Vegan Alfredo Gnocchi

This recipe has rocked my world. Besides it being absolutely delicious, easy and customizable, Alfredo sauce (like dairy style) is extremely fatty (like 75 grams of fat per serving!) This vegan recipe packs all the flavor with a ton less fat. Give it a try!

Approximately 3 servings, Recipe adapted from this

1 tablespoon oil
9 oz package of gnocchi (I used Nuovo Pasta Gnocchi)
1 broccoli crown, chopped
8 oz Baby Bella mushrooms, sliced
1 bunch asparagus, angle-cut in 1-2 pieces

Cannellini Bean Alfredo Sauce:
1 shallot, minced
3 garlic cloves, minced
1 (15oz) can of Cannellini beans, drained & rinsed
1/2 cup non-dairy milk
Juice from 1/2 lemon
1 1/2 tablespoons olive oil
1/4 cup nutritional yeast
1 teaspoon salt
1/2 teaspoon ground pepper

1. In a large skillet add olive oil, shallot, and garlic over medium heat. Sauté for 3 minutes until fragrant and slightly brown. Transfer to a small bowl and set aside.
2. Add the mushrooms to the skillet and sauté for 8-10 minutes until browned. Transfer to plate and set aside.
3. Add the asparagus to the skillet and sauté for 5-8 minutes until cooked to desired texture. Then add the mushroom back to the skillet and turn off heat. Leave while you make the sauce and pasta.
4. In a large pot, bring salted water to a boil. Add the broccoli and let cook for 2 minutes. Then add in the gnocchi and cook according to package instructions, until gnocchi floats. Strain and add into large skillet. Let sit while you make the sauce.
5. Add Cannellini beans, sautéed garlic and shallot, non-dairy milk, nutritional yeast, salt, pepper, olive oil, and lemon juice to a blender and blend for 1-2 minutes until creamy.
6. Pour sauce over the gnocchi, broccoli, mushroom and asparagus in the skillet, scraping with rubber spatula to get all the goodness out.
7. Over medium heat, mix until sauce is evenly distributed. Taste for salt level.
8. Transfer for serving, garnishing as you desire!