Vegan gnocchi with sauce

Vegan gnocchi with sauce

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Vegan Potato Gnocchi is a very simple recipe consisting of just three exceptional ingredients, served with a creamy roasted onion sauce.

If you've never made gnocchi, you'll be surprised how easy it is and that no animal product is required for these tasty potato pads. Yes, they are gnocchi without eggs.

The secret to perfect vegan gnocchi that don't look like a goop is to simply microwave (or oven) the potatoes instead of boiling them.

The main reason is to keep the potatoes as dry as possible so they don't get too mushy when you add the flour. Not only that, but cooking them in the microwave saves you time too.

Once you know the secret of gnocchi, it is time to choose the sauce. There are many sauces that go well with vegan gnocchi, from a simple tomato sauce tovegan pesto or a creamy sauce.

Recipe for two

For the creamy roasted onion sauce

    • 2 medium onions, unpeeled
    • 65 grams of raw cashews, soaked in water overnight or in hot water for 30 minutes.
    • 1 garlic clove, peeled and chopped
    • 60 ml plus 2 tablespoons of water
    • The juice of a quarter of a lemon
    • ½ teaspoon salt (or to taste)
    • 1 or 2 tablespoons of olive oil (optional)

For the vegan gnocchi

  • 500 grams of potatoes
  • 1 teaspoon salt
  • 90 grams of common flour

For the creamy roasted onion sauce

    1. Preheat the oven to 200 ° C.
    2. Place the onions on a tray and roast until the skin is black and the onions are very, very soft - 30 to 45 minutes. Remove from oven and let cool.
    3. Peel the onions and blend them together with the other ingredients. The amount of liquid can be adjusted to achieve the desired consistency. I didn't put oil on it but you can, if you want.

For the vegan gnocchi

  1. Prick the potatoes with a fork and cook in the microwave for 10 minutes, turning after 5 minutes, or until soft.
  2. Bring a pot of water to a boil.
  3. Let the potatoes cool a little but remain warm. Peel them, add the salt and puree. Add about 60 grams of flour and mix well. I like to use my hands to mix. I also like to test the consistency of my gnocchi by making and cooking just one. If it's too soft, I add more flour. In total I added about 90 grams of flour but you may need more or less depending on the consistency you like.
  4. Once you are happy with the consistency, take a portion of the dough and form a rope with your hands. Cut the string into pieces the size of the gnocchi. Working in batches, cook some of the gnocchi in the boiling water until they float - a minute or two. Remove from the pot and leave in a colander until you finish cooking them all.
  5. Serve immediately with the creamy roasted onion sauce, pepper and a drizzle of olive oil on top if you like.