stick skillet and olive oil over medium heat. Once hot, use a slotted spoon to transfer the gnocchi from the pot, shaking off the water, to the skillet. Cook the gnocchi in a single layer, for about 2 or 3 minutes, shaking the pan occasionally to turn the gnocchi. Remove from heat.
Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms. Let them cook for about 3 minutes or until seared, then flip and let them cook another 3 minutes.
At this point, reduce the heat to medium so they don't burn. Stir them occasionally for another 3-5 minutes or until golden all over.
Stir in the garlic, cooking for 30 seconds.
Deglaze with the white wine (or vegetable stock), and whisk in the tahini, cashew butter and basil. Cook for another minute to cook off the alcohol and get the flavors to marry.
Spoon over the gnocchi, or toss together if you prefer.