These creamy mushroom gnocchi with broccoli make such an easy and delicious dinner! They’re vegan and ready in only 15 minutes!
I’m always looking for easy vegan dinner recipes for busy days and these vegan gnocchi are definitely a winner! I mean 15 minutes?! That’s sooo fast!! And they’re the perfect comfort food! Tasty, creamy, and filling!
What You Need For These Mushroom Gnocchi
- store-bought gnocchi (make sure you use a vegan brand)
- mushrooms
- broccoli
- garlic
- cashews (unsalted and not roasted)
- nutritional yeast
- miso paste
- mustard
- tapioca starch
- unsweetened almond milk
- freshly chopped parsley
- salt and pepper
As always, you can find the full ingredient list and detailed recipe instructions in a separate, printable recipe box at the end of this post.
Mushroom Gnocchi Without Cream
I’ve always loved creamy gnocchi. So I absolutely had to make a vegan version without cream and other dairy products! And the mushroom gnocchi without cream turned out so good!
I used a homemade vegan cream sauce made with cashews, almond milk, and nutritional yeast, which is also great with pasta.
You need only six ingredients:
- cashews
- nutritional yeast
- white or yellow miso paste
- Dijon mustard
- tapioca starch
- garlic
Just put all of the ingredients in a high speed blender and process until smooth. This usually takes about a minute or less.
Why cashews? Nuts are the perfect base for vegan cream and cheese sauces. They make the sauces super creamy and rich!
Why nutritional yeast? Nutritional yeast is not only packed with vitamins, it also has a delicious nutty and cheesy taste that is perfect for vegan cream sauces.
Why miso paste? Miso paste has a very deep, salty, and savory flavor. In combination with nutritional yeast it’s perfect for vegan cheese sauces.
Why dijon mustard? Mustard gives these mushroom gnocchi without cream an even deeper flavor!
Why tapioca starch? Tapioca works us a thickener in this recipe. Unlike any other starch, it will also make the sauce stretchy!
Why garlic? Well, that goes without saying! Because it’s just AMAZING!
I’ve already used this sauce for my vegan gnocchi with spinach and tomatoes a couple of months ago. I got so much positive feedback and you guys absolutely loved it! So these mushroom gnocchi are actually a spin-off of my vegan gnocchi. We make it all the time and we just can’t get enough of it!
How to Make These Mushroom Gnocchi with Broccoli
As I said, the recipe for these mushroom gnocchi couldn’t be easier! All in all, you need only 15 minutes!
It’s ready in only 5 easy steps:
- Cook the gnocchi according to the instructions on the package together with the broccoli florets. Drain and set aside.
- In a large pot, heat some oil and sauté the mushrooms for about 2 minutes. Set aside.
- Now make the sauce. Add all ingredients in a high speed blender and process until smooth.
- Pour the sauce into the pot you used for the mushrooms and heat for about 2 minutes until it considerably thickens up.
- Add the gnocchi, the broccoli, and the mushrooms. Stir well and season with salt, pepper, and red pepper flakes. Enjoy!
If you want you can also sprinkle some freshly chopped parsley on top! Vegan comfort food at its best!
Have you ever tried making gnocchi from scratch? If you want these mushroom gnocchi to be even fancier and you got more time, you can also make homemade vegan gnocchi from scratch. For a quick weeknight dinner I’m totally okay with store-bought gnocchi, but why not invest a bit more time on the weekend sometimes?
I hope you like these mushroom gnocchi as much as we do around here! Let me know if you give this recipe a try!
Sina – xx
Mushroom Gnocchi with Broccoli
Ingredients
For the mushroom gnocchi:
- 1 17.6 oz package store-bought gnocchi make sure to choose a vegan brand!
- 2 cups broccoli florets
- 9 oz white button or cremini mushrooms, sliced
- chopped fresh parsley, to serve
For the vegan cream sauce:
- 1/2 cup cashews (unsalted and not roasted)
- 2 large cloves of garlic
- 3 tablespoons nutritional yeast
- 2 teaspoons white or yellow miso paste
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 1 teaspoon tapioca starch
- 1 cup unsweetened almond milk
- black pepper
Instructions
- Cook the gnocchi according to the instructions on the package together with the broccoli florets. Drain and set aside.
- In a large pot, heat some oil and sauté the mushrooms for about 2 minutes. Set aside.
- Now make the sauce. Add all ingredients in a high speed blender and process until smooth.
- Pour the sauce into the pot you used for the mushrooms and heat for about 2 minutes until it considerably thickens up.
- Add the gnocchi, the broccoli, and the mushrooms. Stir well and season with salt, pepper, and red pepper flakes. Enjoy!
Sonia
This was a huge hit with my family ! Definitely make this again . Super easy to make too.
Linda
This was fantastic! I added peas to sneak in a few more veggies.
Christina
Just made this and it is sooooo good. Thankfully I tripled the recipe to have a few days worth of this delicious meal. One question – how is there 54mg cholesterol when this is 100% vegan?? (Made with vegan gnocchi as you stated in the recipe)
Carlie
Easy & VERY tasty
Melissa
This was amazing! It was simple and oh, so tasty! Thanks for a great recipe. I will definitely be making it again.
Eve
I doubled the recipe and made it for my family, who raved about it. It tastes amazing to me, too. This is great!
Linda Schoormans
Thank you. Just ate it. Was very nice!!
Chloe
I totally love how creamy the sauce was! Will definitely make this again! Thanks so much
Baxter
Looking amazing!! Can’t wait to try this. Thaks for sharing
Karin Thurston
How can I print this recipe?…please, help,
Alexa
On the recipe, under the picture of the dish and the star rating, click on the word “Print”.