Mushroom & Broccoli Gnocchi

1/2 cup organic vegetable broth
2 heads garlic
1/4 cup olive oil
4 slices sprouted-grain or sourdough bread
3 cups broccoli florets
3 cups mushrooms of choice (I prefer a mix of portobello and shiitake)
2 tsp fresh-squeezed lemon juice
1 cup raw cashews
1 can full-fat coconut milk
1/4 cup nutritional yeast
2 tsp Celtic sea salt
1 tsp freshly-ground pepper
1 lb fresh or frozen gnocchi (I recommend Trader Joe’s cauliflower gnocchi)

Preheat oven to 300ºF. Slice top off of garlic heads and place in a small glass dish with olive oil. Place in oven and cook 20 minutes. Remove from oven and set aside.

While garlic is cooking, add mushrooms and broth to a large frying pan and heat over medium heat. Once mushrooms are soft, add broccoli and steam for additional 5 minutes, or until broccoli is bright green. Remove from heat.

In a separate pot, bring water to a boil and add gnocchi according to package directions. When gnocchi float, use a slotted spoon to remove and place in skillet with vegetables. Reserve 1/2 cup of cooking water.

Holding the base of one of the garlic heads, use a knife to squeeze out roasted garlic. In a high-speed blender or food processor, place cashews, coconut milk, nutritional yeast, lemon juice, Celtic salt, pepper, 1/2 cup cooking water and garlic. Blend on high until creamy. Add sauce to frying pan and stir with veggies and gnocchi, returning to low heat to keep warm until ready to serve.

Toast bread slices and spread roasted garlic from second head of garlic. Serve alongside gnocchi, seasoned to taste with additional salt and pepper.