Photos: Kelly @myorganicdiary
I have been teaching this recipe all Fall in my cooking classes and I thought it is about time that I shared it with all of you!
This recipe was a collaboration with the lovely Kelly from My Organic Diary. We had a blast recipe testing (and eating) this over and over again. This is the perfect warming fall meal that has comfort food written all over it… without all of the processed flours, sugars and heavy creams.
One of my favorite things about this recipe is how fun it is to make! Its a great group activity if you like to get a little messy in the kitchen!
This recipe is also interchangeable – the gnocchi can be served with any sauce you like, and you can use this cashew cream as a dipping sauce, to top your favorite vegetables, or to just take shots of because its THAT GOOD!
You can enjoy this meal 100% guilt free and I’m sure this will become a repeat in your household because it definitely is in mine!
- 2 cups Sweet Potatoes, cooked, peeled and mashed (around 2 potatoes)
- 2 cups Almond Flour + more if necessary
- 1 cup Tapioca Flour + more for dusting
- 1 Egg pasture raised
- Pinch of Sea Salt or any preferred spices
- Oil needed for pan frying
- 1 1/2 cups Raw Cashews, soaked overnight in water with a pinch of sea salt
- 2 Garlic Cloves
- 2 tbsp Nutritional Yeast
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Nutmeg
- 1 tbsp Miso Paste
- 1 cup water + more for desired consistency
- Salt to taste
- 8 oz Baby Bella Mushrooms, chopped
- 1 tbsp Olive or Avocado Oil
- Crispy Sage (optional but delicious!)
In a large mixing bowl, add all ingredients (except for the oil) and knead with your hands until well combined.
Sprinkle some tapioca flour on your countertop. Grab a handful of dough and roll it out into a long snake on your counter. Grab another handful and continue this until you have used up all of the dough and you have a few long snakes rolled out in front of you.
Cut each one in approximately 1 inch pieces, and use the back of a fork to slightly flatten and mark each segment.
Prepare a large pot with boiling water. In small batches, place the gnocchi in the water for about two minutes. When they float to the top it means they are done. Scoop them out with a slotted spoon and set them aside in a strainer.
Heat your oil on a pan and add the gnocchi, browning on both sides.
Remove from pan, stir your sauce through and enjoy!
Strain your cashews and rinse under some water.
Add all of your ingredients into the blender and blend until smooth. For a thicker sauce add less water, for a thinner sauce add more.
For the mushrooms, heat some oil in a pan and add your mushrooms. Stirring frequently, cook until soft, about 5 -10 minutes.
Stir your cooked mushrooms into your cashew sauce and serve!
For crispy sage pan fry your sage in hot oil until crispy - keeping an eye on them as they can burn easily.