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Wild Garlic Gnocchi with Lemon Cashew Cream

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A vibrant and creamy vegan spring dish featuring soft gnocchi paired with a zesty lemon cashew sauce.

Ingredients

Scale
  • 500 g floury potatoes (e.g., Russet, peeled and boiled)
  • 100 g flour (plus extra for dusting)
  • 1/2 tsp salt
  • 1 small handful wild garlic leaves (finely chopped)
  • 100 g raw cashews (soaked in hot water for 15 minutes)
  • 150 ml water
  • Zest and juice of 1 lemon
  • 1 tbsp nutritional yeast
  • 1 small garlic clove
  • Salt and pepper (to taste)
  • 2 tbsp pine nuts (toasted)
  • Fresh wild garlic or basil (optional, for garnish)
  • Olive oil drizzle (optional)

Instructions

  1. Prepare the Potatoes: Boil those 500 g of floury potatoes until they’re fork-tender (about 15-20 minutes). Once done, drain and let them cool a bit, then mash until smooth.
  2. Make the Dough: In a large bowl, combine the mashed potatoes, 100 g of flour, and 1/2 tsp salt until it forms a sticky dough.
  3. Shape the Gnocchi: Dust your countertop with flour and roll the dough into long ropes about 1-2 cm thick, cut them into 2 cm pieces, and use a fork to create ridges.
  4. Cook the Gnocchi: Bring a large pot of salted water to a boil, drop in your gnocchi, and they’re ready when they float to the surface (about 2-3 minutes).
  5. Make the Lemon Cashew Cream: In a blender, combine soaked cashews, 150 ml water, lemon zest and juice, nutritional yeast, garlic, and salt and pepper. Blend until smooth.
  6. Toast the Pine Nuts: In a small pan over medium heat, toast the pine nuts until golden brown.
  7. Combine and Serve: Toss the gnocchi with the lemon cashew cream and warm over low heat. Garnish with toasted pine nuts and fresh herbs if desired.

Notes

For a creative twist, consider adding herbs to the gnocchi or sautéed mushrooms for extra flavor.

Nutrition

Keywords: gnocchi, vegan, lemon cashew cream, spring dish, wild garlic

Find it online: https://sprinklespoon.com/wild-garlic-gnocchi-lemon-cashew-cream-vegan-spring-dish/