Gnocchi Primavera with Cashew Cream


I am always in the mood for gnocchi. Those warm little potato dumplings are so filling and quite the comfort food, especially with a creamy sauce. This recipe would work with whatever veggies you like, but I chose asparagus and mushrooms. If you use asparagus, don’t forget to break off the tough ends before you chop it. If you use mushrooms, you might want to see if your grocery store sells a “gourmet blend,” which often comes pre-chopped and includes cremini, shitake, and oyster mushrooms.

Makes four small servings.


1 cup raw cashews

3/4 cup vegetable stock

1 small shallot

3 cloves garlic

2 tbs Earth Balance

chopped veggies of your choice

2 tbs olive oil

salt and pepper, to taste

2 tbs chopped chives

1 16 oz pack of gnocchi

(The supermarket near my house sells gnocchi both with and without egg, so be sure to check the ingredients if you care about that kind of thing.)


1. Put the raw cashews in a small bowl and add just enough vegetable stock to cover them. Let them soak for at least an hour. This step is not really necessary, but it will make the nuts softer and easier to puree into a smooth cream sauce.

2. While the cashews are soaking, you can prepare the other ingredients. Chop the chives and set aside for later. Mince the garlic and the shallot and chop the vegetables.

3. Pour the soaked cashews into a food processor or blender. Add the minced shallot and one clove of the minced garlic. Puree, slowly adding the rest of the vegetable stock until the mixture looks smooth. You will have to stop to scrape the sides of the blender with a spatula periodically.

4. Melt the Earth Balance in a small saucepan over low heat. Add the pureed cashew mixture and stir until the Earth Balance is well incorporated. Add salt to taste. If you would prefer a thinner sauce, you could also add more vegetable stock. Keep the sauce on low heat, stirring occasionally, until bubbles start to form. Then remove it from the heat.

4. Begin cooking the gnocchi according to the package instructions. Usually you just have to boil it for 2-3 minutes, until it floats. Then take it off the heat and drain the water out.

5. In a large pan, begin sautéing your vegetables in olive oil. Add the remaining 2 cloves of minced garlic and some salt and pepper. Cook over medium heat for just a few minutes until the veggies are browned.

7. By now, the gnocchi should be cooked and drained and the sauce should be heated through. As soon as you’re satisfied that the vegetables are cooked, you can add the gnocchi and the cashew cream sauce to the veggie pan. Mix to combine and add salt and pepper to taste.

8. Serve immediately, topped with chives.



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