How about creating a comforting, flavorful, meal that is melt in your mouth delicious?
Gnocchi, the star of this feast, is what I am talking about. The little pillows of tender pasta are made with 3 simple ingredients – flour, potatoes, and a bit of salt. This version and its decadent creamy sauce are totally free from added oil, dairy, and eggs; what is not to love about that? You will love this two-part recipe; it’s so easy to make and delicious to share.
There are two parts to this dish, the gnocchi, and the sauce. We will start with the sauce and then make the gnocchi.
Once we have our two components prepped, the cooking is a breeze and just takes a few minutes. Most of your work will be in the prep. I like to prep all the ingredients for both components, that way I am sure I have everything, and I prevent those last-minute trips to the grocer. Serve with a beautiful salad, some colorful beans, or peas, for a bit more protein; and you have a delightful, colourful feast.
*Find this recipe and more in The Holiday Issue of VEGWORLD Magazine
Potato Gnocchi with Spicy Lemon Cashew Cream
Prep Time
60 minutes
Total Time
1 hour 5 minutes
Cathy McLellan is a Rouxbe Plant-Based Certified Chef, Professional Coach, and Vegan Recipe Designer. Creator of veganonthego.net, an online resource for established and emerging vegans, Cathy’s mission is to encourage a plant-based lifestyle through food that is accessible, delicious, and healthy. One meal at a time. Cathy’s passions include her home and family, the outdoors, gardening, and travel.
Photo by Cathy McLellan
Ingredients
Potato Gnocchi
- 3 cups Potatoes. I used 1 cup of sweet orange potato (could use purple) and 2 cups russet potatoes.
- 1 cup flour. I used 2/3 cup unbleached white flour and 1/3 cup cake flour.
- Pinch of salt
Spicy Lemon Cashew Cream
- 2 cups raw cashews
- 4-6 Tablespoons fresh squeezed lemon juice
- 1/2-T tablespoons lemon zest
- 3-5 cloves garlic
- ¼ to 1/2 teaspoon red chilli flakes or 2-3 teaspoons hot sauce
- 2 Medjool dates – pitted.
- 2 teaspoon Dijon mustard
- 3 cups water
- 1/2 -1 teaspoon salt and pepper (each) could sub 1/2 Tablespoon miso paste for salt.
Directions
Potato Gnocchi
- Bake potatoes till tender, remove skin.
- Mash with a potato ricer, best to make the pasta when potatoes are still warm.
- Add salt to the flour.
- Add 2/3rds of the flour mixture to the potatoes.
- Mix with a bench scraper.
- Gently knead by hand to get a medium firm texture. Not too dry, not too moist. Do not over knead.
Spicy Lemon Cashew Cream
- Soak the raw cashews in fresh water for minimum of 2 hours, rinse and drain.
- Add your rinsed cashews to a blender.
- Add the remaining ingredients: lemon juice, lemon zest, garlic, chili flakes, pitted dates, mustard, water, salt, and pepper.
- Blend on medium and then high speed to reach a super smooth texture.
- Taste and adjust flavors as suit you.
It will be quite thin, put aside for a few moments.
Putting it all together
- Bring a large pot of salted water to a gentle boil.
- Pour your sauce into another pot and heat up slowly, stirring occasionally with a whisk. The sauce will be thin to start and will thicken quite a bit when you add it to the pasta.
- Add gnocchi to the boiling water and gently boil till they float to the top. Remove with a slotted spoon and drain well.
- Add a bit of the sauce to your plate, next add some of your well drained gnocchi and add a bit more sauce to your liking.
- Garnish and add sides for a perfect meal. I garnished with baked tomatoes and onion, fresh parsley, and steamed green beans on the side.
