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This vibrant Wild Garlic Gnocchi with Lemon Cashew Cream celebrates spring with its fragrant, herbal green gnocchi and creamy, zesty sauce. The gnocchi are light yet tender, and the lemon-cashew cream adds a bright, tangy richness. Toasted pine nuts bring crunch and nuttiness, making each bite feel balanced and indulgent—without any dairy or eggs.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Main Course, Pasta
Cuisine Italian
Servings 4
Calories 480 kcal

Ingredients
  

For the Gnocchi:

  • 500 g floury potatoes e.g., Russet, peeled and boiled
  • 100 g flour plus extra for dusting
  • 1/2 tsp salt
  • 1 small handful wild garlic leaves finely chopped

For the Lemon Cashew Cream:

  • 100 g raw cashews soaked in hot water for 15 minutes
  • 150 ml water
  • Zest and juice of 1 lemon
  • 1 tbsp nutritional yeast
  • 1 small garlic clove
  • Salt and pepper to taste

For Serving:

  • 2 tbsp pine nuts toasted
  • Fresh wild garlic or basil optional, for garnish
  • Olive oil drizzle optional

Instructions
 

  • Make the Gnocchi Dough: Mash boiled potatoes while still warm, then let cool slightly.
  • Mix in flour, salt, and finely chopped wild garlic until a soft dough forms.
  • Knead gently on a floured surface until smooth (don’t overwork).
  • Roll into long ropes and cut into small pillows. Optional: press with a fork for ridges.
  • Cook the Gnocchi: Bring a large pot of salted water to a boil.
  • Cook gnocchi in batches for 2–3 minutes or until they float.
  • Remove with a slotted spoon and set aside.
  • Make the Lemon Cashew Cream: Drain soaked cashews and blend with water, lemon zest and juice, garlic, nutritional yeast, salt, and pepper until smooth and creamy.
  • Toast the Pine Nuts: In a dry skillet over medium heat, toast pine nuts until golden (2–3 minutes). Stir constantly to avoid burning.
  • Assemble and Serve: Warm the cashew cream in a pan (add a splash of water if too thick).
  • Gently toss gnocchi in the sauce.
  • Plate and top with toasted pine nuts, extra wild garlic, and a drizzle of olive oil if desired.

Notes

  • Substitute wild garlic with spinach and a clove of garlic if it’s out of season.
  • For a gluten-free version, use GF flour and check the consistency of the dough.
  • You can make the gnocchi ahead of time and freeze before boiling.
Tip: This dish pairs beautifully with a crisp white wine or a light arugula salad dressed with lemon and olive oil.
Keyword creamy vegan sauce, dairy-free gnocchi, homemade gnocchi, lemon cashew cream, pine nut topping, plant-based pasta, vegan gnocchi, vegan spring recipes, wild garlic gnocchi, wild garlic recipes