MUSHROOM GNOCCHI WITH BROCCOLI #vegetarian #dinner

MUSHROOM GNOCCHI WITH BROCCOLI #vegetarian #dinner

I'm continually searching for simple veggie lover supper recipes for occupied days and these vegetarian gnocchi are unquestionably a victor! I mean 15 minutes?! That is sooo quick!! What's more, they're the ideal solace sustenance! Delectable, smooth, and filling!

I've constantly adored rich gnocchi. So I completely needed to make a veggie lover rendition without cream and other dairy items! What's more, the mushroom gnocchi without cream turned out so great! I utilized a hand crafted veggie lover cream sauce made with cashews, almond milk, and dietary yeast, which is also incredible with pasta.

Simply put the majority of the fixings in a rapid blender and procedure until smooth. This typically takes about a moment or less. Nuts are the ideal base for veggie lover cream and cheddar sauces. They make the sauces excessively velvety and rich!

So these mushroom gnocchi are really a side project of my veggie lover gnocchi. We make it constantly and we can't get enough of it! In case you're searching for a simple veggie lover supper, these vegetarian mushroom gnocchi will be immaculate!

Also try our recipe Crispy roasted Gnocchi with Garlic Mushrooms

MUSHROOM GNOCCHI WITH BROCCOLI #vegetarian #dinner


These smooth mushroom gnocchi with broccoli make such a simple and flavorful supper! They're veggie lover and prepared in just 15 minutes!

Ingredients
For the mushroom gnocchi:

  • 1 17.6 oz package store-bought gnocchi make sure to choose a vegan brand!
  • 2 cups 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


Instructions

  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!


Read more our recipe : Roasted Red Pepper Rigatoni

For more detail : https://bit.ly/32a7EfH

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