Vegan Gnocchi with Creamy Mushroom Sauce

Cooking Gluten-Free with Chef Cynthia Louise
S1:Ep526 mins
97%
3%
Vegan Gnocchi with Creamy Mushroom Sauce

Even though you have seen Gnocchi everywhere, this one is made for you, with your health in mind. The creamy mushroom sauce feels like it's filled with dairy, but don't worry, it isn't!

Serves: 4 - 6

Vegan Gnocchi with Creamy Mushroom Sauce
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Ingredients

(use organic where possible)

FOR THE MUSHROOM SAUCE

  • 4 cups water
  • 1 cup cashew nuts
  • Olive oil
  • ⅓ leek, finely sliced
  • 1 large onion, thinly sliced
  • 4 garlic cloves, chopped
  • Thyme
  • Rosemary
  • Handful fresh parsley, chopped
  • 4 cups portobello mushrooms, sliced
  • 2 tbsp nutritional yeast
  • Salt, to taste
  • Black pepper, to taste

FOR THE GNOCCHI

  • 2 large potatoes, whole, unpeeled*
  • 1 cup gluten-free flour**
  • Olive oil
  • 1 cup rice milk
  • Salt, to taste
  • Black pepper, to taste
  • *Dry, starchy potatoes like yukon gold are the best for this recipe
  • **A mix of potato, tapioca, and rice flour
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