A rich meal, paired well with white wine.

Gnocchi with Chanterelle Mushrooms + White Wine & Garlic Cashew Cream Sauce

by Dishing Up the Dirt

Prep Time: 25 minutes  |  Cook Time: 40 minutes  |  Serves: 4


White Wine + Garlic Cashew Cream Sauce

  • 1 cup raw cashews (soaked in warm water for 30 minutes and drained)
  • 2 Tablespoons olive oil
  • 1 large shallot, roughly chopped
  • 4 cloves of garlic, chopped
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine (Sauvignon Blanc is great here!)
  • 1 Tablespoon fresh lemon juice
  • Salt + pepper to taste


  • 1 (16 oz package) potato gnocchi
  • 2 Tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 Tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 1/2 pounds chanterelle mushrooms, roughly chopped
  • salt + pepper to taste


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


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

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

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