Plate filled with Pan-Fried Gnocchi and Seared Mushrooms in a Cashew Butter Pesto Sauce served with chilli flakes, fresh basil

Pan Fried Gnocchi and Seared Mushrooms with Cashew Butter Pesto Sauce

Pan-fried gnocchi are served under a blanket of seared mushrooms in a creamy, garlicky, cashew butter pesto sauce. Make the sauce while the water comes to a boil for the gnocchi to get this flavorful and comforting dinner ready in under 20 minutes!
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Course: Main
Cuisine: Italian
Keyword: Vegan Gnocchi
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 14 minutes
Servings: 4
Calories: 430kcal
Author: Crumbs & Caramel

Ingredients

  • 1 lb gnocchi (store-bought or homemade)
  • 1 tbsp olive oil

For the Seared Mushroom and Cashew Butter Pesto Sauce:

  • 16 ounces crimini mushrooms, sliced 1/4" thick
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 1 cup white wine (or vegetable stock)
  • 1 tbsp light miso paste (white or yellow)
  • 2 tbsp smooth roasted cashew butter
  • 1/4 cup vegan basil pesto

Instructions

  • Prepare the gnocchi according to package directions. If the directions are only for boiling, you can eat as is, or you can then pan fry the boiled gnocchi. To do so, heat a large non-stick skillet and olive oil over medium heat. Once hot, use a slotted spoon to transfer the gnocchi from the pot, shaking off the water, to the skillet. Cook the gnocchi in a single layer, for about 2 or 3 minutes, shaking the pan occasionally to turn the gnocchi. Remove from heat.

For the Seared Mushroom and Cashew Butter Pesto Sauce:

  • In a large skillet (seasoned cast-iron if best but non-stick is great, too), heat 2 tablespoons of olive oil over medium-high heat. Once the skillet and oil are hot (a drop of water will dance in the pan), add the mushrooms. Let them cook for about 3 minutes or until seared, then flip and let them cook another 3 minutes. At this point, reduce the heat to medium so they don't burn. Stir them occasionally for another 3-5 minutes or until golden all over.
  • Stir in the garlic, cooking for 30 seconds. Deglaze with the white wine (or vegetable stock), and whisk in the miso paste, cashew butter and pesto. Cook for another minute to cook off the alcohol and get the flavors to marry. Spoon over the gnocchi, or toss together if you prefer. Serve with nutritional yeast or vegan Parmesan, if desired. 

Nutrition Info:

Calories: 430kcal | Carbohydrates: 47g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Sodium: 579mg | Potassium: 113mg | Fiber: 3g | Vitamin A: 50IU | Vitamin C: 1.8mg | Calcium: 45mg | Iron: 5mg

Notes:

*Want dinner on the table even faster? Skip pan-frying the gnocchi, and just boil them according to package or recipe directions.
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