You are going to fall in love with this elegant yet comforting gnocchi dish. The pillow-y pockets of potato are tossed in a rich, creamy stroganoff-inspired sauce, made from a mix of white wine, mushrooms, tomato paste, and cashew cream. The flavors simmer and meld together in the most beautiful and luscious way!
MUSHROOM STROGANOFF GNOCCHI [VEGAN]
FOR THE GNOCCHI:
1 16-ounce package of vegan gnocchi
FOR THE SAUCE:
1/2 cup cashews, soaked overnight or for at least 2 hours
Drizzle 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the onions for 5 minutes, or until translucent, then add in the mushrooms and garlic. Sauté for another 5 minutes, or until mushrooms are tender. Add the wine, tomato paste, thyme, salt, and pepper and turn the heat up to high. Let the wine reduce by about half.
While the wine is reducing, boil some water for your gnocchi and prepare according to package. Also, drain your soaked cashews and blend with 1 cup of vegetable broth in a high-speed blender for 1-5 minutes (depending on strength of blender). You want the cashew mixture to be very smooth.
Pour the cashew mixture into the sauce and stir. Cook for an additional 5 minutes, or until sauce has thickened as desired.
Once the gnocchi are done cooking, drain them, and add them to the sauce. Toss to coat, then serve with some freshly chopped parsley and some white wine.