creamy mushroom gnocchi

Simple, creamy and utterly comforting, this gnocchi is the kind of indulgent dinner everyone falls in love with. Pillowy soft gnocchi are coated in the smoothest, silkiest sauce — rich, velvety and deeply satisfying with every bite.

The secret lies in blending the sauce until it’s luxuriously smooth and glossy. A powerful blender gives you that restaurant-level creaminess, but if yours needs a little help, simply soak the cashews a bit longer to achieve the same beautifully thick texture.

We love folding through a handful of spinach for a gentle freshness that balances the richness, but it’s just as delicious left as it is — or with roasted vegetables stirred through for extra depth and sweetness.

Cosy, creamy and endlessly adaptable, this is comfort food done properly.

Serves 4 & takes 35 minutes to cook

Ingredients

• 3 garlic cloves, peeled and chopped

• 2 packs of portobello mushrooms (about 500g), sliced

• 350g fresh gnocchi

• 1 pack of spinach

• Lots of grated Parmesan

• Olive oil

• Pinch of salt

For the sauce

• 200g cashews

• 1 heaped teaspoon of brown rice miso paste

• 300ml almond milk, plus more for the pan

• Juice of 1 lemon

• Pinch of salt

  
  

Method

1. . Make the sauce by placing the cashews, miso paste, almond milk, lemon juice and a pinch of salt into a powerful blender (we use a Nutribullet) and blend until the mixture comes together to form a smooth sauce.

2. Put a large pan of salted water on to boil.

3. 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.

4. 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.

5. 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.

6. Add the spinach and mix through, allowing it to wilt before serving. Top with lots of grated Parmesan and black pepper.