Description
Indulge in the luxurious flavors of our Vegan Creamy Italian Sausage (Mushroom) Gnocchi Skillet—a dish that perfectly balances richness and decadence with a comforting goodness that will delight your taste buds.
Ingredients
Scale
Mushroom Skillet Ingredients:
- 10 oz. Baby Bella mushrooms, sliced *
- 1 Tablespoon reduced-sodium tamari *
- 1 Tablespoon water
Other Skillet Ingredients:
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- 1 ¼ cups low-sodium vegetable broth *
- 1 Tablespoon nutritional yeast
- ½ teaspoon pure maple syrup *
- ¼ cup water
Spice/Herb Ingredients:
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon dried fennel (powder) (+/-) *
- ½ to 1 ¼ teaspoons sea salt (+/-) *
- Pinch to 1/8 teaspoon black pepper (+/-)
- Pinch to ¼ teaspoon crushed red pepper
Cashew Cream Ingredients:
- ½ cup [raw] cashews
- ¾ cup water
Other Ingredients:
- 3 cups chopped baby spinach *
- 16 oz. gnocchi (or other pasta of choice) *
Optional Toppings:
- Freshly chopped parsley
Instructions
- Place the Spice/Herb Ingredients (except the crushed red pepper) in a small bowl, mix well, set aside.
- Place the cashews in a small bowl, cover with boiling water, soak 10 to 15 minutes, then drain (discard water), then set aside.
- In a large skillet, add the sliced mushrooms, tamari, and 1 Tablespoon water, sauté over medium heat until the mushrooms are reduced, approximately 5 minutes, then remove from the skillet. (Mushroom liquids can remain, if any.)
- Next add the finely diced yellow onions to the large skillet, sauté over medium-high heat for 7 to 9 minutes to soften until perfectly tender, add several tablespoons of water to avoid burning. Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
- Then add all the remaining Other Skillet Ingredients (except the water) and the Spice/Herb Mix (except the crushed red peppers) to the skillet, stir to incorporate, bring the mixture to a boil, then immediately lower to a simmer. Simmer for 5 minutes.
- In the meantime, make the Cashew Cream by placing the soaked cashews and ¾ cup water into a high-speed blender. Blend on high for 30 to 60 seconds until smooth and emulsified, then add to the skillet.
- Add the sauteed mushrooms to the skillet mixture. Stir to incorporate. Heat to boiling, then reduce the heat to a simmer. Simmer for several minutes.
- In the meantime, cook the gnocchi (or pasta) according to the package directions, transfer the cooked gnocchi with a slotted spoon to the skillet mixture. Stir to incorporate.
- Add the chopped baby spinach and crushed red peppers, simmer to wilt the spinach. If needed add a little water (only if needed) to thin out the sauce. Simmer for several minutes until the sauce and gnocchi are thoroughly heated through.
- Serve with freshly chopped parsley. Enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4