Creamy spinach, mushroom and asparagus gnocchi

This recipe is almost a dream. The creaminess of the cashew sauce goes with the spinach, mushroom and asparagus just like strawberries go with cream, salt goes with pepper, and Batman goes with Robin. I think these ingredients were created solely to be in this dish. Not only is it mouth-watering and very sophisticated, it is one of the easiest dishes in human history. It is mellow and mild and lush, yet bursts with the flavours of garlic and black pepper. Furthermore, it is highly nutritious; providing you with the right carbs, iron, protein and healthy fats. It is one of my absolute favourites and I 10/10 recommend.

Abundantly serves 6

Ingredients:

• A bunch of spinach
• A pack(roughly250g) chestnut mushrooms, sliced
• 150g/a cup cashews
• 1 kg gnocchi
• A cup of Asparagus, chopped into small cubes
• Salt
• Black Pepper
• 12 garlic cloves
• Half an onion
• Coconut oil for sautéing

Soak the cashews in water for about 15-20 minutes to soften them.

Prepare all the ingredients so that they are all ready, as it all happens quite quickly. Sauté the spinach, mushroom, asparagus, onion and garlic in a little coconut oil(olive oil will work too) and 1/4 of a tsp of salt(varying according to taste).

Then, boil some water in a large pan, with 1/4 tsp of salt, to cook the gnocchi. Whilst waiting for it to boil, add 1/4 of a tsp of salt to the cashews and water and blend in a food processor/blender. Boil the gnocchi for about 15-20 minutes, and when they float to the top drain using a slotted spoon to gently lift them out into another empty bowl.

Pour the cashew sauce over the sautéed vegetables and stir over low heat for 2-3 minutes, just to make sure the sauce is warm. Add to the gnocchi and serve up this fast and incredibly easy yet beautiful meal.