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Spinach and Mushroom Gnocchi with Cashew Béchamel

  • Author: Stephanie Bosch


  • 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


  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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