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vegan gnocchi with mushrooms and broccoli in a pot with a wooden spoon

Mushroom Gnocchi with Broccoli

These creamy mushroom gnocchi with broccoli make such an easy, comforting, and delicious dinner! They're vegan and ready in only 15 minutes!
Course Entrée
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
Calories 571kcal
Author Sina


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


  • 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!


Calories: 571kcal | Carbohydrates: 88g | Protein: 22g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 54mg | Sodium: 700mg | Potassium: 359mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1950IU | Vitamin C: 60.2mg | Calcium: 230mg | Iron: 6.3mg