Simple, creamy and delicious, this gnocchi makes an indulgent dinner that everyone will love. The secret to the sauce is a powerful blender to ensure you get the smooth, creamy texture - if your blender isn’t quite as powerful just make sure to soak the cashews for a longer time. We love to mix through some spinach to add a hint of freshness but it would also taste delicious without or with some other roasted vegetables mixed through.
Serves 4 & takes 35 minutes to cook
3 garlic cloves, peeled and chopped
2 packs of portobello mushrooms (about 500g), sliced
350g fresh gnocchi
1 pack of spinach
Pinch of salt
For the sauce
1 teaspoon of Dijon mustard
220ml almond milk, plus more for the pan
Juice of 1 lemon
Pinch of salt
1. Place the cashews into a small bowl and cover with boiling water. Leave to soak for at least 10-15 minutes in order to soften. Once the cashews have softened, drain.
2. Make the sauce by placing the drained cashews, mustard, almond milk, lemon juice and a pinch of salt into a powerful blender and blend until the mixture comes together to form a smooth sauce.
3. Put a large pan of salted water on to boil.
4. Place a separate pan over a medium heat and add a drizzle of olive oil. Once warm, add the chopped garlic, sliced mushrooms and a pinch of salt. Mix well and cook for 5-10 minutes until the mushrooms start to become soft and reduce in size.
5. Once the mushrooms have become soft, pour in the creamy sauce and mix well, you may want to add a dash of almond milk if the mixture ever starts to dry up.
6. At this point, place the gnocchi into the boiling water to cook. Once the gnocchi has risen to the top (it shouldn't take long), remove using a slotted spoon and add to the sauce pan.
7. Add the spinach, mix through and allow to wilt before serving in plates.