Creamy White Bean Alfredo Gnocchi with Broccoli and Mushrooms | Pinch of Parsley
Creamy White Bean Alfredo Gnocchi with Broccoli and Mushrooms
15 mins prepServes 4
Your Friday night dinner plans have been decided for you: gnocchi in a creamy white bean alfredo sauce with broccoli and mushrooms. A delicious and comforting plant-based pasta dish.
1. Heat a straight sided skillet over medium heat, add olive oil, shallot, and garlic. Sauté for 3 minutes until fragrant and softened. Scoop out the garlic and shallot and set aside (will be used for the sauce).
2. To the same skillet add in the mushrooms and sauté for 8-10 minutes until golden and browned.
3. In a large pot, bring salted water to a boil and add broccoli letting cook for 2 minutes then add in the gnocchi and cook according to package instructions. Strain once cooked.
4. While the mushrooms and gnocchi/broccoli combo are cooking, to a blender add white beans, sautéed garlic and shallot, non-dairy milk, nutritional yeast, salt, pepper, olive oil, and lemon juice. Blend for 1-2 minutes until creamy smooth.
5. Going back to the skillet with the mushrooms, add in the sauce, gnocchi and broccoli and mix until combined. Top with freshly cracked pepper and maybe some vegan parmesan. Enjoy!
