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It’s wild garlic season and we love it! For this recipe you’ll need only one pot and it can be made in under 10 minutes – how cool is that? These gnocchi are made with vegan butter, cashew butter and miso and the result is a creamy, cheesy sauce that pairs perfectly with wild garlic. If you can’t find wild garlic you can use other spring greens like spinach or bok choy. We use store bought gnocchi here (because we are lazy like that) but of course you could make the gnocchi from scratch.

Serves 2

16 oz gnocchi 2 handful of wild garlic 2 tbsp cashew butter 1 tbsp vegan butter 1-2 tsp white miso salt & pepper

Cook the gnocchi in a large pot with plenty of salted water according to the package instructions. Add the wild garlic 30 seconds before the end of the cooking time. Remove one cup of the cooking water and strain the gnocchi and wild garlic. In the same pot, melt the vegan butter over medium heat, add the miso and cashew butter and whisk to combine. Add a little cooking water until you have a creamy sauce. Add the gnocchi and wild garlic and heat again briefly. Season with salt and pepper and enjoy.


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