Mushroom Gnocchi With Broccolli

These creamy mushroom gnocchi with broccoli make such an easy and delicious dinner! They’re vegan and ready in only 15 minutes!

Ingredients

For the mushroom gnocchi:

• 1 17.6 oz package store-bought gnocchi make sure to choose a vegan brand!
• 2 cups broccoli florets
• 9 oz white button or cremini mushrooms, sliced
• chopped fresh parsley, to serve

For the vegan cream sauce:

• 1/2 cup cashews (unsalted and not roasted)
• 2 large cloves of garlic
• 3 tablespoons nutritional yeast
• 2 teaspoons white or yellow miso paste
• 1/2 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 1 teaspoon tapioca starch
• 1 cup unsweetened almond milk
• black pepper

Instructions

1. Cook the gnocchi according to the instructions on the package together with the broccoli florets. Drain and set aside.
2. In a large pot, heat some oil and sauté the mushrooms for about 2 minutes. Set aside.
3. Now make the sauce. Add all ingredients in a high speed blender and process until smooth.
4. Pour the sauce into the pot you used for the mushrooms and heat for about 2 minutes until it considerably thickens up.
5. Add the gnocchi, the broccoli, and the mushrooms. Stir well and season with salt, pepper, and red pepper flakes. Enjoy!

Nutrition

Calories: 571kcal | Carbohydrates: 88g | Protein: 22g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 700mg | Potassium: 359mg | Fiber: 9g | Sugar: 5g | Vitamin A: 39% | Vitamin C: 73% | Calcium: 23% | Iron: 35%

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