This vegan take on traditional cheesy gnocchi uses healthy broccoli in a creamy cashew-based sauce that gives each bite a burst of flavor. Great for a quick and filling meal.
Ingredients: 1 lb potato gnocchi. 2 cups broccoli florets. 1 cup raw cashews, soaked overnight. 1 cup unsweetened almond milk. 3 tablespoons nutritional yeast. 2 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon dijon mustard. Salt and pepper to taste.
Instructions: Cook the potato gnocchi according to package instructions. Drain and set aside. In a pot of boiling water, blanch the broccoli florets for 2-3 minutes until tender. Drain and set aside. In a blender, combine soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, dijon mustard, salt, and pepper. Blend until smooth and creamy. In a large skillet, add the cooked gnocchi and broccoli. Pour the cheesy sauce over them and stir until everything is well coated. Cook over medium heat for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and everything is heated through. Serve hot, garnished with additional nutritional yeast and freshly ground black pepper if desired.
Prep Time: 15 minutes
Cook Time: 15 minutes
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