Mushroom gnocchi with broccoli

Ingredients

Mushroom gnocchi

• 1 17.6 oz package gnocchi
• 2 cups broccoli florets
• neutral oil
• 9 oz white button or cremini mushrooms, sliced
• (optional) chopped fresh parsley, for serving

Vegan cream sauce

• ½ cup unsalted raw cashews
• 2 large cloves of garlic
• 3 tablespoons nutritional yeast
• 2 teaspoons white or yellow miso paste
• ½ teaspoon salt
• ½ dijon mustard
• 1 teaspoon tapioca starch
• 1 cup almond milk
• black pepper
• (optional) red pepper flakes

Tools

• medium sized pot
• large sauce pan
• strainer
• blender

Directions

1. Cook gnocchi according to the instructions on the package with the broccoli florets. Drain and set aside.
2. In sauce pan heat, heat oil and sauté the mushrooms for about 2 minutes. Set aside after.
3. For the sauce, add all ingredients into a high speed blender and process until smooth.
4. Pour sauce into the sauce pan and cook over low heat for about 2 minutes until it thickens up.
5. Add the gnocchi, broccoli, and mushrooms. Stir well and season with salt, pepper, and red pepper flakes.

Footnotes

Source: Vegan Heaven