1 cup mashed sweet potatocooked-boiled until soft
1/2 cup or more of all purpose gluten free flour
2 teaspoons olive oil
a pinch of salt
¾ cup raw cashews
½ a lemon squeezed
1 tsp apple cider vinegar
1 medium brown onion
2 garlic cloves crushed
2 sprigs or rosemary
a bunch of fresh sage
2-3 large mushrooms
½ cup peas
3 large handfuls of spinach
1 cup almond/ coconut/ nut milk
Soak raw cashews in 1.5 cups of boiling water and set aside for roughly and hour.
Boil sweet potato until soft.
In a bowl stir together the cooked mashed sweet potato and flour for the gnocchi until completely smooth. Keep adding flour until a soft dough consistency is achieved.
Separate dough into four equal parts and roll out into 1.5 cm diameter tubes on a surface dusted lightly with tapioca flour. Cut the tubes of dough into 2cm pieces.
Set aside to make your sauce.
Drain half the water from the cashews. Squeeze in half a lemon and add apple cider vinegar. Season with salt and pepper with the option of vegetable stock powder.
Blend in a high power blender until smooth.
In a pan brown onion with olive oil and then add mushrooms, sage and rosemary. Cook until caramelised.
Add frozen peas and fresh spinach to the pan.
Turn pan off the heat and add the creamy sauce. As it reduces add coconut or nut milk alternative to give you as much creamy sauce as you need.
Add boiling water to a pot and add gnocchi to the water (Do it in multiple batches to prevent them from sticking)
Ass gnocchi rises remove them from the water using a slotted spoon and place them in the creamy sauce. Place Sauce pot on a low heat and stir gnocchi into the cream.
Serve with chilli flakes and nutritional yeast/ goats cheese/ parmesan