Vegan Cacio E Pepe Gnocchi with Seared Vegetables
Ingredients
- 3 tbsp no-salt vegan butter, softened at room temperature
- 1.5 tbsp white miso paste
- 2 cups Brussels sprouts, bottoms cut and halved
- 2 cups cauliflower florets, cut into bite-size pieces
- 3 tbsp olive oil
- 2 tsp freshly cracked black pepper
- 1 lb shelf-stable gnocchi
- 2 tbsp nutritional yeast, finely ground
- 2 tbsp vegan parm, store-bought, finely ground
- 1/2 cup pasta water
- Juice from 1/2 lemon
- Lemon zest, optional
Preparation
In a small bowl combine butter and miso paste with a fork until miso is evenly distributed. Set aside
In a large non-stick sauté pan, heat olive oil over medium-low heat, add 1 teaspoon of black pepper, swirl around in pan, heat until fragrant approximately 30 seconds to 1 minute
Add florets and Brussels sprouts, mix to coat. Turn up heat to medium-high. Cook Brussels sprouts with cut side down, cook undisturbed 5-7 minutes until veggies get crisp and golden underneath
Meanwhile bring a large pasta pot of water to a boil using only enough water to cover gnocchi
Next, add 2 tablespoons water to veggie pan, and cover 3-5 minutes until tender
Remove lid, stir and cook until 1-2 minutes until liquid has evaporated
Turn off heat, add miso butter, combine
Add gnocchi to boiling water (no need to salt), when gnocchi starts to float to the top transfer with a slotted spoon, and add to pan. Turn on heat to medium-low
For the sauce: In a small bowl whisk together 1/2 cup pasta water, nutritional yeast, parm, and remaining pepper. Add sauce to gnocchi and veggies. Mix to coat. Warm 1-2 minutes until sauce thickens
Add lemon juice to taste. I topped my dish with some lemon zest as well. Enjoy
