Gnocchi Dauphinoise

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