Truffle Gnocchi with Cashew Sauce
Ingredients
- 1/2 cup cashews
- 2 tbsp olive oil
- 1/2 tsp chili flakes
- 1 small onion
- 1 clove garlic
- 1/2 lemon
- 1 heaping tbsp miso
- 2 tbsp Dijon mustard
- 3 tbsp nutritional yeast
- 3/4 cup non-dairy milk
- 1 cup hot pasta water
- 6 cups mixed wild mushrooms
- 2 tbsp truffle oil, divided, more to taste
- Sea salt and cracked pepper
- 1 small black truffle
- 1 bag pre-made gnocchi
Preparation
Measure 1/2 cup raw cashews and place in a bowl. Cover with water and let sit for a minimum of 3 hours.
Boil a large pot of water. Salt the water before adding the gnocchi. Cook until al dente and reserve a cup of pasta water before draining.
While the gnocchi is cooking, heat oil and chili flakes in a large pan. Add diced onion and cook until translucent. Add garlic and sauté for 30 more seconds. Scrape onions and garlic into a blender. Drain and rinse cashews and add to the blender with lemon juice, miso, Dijon mustard, nutritional yeast, salt, cracked pepper, and milk. Add 1/4 cup of hot pasta water and blend to combine. If the sauce is too thick, add a splash more pasta water.
Add a splash more oil to the pan and sauté the mushrooms. Avoid overcrowding the pan; cook in batches if necessary. Once mushrooms are browned, season with salt and pepper.
Add the cooked gnocchi to the pan with the mushrooms followed by the sauce. Toss to combine. Add a couple more splashes of pasta water to bring the sauce together. Add 1 tablespoon truffle oil and toss again. Taste for seasoning. Transfer to bowls, drizzle the remaining truffle oil on top, place thinly sliced truffle on top, and serve immediately.
