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1
Put water on to boil and when boiling add your gnocchi. the next step should be worked through quickly as the gnocchi only take about three mins to cook - you know when they are done as they rise to the top of the water.
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2
Put cashews into Vitamix (or powerful food processor), add water to cover and blitz until you get a really creamy sauce (you cold take some out at this point to use as a cream for fruit etc, or to water down further to make your own cashew milk).
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3
Throw the himalayan salt, two mushrooms, nutritional yeast to taste, tamari, reishi mushroom powder and apple cider vinegar into the cashew cream and blitz until smooth. Just test and adjust to your taste,
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4
Chop the remaining mushroom into small pieces
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5
Throw three frozen spinach nuggets into boiling gnocchi water and cook through (make sure they are properly cooked as they can trick you and the insides of the nuggets can still be frozen - so pull them apart to check. If using fresh, you won't have that problem - just drain the gnocchi and let the chopped spinach wilt.
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6
Drain the gnocchi through a fine sieve and pour the creamy sauce over, mix in the mushrooms and drizzle with truffle oil and a touch more tamari.
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7
Serve and enjoy!
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8
(With left-over sauce, add a few more herbs and spices and use it to coat kale and dehydrate - it will make an incredible dehydrated crunchy kale.)
