Pan-fried Gnocchi with Creamy Spinach and Mushrooms [vegan]

Utterly indulgent, these pan-fried gnocchi with creamy spinach and mushrooms make a yummy main course that is quick and easy to make. Simply soak the cashews in the morning and you will have a comforting dinner on the table in less than 40mins

If you have never pan-fried gnocchi before, then trust me, this is something you must absolutely try. While boiled gnocchis are soft and slightly stodgy, pan-fried gnocchis are deliciously crispy on the outside and soft on the inside. Best of all they only take around 10mins to cook.

For this recipe, the mushrooms and spinach are cooked in one pan, while the gnocchi are pan-fried in another. You can prepare the cashew sauce while everything else is on the stove.

I like to serve this dish topped with a generous dusting of my vegan parmesan and some freshly chopped parsley.

Nut-Free Option: If you prefer a nut-free version you can swap the cashew sauce with 300ml [US 1 1/4 cup] of (dairy-free) cream. Follow the rest of the instructions below adding Dijon mustard, nutritional yeast, lemon juice and nutmeg, but not the water as the cream will be liquid enough.

I got to love Italian food thanks to my Sicilian great-aunt. She was a fantastic cook, sparing no time or efforts to prepare the most magnificent feasts for the family.

One of her signature dishes was this old family recipe which we call back home “Pâtes à l’ail” below.

I add my own twist to give it a vegan protein boost by adding cannellini beans. Bursting with flavours this Garlic & Tomato Pasta makes a delicious and easy summer dish. You can serve it slightly warm or at room temperature. It is also scrumptious the next day as a cold leftover.⠀

 

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