Red Beet Gnocchi with Cashew Cheese Sauce
Ingredients
- 2 red beets
- 2 boiled potatoes
- water (as needed)
- flour (as needed)
- breadcrumbs
- 1 clove garlic
- 10 basil leaves
- nutritional yeast
- 1 tablespoon hemp seeds
- a pinch of salt
- 1 teaspoon cashew butter
- 2-3 tablespoons water
- 1 teaspoon lemon juice
Preparation
Cook two red beets until soft.
Boil two potatoes and mash them.
Mix the cooked beets with some water and the mashed potatoes to make a paste.
Add flour to the paste until a dough forms and knead it.
Shape the dough into gnocchi pieces and boil until they float.
Make a paste with 1 clove garlic, 10 basil leaves, 2 tablespoons nutritional yeast, 1 tablespoon hemp seeds, and a pinch of salt.
Mix the paste with breadcrumbs and toast in the oven at 180°C.
For the cashew cheese sauce, mix 1 teaspoon cashew butter, 1 tablespoon nutritional yeast, 2-3 tablespoons warm water, a pinch of salt, and 1 teaspoon lemon juice.
Assemble the dish by combining the gnocchi with the sauce and topping with toasted breadcrumbs and tomatoes.
