Gnocchi with vegan cashew-sauce, garlicky spinach and shiitake
Portionen / Serves: 2 servings
Zutaten / Ingredients
  • 250- 300g spinach (about 2-3 hands full)
  • 500g gnocchi
  • 150g fresh shiitake mushrooms
  • 1 garlic clove
  • oil for frying
  • 1 hand full roasted walnuts
  • some fresh parsley
  • 100g cashews
  • 3 tbsp nutritional yeast flakes
  • ca. 200 – 250ml hot water (¾ – 1 cup)
  • 1 dash of sesame oil
  • some fresh, pressed garlic (optional, as it'll make your sauce rather intense and spicy)
  • 1 dash of salt
Zubereitung / Instructions
  1. Wash the spinach under cold water and roughly tear the bigger leaves apart.
  2. Add oil to a pan and fry the spinach on maximum heat for about 5 minutes.
  3. Clean and slice the shiitake. Peel and mince the garlic. Add both with some more oil to the spinach and fry for another 5-10 minutes.
  1. Add the cashews with about 150ml (~ ⅔ cup) of hot water (I used boiling water from the water kettle) to a high jar and blend it to a smooth mass. Add more water if necessary until you reach your desired consistency (note that the sauce will thicken further).
  2. Now add nutritional yeast, sesame oil and season with salt to taste.
  3. If you like you can blend in a garlic clove, which will result in an extremely garlicky but also spicy taste.
  1. Add the gnocchi to a pot with boiling, salted water and cook until they float up towards the surface. Use a skimmer or the like to fish them out of the water and add them to the spinach and mushrooms in the pan.
  2. You can turn off the heat now, as we're just mixing everything together.
  3. Pour the cashew sauce on top and stir everything together carefully (optional: only mix the gnocchi with the sauce and add the spinach and shiitake on top later)
  4. Garnish with walnuts and parsley and serve immediately.
Anmerkungen / Notes
You can store the sauce and spinach in your fridge for a couple of days, yet for the gnocchi I'd recommend to always cook them right before serving.
Recipe by Purple Avocado at