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Wild Garlic Gnocchi with Lemon Cashew Cream: A Bright and Creamy Vegan Spring Dish

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 people
Calories 450
Enjoy homemade gnocchi with a vibrant lemon cashew cream sauce, perfect for a fresh, vegan spring meal. This dish combines the earthy flavor of wild garlic with the creamy richness of cashews and a zesty lemon twist.

Ingredients

Gnocchi

  • 500 g floury potatoes (e.g., Russet, peeled and boiled)
  • 100 g flour (plus extra for dusting)
  • 1/2 tsp salt
  • 1 small handful wild garlic leaves (finely chopped)

Lemon Cashew Cream

  • 100 g raw cashews (soaked in hot water for 15 minutes)
  • 150 ml water
  • 1 lemon (Zest and juice of)
  • 1 tbsp nutritional yeast
  • 1 small garlic clove
  • to taste Salt and pepper

Garnish

  • 2 tbsp pine nuts (toasted)
  • Fresh wild garlic or basil (optional, for garnish)
  • Olive oil drizzle (optional)

Instructions 

  • Mash boiled potatoes, let cool slightly.
  • Mix in flour, salt, and wild garlic until a soft dough forms.
  • Knead gently on a floured surface until smooth.
  • Roll into ropes and cut into pillows. Optional: press with a fork.
  • Bring salted water to a boil.
  • Cook gnocchi in batches for 2–3 minutes or until they float.
  • Remove with a slotted spoon and set aside.
  • Blend cashews with water, lemon zest and juice, garlic, nutritional yeast, salt, and pepper until smooth.
  • Toast pine nuts in a dry skillet until golden (2–3 minutes).
  • Warm the cashew cream in a pan (add water if too thick).
  • Gently toss gnocchi in the sauce.
  • Plate and top with pine nuts, wild garlic, and olive oil if desired.

Notes

For best results, use freshly boiled potatoes and don't overwork the gnocchi dough.
Calories: 450kcal
Cost: $18
Course: Main Course
Cuisine: Italian
Keyword: Wild Garlic