Dairy-Free Gnocchi with Cream Sauce

Indulge in the ultimate comfort food with this creamy, luxurious Dairy-Free Gnocchi with Cream Sauce. Made entirely without dairy, this recipe combines tender, pillowy gnocchi crafted from russet potatoes and a luscious cashew-based cream sauce that’s rich, velvety, and completely plant-based. Flavored with nutritional yeast, garlic powder, and a splash of lemon juice, the sauce delivers a savory depth that perfectly complements the soft gnocchi. The dish is topped with fresh basil for a vibrant, herbaceous finish. Whether you're vegan, lactose-intolerant, or just looking for a healthier twist on a classic, this recipe is a must-try! Ready in under an hour, it’s an easy, satisfying meal for weeknight dinners or special occasions. Serve it on its own or pair it with a crisp green salad for a restaurant-worthy dining experience!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 1.5 cups All-purpose flour
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 cup Raw cashews
• 1.5 cups Unsweetened almond milk
• 2 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 tablespoon Lemon juice
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh basil

Directions

Step 1

Peel the potatoes and cut them into large chunks. Place them in a pot of cold, salted water and bring to a boil. Cook until the potatoes are tender, about 20 minutes.

Step 2

Drain the potatoes and allow them to cool slightly. Pass them through a potato ricer or mash them until smooth in a large bowl.

Step 3

Add 1 teaspoon of salt and gradually add the flour, mixing until a soft dough forms. You may not need all the flour, so add it gradually.

Step 4

Turn the dough onto a floured surface and knead gently for about a minute. Divide the dough into four portions.

Step 5

Roll each portion into a long, rope-like shape about 3/4 inch (2 cm) thick. Cut each rope into 1-inch (2.5 cm) pieces.

Step 6

To shape the gnocchi, press each piece lightly with the back of a fork to create ridges (optional).

Step 7

Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Step 8

For the cream sauce, soak the cashews in hot water for at least 15 minutes. Drain and rinse them.

Step 9

Place the soaked cashews in a blender with almond milk, nutritional yeast, garlic powder, onion powder, lemon juice, and black pepper. Blend until smooth and creamy.

Step 10

In a large pan over medium heat, add olive oil. Once hot, pour in the cashew cream sauce and heat gently until warm, stirring frequently.

Step 11

Add the cooked gnocchi to the sauce, stirring to coat. Cook for an additional 2 minutes, ensuring the gnocchi are fully coated and heated through.

Step 12

Serve garnished with fresh basil. Enjoy your dairy-free gnocchi with cream sauce!

Nutrition Facts

Serving size	(1324.6g)

Amount per serving	% Daily Value*
Calories	2241.2

Total Fat 83.7g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 2692.5mg	0%
Total Carbohydrate 317.7g	0%
Dietary Fiber 22.3g	0%
Total Sugars 14.6g
Protein 65.9g	0%

Vitamin D 131.8IU	0%
Calcium 809.7mg	0%
Iron 25.6mg	0%
Potassium 4712.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 11.5%

Carbs: 55.5%