This comforting baked rosé gnocchi dish combines crispy mushrooms with a rich cashew cream and whole tomatoes. Perfect for dinner, it's topped with fresh basil to bring in a garden flavor. It's easy to prepare and delicious!
1: Cook gnocchi for about a minute less than the package instructions.
2: Crisp mushrooms in a Castiron pan on medium high with a splash of olive oil until crispy, about 10 minutes.
3: Remove mushrooms and add shallots and garlic to the pan.
4: Crisp shallots and garlic for about 3 minutes, then add the can of tomatoes and smash them down, cooking for about 10 minutes.
5: Add the blended cashew cream and stir.
6: Toss the gnocchi into the sauce to coat.
7: Top with vegan cheese of choice and the crispy mushrooms.
8: Bake at 350°F for 15 minutes or until bubbling slightly.
9: Plate up with a topping of basil and enjoy!
