1 Pound Mini Potato Gnocchi
1/3 Cup Raw Cashews
1 Cup Unsweetened Non-Dairy Milk
1/3 Cup Vegetable Stock
2 Tablespoons Vegan Butter
1 Tablespoon Nutritional Yeast
2 Cloves Garlic, Minced
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Salt
1/4 Teaspoon Ground White Pepper
Preheat your oven to 300 degrees.
Gently separate the mini gnocchi and toss them into a 1 1/2 quart baking dish. They're so small that they don't need to be parboiled before baking.
Toss all of the remaining ingredients into a high-speed blender and pulverize on the highest setting until perfectly silky smooth. If you're using a machine that has a bit less torque, soak the cashews for at least 4 hours in advance before blender, to make them a bit softer and easier to emulsify. Blend for a full 6 - 8 minutes, until the mixture is steaming hot.
Pour the cashew cream all over the waiting gnocchi before easing the dish into the oven. Bake for 1 - 1 1/2 hours, until the gnocchi are fork-tender and the liquid is thick and rich. Top with freshly chopped parsley, if desired, and serve bubbling hot.
Makes 4 - 6 Servings as a Side; 2 - 3 Servings as an Entree with Salad
©Hannah Kaminsky http://www.BitterSweetBlog.com