Mushroom Gnocchi with Broccoli

These velvety mushroom gnocchi with broccoli make such a simple and delectable supper! They're veggie lover and prepared in just 15 minutes!I'm continually searching for simple vegetarian supper plans for occupied days and these vegetarian gnocchi are certainly a victor! I mean 15 minutes?! That is sooo quick!! What's more, they're the ideal solace nourishment! Delectable, velvety, and filling! 

I've constantly adored smooth gnocchi. So I totally needed to make a vegetarian variant without cream and other dairy items! What's more, the mushroom gnocchi without cream turned out so great! I utilized a natively constructed veggie lover cream sauce made with cashews, almond milk, and nourishing yeast, which is likewise extraordinary with pasta.

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!

Adapted from HERE