Step 1
Place the drained cashews in the bowl of a high speed blender and set aside.

Step 2
Heat the oil in a skillet over medium heat. Add the shallot, garlic and crushed red pepper flakes Cook, stirring often until fragrant, about 3-5 minutes. Deglaze the pan with the white wine and season to taste with salt and pepper. Simmer the mixture for about 3 minutes.

Step 3
Add the garlic & wine mixture to the blender with the cashews. Add the lemon juice and 3/4 cup of water. Blend on the highest setting until smooth and creamy. Scrape down the sides and add more water (1 Tablespoon at a time) until desired consistency. The sauce should be the consistency of a thick (pourable) cream. Taste test the sauce and add additional spices or salt if necessary.

Step 4
Prepare the gnocchi by bringing a large pot of salted water to a boil. Add the gnocchi and cook until the gnocchi float to the top and are cooked through, about 2-3 minutes. Drain and set aside.

Step 5
Heat the 2 Tablespoons of oil in a large skillet. Add the onion and cook, stirring often, until fragrant, about 5 minutes. Add the thyme and continue to cook for about 1 more minute. Stir in the mushrooms and cook until the mushrooms are tender, about 5-8 minutes. Stir often and season to taste with salt + pepper.

Step 6
Add the cooked gnocchi to the pan with the mushrooms and toss until well combined. Drizzle in the cashew cream sauce and mix until everything is evenly coated. Season to taste with additional salt + pepper and enjoy.

Notes

• Use this recipe as a guide
• Adjust measurements and ingredients as necessary
• Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.