What do you do when you go to your favorite grocery store and their feature sale item is organic potato ghocchi for one dollar a pack? You buy a few packs.
I didn't do anything with it for a few days so today I had to check the fridge to see what was in there. I had left over cashew cream that I had made from soaked cashews, lemon juice and nutritional yeast.
I had a tray of Portobello mushrooms that I hadn't used and not much more so I decided on creamy mushroom sauce.
I really love flat leaf parsley for this kind of dish. Actually I prefer it for almost everything except soups and stews where I prefer curly parsley. I chopped up a small bunch for the mushroom sauce.
First I browned the onion and garlic in a hot pan with olive oil. Than I added the mushrooms.
I then added the cashew cream and a little bit of vegetable soup broth.
I added the soup broth slowly until I got the desired consistency.
Mushroom cream sauce
3 cups chopped mushrooms of your choice
One onion chopped
4 cloves garlic minced
2 cups chopped parsley
1 cup of cashew cream
1 teaspoon oregano
1 tablespoon black pepper
salt to taste
1 to 2 cups of vegetable soup broth
I am a hot sauce lover but I couldn't do that to this dish. I wanted it to be more easy going so no hot sauce on this one.
I did add a little cayenne pepper and dab of balsamic glaze.
I'm sure there are gluten free ones out there but if you see a package that says potato gnocchi, read the ingredients if you can't consume gluten.
Gnocchi is usually made of potatoes and low in gluten but usually held together with wheat flour. You could always make your own if you have time. I hope some day I will have time.
Thanks for stopping by!