What is better than a rich, hearty, steaming helping of potato-pasta smothered in slow-roasted mushrooms, onions, garlic, with a generous helping of cultured cashew cream cheese? Not much! I whipped this dish up to satisfy a serious post-workout hunger. Serve this as an entree or side with some greens. I used broccoli  in this case. Your guests will fall over for this one, so get going to the market!

WHAT YOU’LL NEED (serves 2):

  • • 2 cups whole wheat gnocchi
  • • 1 small onion, diced
  • • 3 cloves garlic, diced
  • • 10 small crimini mushrooms, chopped
  • • 1/4 cup dried porcini mushroom
  • • 1 cube vegan bullion (I prefer salt-free Rapunzel brand)
  • • 1 tsp salt
  • • 2 Tbs Cashew Cream Cheese (Dr. Cows)
  • 1/4 cup white wine
  • • 1 Tbs olive oil (for skillet)

DIRECTIONS:

  1. 1. Bring a medium pot of salted water to a boil.
  2. 2. Add dried mushrooms to water
  3. 3. Oil a medium saucepan/skillet and bring to medium heat.
  4. 4. Dice onion, garlic and criminis and add to skillet. Saute for about 10 minutes, or until golden and tender.
  5. 5. Meanwhile, add gnocchi to water and cook until gnocchi are floating on top (about 5-7 min.)
  6. 6. Drain the gnocchi & porcini and add to skillet. Pour in the wine and cook for an additional 5-7 min over med heat.
  7. 7. Turn off heat and stir in the 2 Tbs of Cashew Cream Cheese.
  8. 8. Serve with your favorite veggie or salad.

Also check out our hilarious pal Jen’s take on a gnocchi dish with pumpkin sauce!