Baked Vegan Gnocchi with Roasted Sweet Potato and Cashew Sauce

Ingredients

• 1 large sweet potato, peeled and cubed
• 1/2 cup raw cashews
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon turmeric
• 1-2 garlic cloves, minced
• 1 teaspoon mustard powder
• 1 teaspoon Italian seasonings
• salt and pepper, to taste
• 1/2 cup water
• 1 tablespoon dairy-free butter
• 2 cups sliced mushrooms
• small bunch fresh parsley, finely chopped
• 500 g potato gnocchi, homemade or store bought
• 1/2 cup grated dairy-free cheese
• more fresh parsley, for garnishing

Method

1. Preheat oven to 180°C and line a baking tray with parchment paper. In a large mixing bowl add sweet potatoes, cashews, olive oil, turmeric, garlic, mustard powder and Italian seasonings. Toss everything together until evenly coated, season to taste. Arrange sweet potato and cashews on the prepared baking tray and roast for 30 minutes or until sweet potatoes are tender.
2. Take out from the oven and let cool slightly. Place roasted sweet potatoes and cashews into a food processor, add half a cup of water and pulse until smooth and creamy. Add more water if needed. You should end up with a slightly thick sauce consistency.
3. In a frying pan melt butter over medium heat. Add mushrooms and parsley, season to taste. Cook for about 10 minutes or until mushrooms are golden brown.
4. Grease a square baking dish. Add half of the sweet potato sauce at the bottom of the dish. Add gnocchi, mushrooms and pour over the rest of the sauce, making sure gnocchi are all covered. Sprinkle with cheese, pop back in the oven and bake for 15 minutes at 180°C. Serve warm, garnished with fresh parsley. Enjoy immediately.

Nutrition Facts