Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥬Fresh Produce(5)
- 1 broccoli crown, chopped
- 3 garlic cloves
- Juice from 1/2 lemon
- 1/2 tsp pepper
- 1 shallot
🥛Dairy & Eggs(1)
- 1/2 cup unsweetened unflavored milk
🫙Pantry Staples(5)
- 1 (15oz) can of cannellini beans
- 16oz gnocchi
- 1/4 cup nutritional yeast
- 1 tablespoon oil
- 1 1/2 tablespoons olive oil
🧂Spices & Seasonings(1)
- 1 & 1/2 tsps salt
📦Other(2)
- 12oz baby bella mushrooms
- 1/4 Paramsam
👨🍳 Instructions
- 1
Heat a straight sided skillet over medium heat, add olive oil, shallot, and garlic. Sauté for 3 minutes until fragrant and softened. Scoop out the garlic and shallot and set aside (will be used for the sauce).
- 2
To the same skillet add in the mushrooms and sauté for 8-10 minutes until golden and browned.
- 3
In a large pot, bring salted water to a boil and add broccoli, letting cook for 2 minutes. Then add in the gnocchi and cook according to package instructions. Strain once cooked.
- 4
While the mushrooms and gnocchi/broccoli combo are cooking, add to a blender the white beans, sautéed garlic and shallot, milk, nutritional yeast, salt, pepper, olive oil, and lemon juice. Blend for 1-2 minutes until creamy smooth.
- 5
Going back to the skillet with the mushrooms, add in the sauce, gnocchi, and broccoli and mix until combined. Top with freshly cracked pepper and parmesan.
💡 Pro Tips
- ✓Don't overcrowd the mushrooms in the skillet—cook in a single layer with space between pieces so they release their 90%-water content as steam escapes rather than pooling, allowing true Maillard browning instead of steaming.technique8-10 minutes, medium heat
- ✓Boil the gnocchi in the same broccoli water rather than draining and restarting, since the starchy, slightly vegetal water left behind adds body to the sauce if you reserve 1/4 cup before straining.techniquereserve 1/4 cup pasta water
- ✓Blend the cannellini bean sauce for a full 1-2 minutes on high speed, not just until smooth, because extended blending shears the bean starches and proteins fine enough to create a stable emulsion that mimics dairy cream's mouthfeel without breaking when reheated.technique1-2 minutes high speed
- ✓Add the lemon juice to the blender only after the beans and nutritional yeast are already incorporated, since acid introduced too early can tighten bean proteins and make the puree grainy instead of silky.ingredientpH drop from ~6.5 to ~4
- ✓Sauté the shallot and garlic for exactly 3 minutes over medium heat (not longer) since garlic's allicin compounds turn bitter past the point of light golden color, which would carry through into the blended sauce.timing3 minutes, medium heat
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