Gnocchi with Cashew Cream Alfredo

Gnocchi with Cashew Cream Alfredo

2 large russet potatoes, peeled and chopped
2 cups flour – gluten-free flour is great!
1 large egg

1/2 cup raw cashews  
1 clove garlic 
3 tbsp nutritional yeast
3/4 cup + 2 tbsp almond milk or cashew milk
1 Tbs. lemon juice 
2 Tbs. coconut oil or butter 
2 tsp. Dijon mustard 
1 Tbs. tahini (sesame seed paste) 
pinch of nutmeg 
sea salt, to taste (1/2-1/3 tsp.)
freshly ground black pepper, to taste

 

Bring a large pot of salted water to a boil. 
Add the potatoes to the pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.

Combine mashed potato, flour, and egg in a large bowl. 
Knead until dough forms a ball. Shape small portions of the dough into long “snakes”.

 

On a floured surface, break snakes into half-inch pieces. Roll into what would seem like perfect gnocchi but are actually little pieces of imperfection.

Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top. Remove with a slotted spoon.

 

Meanwhile, combine the cashews and all remaining ingredients in a high-speed blender and process until smooth. Serve over warm gnocchi.