Do you ever make a meal that checks all of the boxes — it’s nutritionally complete, your family loves it, and it comes together quickly and easily? When I find a dish like that, I get very excited and add it to my regular dinner rotation. A couple of weeks ago, I threw this Creamy Gnocchi dish together using ingredients I had on hand, and I loved it so much that I ate the leftovers for breakfast the next morning!
You may be wondering how a dish that contains gnocchi can possibly come together in 10 minutes. If you want to make your own gnocchi, go for it! I prefer to purchase mine because it’s much easier and faster. It’s important that you buy a brand you know you like. My favorite brand is called Nevo, and I’ve seen it at Publix, Harris Teeter, and Whole Foods. I have tried a handful of other brands that turned to mush or had a strange aftertaste, so be careful.
I also used store-bought marinara as the base of my sauce in this creamy gnocchi dish. Any kind you like should work. I try to find a sauce that is oil-free (or contains a small amount of olive oil) and low in sodium. You could also use canned tomato sauce, but I’d add a few shakes of dried basil and oregano to add some extra flavor.
To make this comforting dish a complete meal, I chopped up some mushrooms and broccoli and added them to the boiling water to cook with the gnocchi. You could also add chopped spinach to the sauce for an extra dose of greens.
This creamy gnocchi with broccoli and mushrooms is comforting, filling, and nutritious. Potato gnocchi provides a good amount of carbohydrates for energy, the mushrooms and broccoli are your nutrient-dense cancer fighters, and the sauce contains lycopene (antioxidant in tomatoes) plus protein and healthy fats from the cashew butter. There’s also an option to add nutritional yeast, which is a great source of B vitamins and adds an extra cheesy flavor.
I know this dish is good because I couldn’t stop thinking about the leftovers that were sitting in the fridge. My husband definitely judged me when he caught me eating them at 10 the next morning!
I hope you love this creamy gnocchi dish as much as I do!
- 12 oz. marinara or canned tomato sauce
- ¼ cup creamy cashew butter
- 2 Tbs. nutritional yeast (optional, but recommended)
- ½ tsp. garlic powder
- ½ tsp. onion powder
- Salt and pepper to taste
- 1 small broccoli crown, chopped
- 3-4 large button mushrooms, chopped
- ~1 lb potato gnocchi (I prefer Nevo brand)
- Fresh basil, optional garnish
- Bring a medium-large pot of salted water to a boil.
- In another medium pot, stir or whisk together the marinara, cashew butter, nutritional yeast, garlic powder, onion powder, salt, and pepper. Heat on low, stirring occasionally.
- When the water reaches a low rolling boil, add the broccoli and mushrooms. When the water returns to a boil, add the gnocchi, stir, and cook until the gnocchi float to the top and are soft, 2-3 mins.
- Add a ladle full of the hot gnocchi water to the sauce to thin it slightly, then drain the rest of the water. Pour the gnocchi and veggies into the sauce and stir until the sauce is evenly distributed and creamy.
- Serve with freshly cracked pepper and fresh basil, if desired. Enjoy!
Nutritional yeast (aka "nooch") is an inactive yeast that can be found in most bulk bins or in the baking section with the flour, etc. Bob's Red Mill is the brand I have now.
If you love gnocchi as much as I do, I know you’ll enjoy this creamy gnocchi dish! If you find a brand of gnocchi that you prefer, please let me know in the comments. The Nevo kind isn’t always available, so I’m up for trying something new!
If you try this dish, please tag a photo on Instagram (@Maryrossf)! I always love to see what you guys make 🙂
♥ ♥ ♥
Also try my popular Pink Primavera Sauce!
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