Vegan Creamy Mushroom Gnocchi
Ingredients
Gnocchi and sauce
- 1 tablespoon olive oil
- 1 white onion, finely chopped
- 3 cups mushrooms, sliced (button or cremini work well)
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 can (400 ml) coconut milk (full-fat for extra creaminess)
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- 500g gnocchi (store-bought vegan gnocchi or homemade)
Basil pesto
- 1 cup fresh basil leaves
- 1/4 cup nutritional yeast
- 1 clove garlic
- 1/4 cup olive oil
- 1/4 cup cashews (soaked in hot water for 10 minutes and drained)
- Salt, to taste
Toasted breadcrumbs
- 1/4 cup breadcrumbs (use gluten-free if needed)
- 1 teaspoon olive oil
Preparation
Heat olive oil in a large skillet over medium heat. Sauté onion until soft, about 3 to 4 minutes. Add mushrooms and cook until golden, 5 to 7 minutes. Add garlic and thyme, and cook for 1 minute more.
Stir in coconut milk and mustard. Season with salt and pepper. Let it simmer to thicken.
Cook gnocchi according to package instructions. Drain and add to the skillet with the sauce, tossing to coat.
Blend basil, nutritional yeast, garlic, olive oil, and soaked cashews in a food processor or mortar and pestle until smooth. Add salt to taste.
In a small skillet, heat olive oil, add breadcrumbs, and toast until crispy.
Serve gnocchi topped with pesto and breadcrumbs. Enjoy!
