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bowl of gnocchi with mushrooms, kale, basil, and cream sauce

Creamy Vegan Gnocchi with Mushrooms & Kale

Fluffy vegan gnocchi paired with a creamy garlic sauce, crispy mushrooms, and sautéed kale!
4.70 from 10 votes
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Course: Vegetarian Pasta
Cuisine: Italian
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 3 servings


Garlic Cream Sauce:

  • ½ cup raw cashews *note they must be soaked about 1 hour in hot water
  • 1 clove garlic
  • ½ cup water
  • 2 tablespoon nutritional yeast
  • 1 tablespoon olive oil
  • ¼ teaspoon ground pepper
  • salt to taste I use around ½ tsp, but add according to your preference
  • ¼-1/2 teaspoon chili flakes optional, for spiciness, I like ¼ tsp

Other ingredients:

  • 12 oz vegan gnocchi about 1 ½-2 cups gnocchi
  • 2 cups mushrooms cremini or button
  • 2 cups chopped kale loosely packed and stems removed
  • 1 tablespoon oil for cooking mushrooms+ massaging into kale, I used olive oil


  • Add the raw cashews to a container and cover with hot water. Soak for 1 hour before making the sauce. While the cashews are soaking, cook the gnocchi. Fill a pot with water and salt and bring to a boil. Once boiling, gently add in the gnocchi and cook until the gnocchi floats to the top, about 2-3 minutes. Remove and set aside.
  • Once the cashews are soaked, add them to a blender or food processor with the clove of garlic. Process until ground. Then, add in the rest of the sauce ingredients including the water, oil, pepper, salt, and chili flakes. Blend until a smooth sauce forms and set aside.
  • Add ½ Tbsp of the oil to a skillet pan and turn on the heat. Once the oil is hot, add in the sliced mushrooms and cook until crispy and browned. Make sure to stir frequently to evenly cook the mushrooms. While the mushrooms are cooking, pour the other ½ Tbsp of oil onto the chopped kale and use your hands to massage it in. Then, add the kale to the skillet and cook with the mushrooms for an additional 1-2 minutes.
  • Finally, add in the cooked gnocchi and sauce. Mix together until coated for 1-2 minutes. Remove the pan from the heat and serve immediately. Enjoy!


  • Leftovers can be stored in the fridge up to 5 days and in the freezer up to 1 month in a closed container.
  • Both homemade gnocchi or prepackaged gnocchi works for this recipe


Calories: 439kcal | Carbohydrates: 55g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Sodium: 412mg | Potassium: 686mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4513IU | Vitamin C: 54mg | Calcium: 111mg | Iron: 7mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!