Recipe: Almond Flour Gnocchi with Cashew Cream sauce (Gluten-Free & DAiry-Free)

Optional step

Add 1/2 cup of plain mashed potatoes to the dough for a softer gnocchi

Ingredients

serves 4

Gnocchi Dough

1 cup Bob’s Red Mill Superfine Almond Flour

1/2 teaspoon kosher salt

1/4 cup chickpea flour

1 large egg

Optional - 1/2 cup plain mashed potatoes

Cashew Cream Sauce

1 cup raw cashews (roasted is fine too but it will not come out as smooth)

1 1/2 cups unsweetened almond milk

2 tablespoons Bob’s Red Mill Nutritional Yeast

1 1/2 teaspoons kosher salt

2 tablespoons olive oil

1 pound baby portabella mushrooms, thinly sliced

4 garlic cloves, finely minced

1 medium shallot, finely chopped

1/2 tablespoon fresh picked thyme leaves

1 tablespoon lemon juice

2 cups baby kale, packed

Prepare the Dough

In a food processor, blend together the almond flour, salt, chickpea flour, egg, and optionally potato until it comes together into a ball of dough. Scrape the dough out and gently knead into a ball before dividing it in half and rolling each half into a 1 inch thick rope. Cut into 1 inch thick pieces and transfer to a tray until ready to cook.

Prepare the cashew cream

In a high speed blender, blend together the raw cashews, almond milk, nutritional yeast, and salt until smooth. Set aside.

Finishing up

In a large saucepan, bring 2 quarts of water + 2 teaspoons of kosher salt to a boil. Boil the gnocchi for 6-7 minutes or until tender. Drain and drizzle a little olive oil to prevent sticking. Set aside until ready to add to the sauce.

In a large skillet over medium high heat, heat up the olive oil until shimmering then add in the slice mushrooms (you can preroast the mushrooms to intensify the flavor, totally optional step). Cook mushrooms for 4 minutes then add in the minced garlic and chopped shallots. Stir and cook for 3 minutes. Pour in the cashew cream and sprinkle in the thyme leaves. Lower heat to medium and bring mixture to a simmer then add in the lemon juice and baby kale. Stir and simmer for 4 minutes before adding in the cooked gnocchi. Stir and cook for an 2-3 minutes. Serve hot.