Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
4
Beginner
Difficulty
0
Ingredients
- 1/2 cup chopped shallots
- 1 packet tomato paste (roughly 2 tsp)
- 1-2 crushed garlic cloves or garlic flakes or powder
- 1 cup vegetable or vegan chicken stock
- 1/4 cup vodka of choice
- 1 tsp truffle pesto (optional)
- 1 packet of your favorite vegan gnocchi
- salt and pepper to taste
- vegan parmesan to serve
- vegan cream cheese to serve (i made my own fermented cashew cream cheese)
- fresh herbs to serve
Method
- Cook the gnocchi according to the packet instructions (usually I boil them in hot water with some salt until soft), drain, and add to sauce.
- For the sauce: Add the butter to a pan on medium heat, then gradually add the shallots and fry along with the garlic until fragrant.
- Then squeeze in the tomato paste along with the truffle pesto, and the vegetable stock.
- Let it simmer for 5-8 minutes before removing from the heat to pour in the vodka, dollops of cream cheese, or coconut cream, and mix well.
- Now, Drain the gnocchi and add it to the sauce, mix well again, grate in as much vegan parmesan as you desire, and then broil the gnocchi bake for 5-8 minutes at 180 degrees Celsius.
- Once broiled serve the gnocchi with more cream cheese, vegan parmesan, and fresh herbs.
