What kind of gnocchi should I use for this recipe?

The recipe calls for one 16-ounce package of vegan gnocchi. Look for brands specifically labeled vegan, as some gnocchi may contain dairy or egg.

Can I make this Mushroom Stroganoff Gnocchi without white wine?

Yes, if you prefer not to use white wine, you can substitute it with an equal amount of vegetable broth to deglaze the pan and add depth to the sauce.

How do I know when the sauce has thickened enough?

After adding the cashew mixture, cook the sauce for an additional 5 minutes, stirring occasionally, until it reaches your desired consistency. It should be thick enough to coat the gnocchi.

How should I store leftover Mushroom Stroganoff Gnocchi?

Store any leftover Mushroom Stroganoff Gnocchi in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

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Mushroom Stroganoff Gnocchi
[Vegan]

LM By: Liz Martone

Author Bio

Hi, I'm Liz, the writer and photographer behind Pumpkin & Peanut Butter, a {mostly} plant-based... Read More

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A bowl of creamy vegan mushroom stroganoff gnocchi, garnished with fresh chopped parsley, served with a glass of white wine.

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Mushroom Stroganoff Gnocchi [Vegan]

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You are going to fall in love with this elegant yet comforting gnocchi dish. The pillow-y pockets of potato are tossed in a rich, creamy stroganoff-inspired sauce, made from a mix of white wine, mushrooms, tomato paste, and cashew cream. The flavors simmer and meld together in the most beautiful... Read More

Ingredients You Need for Mushroom Stroganoff Gnocchi [Vegan]

For the Gnocchi:

1 16-ounce package of vegan gnocchi

For the Sauce:

1/2 cup cashews, soaked overnight or for at least 2 hours
1 cup vegetable broth
1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
8 ounces button mushrooms, sliced
1 teaspoon thyme
1/2 cup dry white wine
2 tablespoons tomato paste
Salt and pepper, to taste
Fresh parsley, chopped

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How to Prepare Mushroom Stroganoff Gnocchi [Vegan]

Drizzle 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the onions for 5 minutes, or until translucent, then add in the mushrooms and garlic. Sauté for another 5 minutes, or until mushrooms are tender. Add the wine, tomato paste, thyme, salt, and pepper and turn the heat up to high. Let the wine reduce by about half.
While the wine is reducing, boil some water for your gnocchi and prepare according to package. Also, drain your soaked cashews and blend with 1 cup of vegetable broth in a high-speed blender for 1-5 minutes (depending on strength of blender). You want the cashew mixture to be very smooth.
Pour the cashew mixture into the sauce and stir. Cook for an additional 5 minutes, or until sauce has thickened as desired.
Once the gnocchi are done cooking, drain them, and add them to the sauce. Toss to coat, then serve with some freshly chopped parsley and some white wine.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.