Cashew Miso Cauliflower Gnocchi with Spring Vegetables

By now I am sure you have heard of Trader Joe’s Cauliflower Gnocchi and let me tell you it doest disappoint! It’s ready in just about 15 minutes so it’s the perfect dinner anytime you are low on time.

We’ve had the cauliflower gnocchi with a few sauces at this point, but today’s recipe is really delicious and different. I have been starting to make cashew sauces but go the idea  to add miso from the Love & Lemon’s Cookbook (I highly recommend it).

I have read some mixed reviews about the cauliflower gnocchi, the negative ones mentioning the gummy texture. While I will agree that it has a bit of a gummy texture, some pieces more than other, food textures often don’t bother me. Second, this dish has plenty of sauce which add lots of flavor and detracts from the gumminess.

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Cauliflower Gnocchi with Cashew Miso Sauce

if cauliflower can be gnocchi, than you can be anything!

Servings 2

Ingredients

• 1/2 cup raw cashews
• 1 tbsp white miso paste
• 1 clove garlic
• 1/2 cup water
• 1 lemon
• 1 tbsp olive oil
• salt to taste
• 1 package cauliflower gnocchi
• 10 spears asparagus
• 1/2 cup mushrooms
• 1 tsp olive oil
• 1/4 cup peas
• pepper to taste

Instructions

To make the cashew miso sauce:

1. Soak the cashew in water overnight or for at least 3 hours

2. Drain the cashews. Add the cashews, miso, water, garlic, and juice of 1 lemon to a blender. Blend on high until the ingredients are incorporated and become a sauce. 

3. Add salt to taste.

4. Make the cauliflower gnocchi according to the package. 

5. Chop the asparagus into thirds and slice the mushrooms. 

6. In a medium pan add olive oil, peas, asparagus and mushrooms. Cook on medium heat for 8-10 minutes. Add salt and pepper to taste

7. Add the cooked cauliflower gnocchi into two bowls. Evenly add the vegetables.

8. Pour 2-3 tbsp of sauce into each bowls until the gnocchi and vegetables are covered. Serve immediately. 

Substitutions:

• Gluten Free: this dish is gluten free
• Dairy Free: this dish is dairy free
• Spring Vegetables: serve this dish year round by switching out spring peas and asparagus for any winter vegetable, like spinach, or Brussels sprouts!

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