That creamy dreamy truffle gnocchi

That creamy dreamy truffle gnocchi

Talk about a shortcut to happiness! I love making sauces and casseroles from the scratch but not always I have the time or the desire to slave in the kitchen. But because I rarely compromise with what I eat (when I compromise it’s rice cakes and carrots with hummus for dinner or red wine and chocolate) – I have made a habit of always having a few key ingredients at home to make yummy healthy easy meals. This one is a luxury meal though – when you feel like a romantic weekend trip to Italy but it’s goddamnit a 40-hour flight away!

This recipe is made with two amazing Melbourne based products Botanic Cuisine Paleo Mushroom Truffle cashew cheese and Ardor Food Co GF beetroot gnocchi. Both are available in health shops around Melbourne but if you can’t get your hands on these – don’t worry you can use any gnocchi available in your country/city (or for example brown rice pasta or any pasta or make your own gnocchi!). Also, I have done this creamy truffle sauce without the cream cheese too and it’s this simple: mix 2-3 tbs of cashew butter with squeeze of lemon, 1/3 C of water, 2 heaped tbs of nutritional yeast, 1/2 tbs of apple cider vinegar and 1 tbs of truffle oil. Season with salt and pepper to taste. The sauce should be quite liquid but smooth. So no excuses, get on it!

Gnocchi with Creamy Truffle Mushrooms & Greens (for two)

250 g gluten-free gnocchi (frozen, I used Ardor Beetroot Gnocchi)
2 tbs Botanic Gardens Paleo Mushroom Truffle cashew cheese
1/3 C water
2 tbs nutritional yeast (and more to garnish)
400 g mushrooms (I used Trumpet Royale but any kind will do)
2 C chopped kale
1/4 head of broccoli chopped (optional)
2 garlic cloves (minced)
1 tbs olive oil
1 tsp truffle oil
Salt + Pepper
Basil to garnish
(Lemon)

  1. Make the sauce. Mix the cashew cream cheese with water and nutritional yeast using a fork until smooth. Set on side.
  2. Heat olive oil in a pan and add minced garlic.
  3. Add mushrooms and broccoli. Keep stirring until they start to get colour.
  4. Add kale and cook for another 3 minutes.
  5. Pour the truffle oil on the vegetables and turn the temperature down.
  6. Boil water. When it boils add some salt and frozen gnocchis (don’t thaw!). 
  7. Cook for 3 minutes and pour the water out using lid (don’t strain!)
  8. Pour the sauce and vegetables into the kettle with gnocchis. 
  9. Mix and season with salt and pepper and more nutritional yeast and a squeeze of lemon if desired. 
  10. Serve immediately with some basil