Mushroom Stroganoff Gnocchi


Happy Halloween friends!!

This is probably not quite what you were expecting on a day like today. Yeahhhh I totally dropped the ball this year on cute, festive, halloween themed treats. #foodbloggerfail

But I will just leave this right here for your entertainment 😉




Ohhh our poor puppy! He was such a trooper this weekend with all the Halloween festivities and costume changes. And then he slept literally all day Sunday recovering from his crazy weekend lol!

But, seriously, how cute is this pic?!?

Anyways, if you ARE in need of some fun and festive recipes today, go check out these oldies but goodies: Halloween Chocolate PB Granola Bites and these Halloween Granola Bite Blizzards.

Because we’re talking GNOCCHI today!


Mushroom Stroganoff Gnocchi {vegan} //


Everyone still needs to eat a REAL meal on Halloween (and no, reese’s cups do not count as a meal), so why not make is something warm and comforting and filling before you head out to your festivities or trick-or-treating or whatever it may be?!? If you feel me, I’ve got the BEST pasta dish for you today: Mushroom Stroganoff Gnocchi— made entirely vegan and very easily gluten free for all your dietary needs 🙂

I got the idea for today’s recipe from one of my all time favorite cookbooks, Isa Does It. Have you heard of it before? Have a copy at home? Use it religiously?!? Yeah, it’s definitely one of the best vegan ones out there, so I don’t blame you.

Well, anyways, Isa has an utterly delicious recipe for Tofu and Mushroom Stroganoff in this book that I use frequently, but of course I adapt it every time to fit our eating preferences. And today I’ve done it again, but this time, with my favorite pasta EVER.



Mushroom Stroganoff Gnocchi {vegan} //


Is anyone else a huge gnocchi fan out there?

Back when I was in high school, my best friend and I used to frequent this little Italian joint near our town after school just to order boxes of take-out gnocchi. Yeah, most teens go for pizza, we went for gnocchi. (#futurefoodblogger) But seriously people, it was amazing! Soft, tender pillows of potato and dough all covered in this luscious, creamy tomato sauce— is there really any better comfort food?

So that, of course, started my obsession with gnocchi, which clearly did not end there. I’ve tried my hand over the years making homemade gnocchi— pumpkin gnocchi, butternut squash gnocchi, whole wheat gnocchi, and I even taught my nanny kids this summer how to make traditional gnocchi (and it didn’t turn out half bad!).


Mushroom Stroganoff Gnocchi {vegan} //

Mushroom Stroganoff Gnocchi {vegan} //


Today I used DeLallo’s Whole Wheat Potato Gnocchi because it’s absolutely delicious and SO easy to make, but you could totally make your own homemade as well. I topped this gnocchi with a rich, creamy stroganoff sauce, made from a mix of white wine, mushrooms, tomato paste, and cashew cream. These flavors simmer and meld together in the most beautiful, luscious way!

I topped it all off with some fresh parsley and a side of white wine (of course). The perfect, comforting start to a busy Halloween! Hope you all have a great night!


Mushroom Stroganoff Gnocchi {vegan} //

Mushroom Stroganoff Gnocchi {vegan} //

Mushroom Stroganoff Gnocchi

Serves 4-6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Vegan
Meal type Main Dish


  • 16 oz gnocchi (I used whole wheat)--- use vegan, if needed

for the sauce

  • 1/2 cup cashews, soaked overnight or for at least 2 hours
  • 1 cup vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 1 Medium yellow onion, diced
  • 4 cloves garlic, minced
  • 8oz button mushrooms, sliced
  • 1 teaspoon thyme
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste
  • salt and pepper, to taste
  • fresh chopped parsley, chopped


Step 1
Soak cashews overnight in water (or for at least 2 hours).
Step 2
Drizzle 1 tbsp of olive oil in a large skillet over medium heat. Sauté the onions for 5 minutes, or until translucent, then add in the mushrooms and garlic. Sauté for another 5 minutes, or until mushrooms are tender. Add the wine, tomato paste, thyme, salt and pepper and turn the heat up to high. Let the wine reduce by about half.
Step 3
While the wine is reducing, boil some water for your gnocchi and prepare according to package. Also, drain your soaked cashews and blend with 1 cup of vegetable broth in a high speed blender for 1-5 minutes (depending on strength of blender). You want the cashew mixture to be very smooth.
Step 4
Pour the cashew mixture into the sauce and stir. Cook for an additional 5 minutes, or until sauce has thickened as desired. Once the gnocchi are done cooking, drain them and add them to the sauce. Toss to coat, then serve with some freshly chopped parsley and some white wine 🙂

Mushroom Stroganoff Gnocchi {vegan} //


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. Don’t worry I totally dropped the ball with lack of fun halloween treats today too. But this!! I love a good pillow-ey gnocchi. And that sauce – cashew cream and all! I can’t wait to try it.

    • haha halloween just snuck up too fast this year! Thanks Rebecca— you will LOVE it!

  2. Oh my goodness, what an adorable costume! I loooove gnocchi, so I’m perfectly happy with this recipe over another halloween treat 😉 This version, with a creamy cashew sauce, sounds so delicious! Will have to try it soon!

    • As a gnocchi lover myself, I have to agree! Thanks so much Joscelyn 🙂

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