Gnocchi is an Italian pasta made from potatoes. I love gnocchi, it’s so yummy, and there are some delicious freshly pre-made packages out there! Be sure to check, though, because some varieties do contain eggs. There are so many ways you can make it, too. In the spring, I love making it with fresh basil pesto and toasted pine nuts!
This savory mushroom and spinach version is simmered in a rich and creamy Cashew Béchamel! It is a perfect weeknight meal taking only 20 minutes and a handful of ingredients! Yup! Folks will think you spent all afternoon on it! I won’t tell if you won’t! 😉 I will be working on a simple, from-scratch sweet potato gnocchi in the next week, so stay tuned!Print
Spinach and Mushroom Gnocchi with Cashew Béchamel
- 8 oz pack of organic Crimini mushrooms
- 1 small onion, julienned
- 1 clove garlic, minced
- 6 oz spinach
- 1 package of fresh Italian Gnocchi
- 1 teaspoon each dried parsley, sage, thyme, and rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups hot water
- 1 cup raw unsalted cashews
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black ground pepper
- Add cashews to a sauce pan and boil for 10 minutes. Drain and set aside.
- While cashews are boiling, clean mushrooms and cut into 1/2 slices.
- Peel and slice onion in half widthwise, and then Julienne.
- Peel garlic clove, crush with the back of a knife and mince.
- Warm skillet over medium heat. When warm, add oil. When the oil has warmed to a shimmer, add onion and garlic. Sauté over medium heat until onions begin to soften, about 5 minutes. Add mushrooms. Sauté for 2-3 minutes. Add sage, parsley, thyme, and rosemary. Sauté until mushrooms have softened and onions are translucent. Add spinach and cook until spinach has wilted. Season with salt and pepper. Set aside.
- In a medium saucepan, add gnocchi to boiling water and cook until gnocchi begins to float, about 3-5 minutes.
- While the gnocchi is cooking, add cooked cashews to a blender with 1 1/4 cup water. Add garlic powder and salt. Blend until smooth.
- When gnocchi is done, drain water and add to onion/mushroom mixture, add cashew béchamel sauce. Simmer over medium heat until sauce begins to thicken. Taste for seasoning.
- Serve warm!
- Garnish with fresh parsley and vegan parmesan.