Mushroom Gnocchi with Broccoli


For the mushroom gnocchi:

  • 1 17.6 oz package store-bought gnocchi make sure to choose a vegan brand!
  • 2 cups of Smith's Farm 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


  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!


Thank you to R3C1P35 for this recipe!