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Creamy Mushroom & Broccoli Gnocchi (Vegan+GF)

Enjoy a quick, creamy, and delicious dinner that's so simple and requires minimal ingredients. This recipe is sure to become a favorite.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings


  • 1 pound uncooked gnocchi pasta check to make sure it's gluten free if needed
  • 3 cups vegetable broth
  • 1 head roasted garlic peeled and minced
  • 3 cups broccoli florets
  • 3 cups portabello mushrooms sliced
  • 2 teaspoons lemon juice
  • 1 cup raw cashews soaked
  • 1 13.5 ounce can full-fat coconut milk
  • 1/4 cup nutritional yeast
  • salt & black pepper to taste


  1. Heat the vegetable broth in a large (deep) skillet over medium heat and add the broccoli. Cover and steam for 6-8 minutes until fork tender.
  2. In a blender or food processor, combine the cashews, lemon juice, coconut milk, nutritional yeast, and roasted garlic. Pulse until smooth.
  3. Now back to the skillet, add the sliced mushrooms and continue cooking for 2 to 3 more minutes. Pour the sauce mixture into the skillet and stir until smooth.
  4. Meanwhile, boil gnocchi according to package instructions then drain (reserving a cup of the cooking water) then add the gnocchi and reserved cooking water to the sauce. Simmer, stirring gently, until the sauce has thickened and everything is hot.
  5. Season to taste with salt and pepper and serve hot.