The Recipe

Serves 4

Prep time 10 min

Cook time 20 min

Ingredients

1 small yellow onion chopped finely

2 cloves of crushed garlic

1 tbsp vegan butter

¾ cup of white wine

2 packages of your favourite gnocchi

5 cups sliced brown cremini mushrooms

1 tbsp of vegan chicken or vegetable stock

2 tbsp of vegan garlic cream cheese

3 tsp of cornstarch

⅓ cup nutritional yeast

2 cups of unsweetened almond milk

2 cups of de-stemmed chopped kale leaves or 1 cup of frozen chopped kale leaves

Directions

1. Saute onion, garlic and butter in a pan for a few minutes.

2. Add the stock of your choice into the pan and saute until the onions are translucent - don’t let the onions and garlic brown. Add white wine to the pan and stir.

3. Add the 5 cups of mushrooms and saute. Let everything reduce on medium to low heat so that you are not browning anything, you just want it nice and soft.

4. Add the garlic cream cheese and stir. While everything is simmering, it is time to make the cream sauce.

5. In a bowl, mix together your cornstarch, nutritional yeast, and almond milk. Whisk together until the cornstarch is fully dissolved.

6. Add the cream sauce to your pan with mushroom and onion mixture then simmer for 5 to 10 minutes. Sprinkle with salt to taste while simmering.

7. Add kale to the pan and let reduce for 2 minutes on medium.

8. Add a small squeeze of lemon juice once the mixture has stopped simmering.

9. Toss the cooked gnocchi in your pan so it can get nice and coated with the sauce!

10. Sprinkle some fresh italian parsley on top, and serve!