As a carb-lover growing up in Italy I fell in love with gnocchi, little potato-dough balls, and I can’t get enough. They are the ultimate comfort food, especially in a creamy sauce. Who said comfort food wasn’t healthy?
I love mushrooms in a creamy, cheesy sauce so that’s what I tried to make for this recipe. I used tofu, soy milk (any other vegan milk will do) and nutritional yeast for this vegan gnocchi sauce. The nutrients in the mushrooms, garlic and onion are enough to give your health a boost4, 5, 6. We should all eat more mushrooms. I’m sure I’ve said (written) that before, but seriously: mushrooms are a superfood. Forget about goji berries and chia seeds (what?!) and eat lots of mushrooms. Research shows that mushrooms boost your immune system and protect against cancer1, 2, 3 (there are many, many more studies applauding the health benefits of mushrooms). Surprise, surprise: this dish is filled with mushrooms! Oh, and this recipe’s entirely vegan! The nutritional yeast makes the sauce taste extra-cheesy and I love this sauce in combination with the shiitake mushrooms. Recipe below!