So, who doesn't love a good cream sauce? This sauce is dreamy and creamy, and your gnocchi will be swimming in it! With savory mushrooms, zesty basil, and touch of spinach for some color, you'll be in heaven. This recipe contains no nutritional yeast, although still resembles the creamy goodness of an Alfredo Sauce.
Of course, vegetables used in this recipe can be substituted. Red bell pepper or asparagus would also be great! I also think rosemary would be a great substitute for basil if you don't have any on hand. You have the option to really make it your own here. Anything goes well with a cream sauce, am I right?!
Creamy Mushroom & Basil Gnocchi
Prep Time 30 min. Cook Time 20 min. Serves 2-3.
· 18 ounces gnocchi
· 1 cup raw cashews
· ½ medium white onion, roughly chopped
· 1 ¼ cup water
· 8 ounces baby bella mushrooms, sliced
· 1 cup spinach, chopped
· 2-3 Tbspn olive oil
· 1 Tbsp lemon juice
· 3-4 tspn fresh chopped basil (or 1 ½ teaspoons dried)
· 1 tspn garlic powder
· 1 tspn salt
· Salt + Pepper to taste
· 1 tspn extra fresh basil for topping (optional)
1. Soak cashews in 1 cup of hot water for about 10 minutes. Do not drain when finished.
2. While cashews are soaking, heat olive oil in a large saucepan over medium heat. Add onions and ¼ cup water, or enough water to cover the bottom of the pan, to keep onions from sticking or burning. Cook for 5-7 minutes or until onions are soft and most of the water has evaporated from the pan.
3. In a blender, combine cashews with water, cooked onion (with any remaining water), lemon juice, garlic powder, and salt. Blend on high for 1-2 minutes until completely smooth and creamy. Add an extra ¼ cup water to thin out if necessary. Sauce should be smooth and thin. Set cream sauce aside.
4. Bring a pot of water to a boil and cook gnocchi according to package directions. Set aside when finished.
5. In the same large saucepan you used for onions, heat olive oil and sliced mushrooms over medium heat for about 5-6 minutes until mushrooms are cooked and fragrant.
6. Add chopped spinach and cook for another 1-2 minutes until wilted. Add a little S+P and combine.
7. Add the cooked gnocchi, cream sauce, and fresh basil into saucepan. Heat on low for about 2 minutes until everything is heated throughout.
8. Serve warm and garnish with fresh basil if desired. S+P to taste.
9. Enjoy!
NOTES:
* Leftovers will keep in the fridge for 3-4 days. Add a splash of water when reheating.
* Option to substitute vegetables for chopped asparagus or red bell pepper! Cook as you would with the mushrooms until all vegetables are tender.
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