Homemade Gnocchi with Creamy Carbonara Sauce
Ingredients
Gnocchi
- 3 medium white potatoes
- 1-2 cups of all-purpose flour
- salt and pepper, to taste
Vegan carbonara sauce
- 1 cup raw cashews (soaked in warm water for 15 minutes)
- 3/4 cup oat milk
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon turmeric
- 2 garlic cloves, minced
- 1/2 teaspoon onion powder
- salt and pepper
- grated dairy-free cheese, for garnishing
- fresh parsley, for serving
Preparation
Make the Carbonara sauce by draining the cashews and blending them with the other sauce ingredients until creamy and smooth, adding more milk if needed.
Cook the potatoes with skin on in a large pot of boiling water until done, then drain and let cool slightly.
Peel the skin off the potatoes.
Mash the potatoes in a mixing bowl using a potato masher, then add flour and season to taste.
Mix to combine until a soft dough forms.
Lightly sprinkle the surface with flour and divide the dough into 8 even pieces.
Roll each piece into a long rope about 2.5 cm thick and cut into small 2 cm pieces.
Roll each piece into a ball and repeat until all dough is used.
Pan fry the gnocchi on both sides until slightly golden.
Add the Carbonara sauce and stir to combine.
Cook for another 5 minutes until warmed through.
Serve immediately.
Tips
This recipe is great for saving time if you already have gnocchi frozen or precooked.
