Spinach and Mushroom Gnocchi with Cashew Béchamel

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!

Spinach and Mushroom Gnocchi with Cashew Béchamel

• Author: Stephanie Bosch

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Add cashews to a sauce pan and boil for 10 minutes. Drain and set aside. 
2. While cashews are boiling, clean mushrooms and cut into 1/2 slices.
3. Peel and slice onion in half widthwise, and then Julienne. 
4. Peel garlic clove, crush with the back of a knife and mince.
5. 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. 
6. In a medium saucepan, add gnocchi to boiling water and cook until gnocchi begins to float, about 3-5 minutes. 
7. 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. 
8. 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.  
9. Serve warm!  
10. Garnish with fresh parsley and vegan parmesan. 

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