Spinach Gnocchi with Truffled Cream Sauce, Spinach and Chestnut Mushrooms Recipe | Yummly

Spinach Gnocchi with truffled cream sauce, spinach and chestnut mushrooms

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Creamy deliciousness - so satisfying - and so quick!. I day-dreamed this one up while staring at my kitchen cupboards and wondering what to do with these disparate ingredients - which is how most of my creations come about. Vegan, gluten free, quick and delicious.


  • 1 gluten (pack ready made organic spinach, free gnocchi, I ordered mine from Ocado)
  • 1 bag cashew nuts (about a cup)
  • 3 chestnut mushrooms
  • garlic powder
  • tamari
  • nutritional yeast
  • 1 pinch Himalayan salt
  • frozen spinach (Organic, can be fresh of course - I just used what was in the freezer!)
  • water
  • apple cider vinegar (Small splash)
  • mushroom powder (Reishi, if you have it)
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    1. Put water on to boil and when boiling add your gnocchi. the next step should be worked through quickly as the gnocchi only take about three mins to cook - you know when they are done as they rise to the top of the water.
    2. Put cashews into Vitamix (or powerful food processor), add water to cover and blitz until you get a really creamy sauce (you cold take some out at this point to use as a cream for fruit etc, or to water down further to make your own cashew milk).
    3. Throw the himalayan salt, two mushrooms, nutritional yeast to taste, tamari, reishi mushroom powder and apple cider vinegar into the cashew cream and blitz until smooth. Just test and adjust to your taste,
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