Creamy Gnocchi with Broccoli Basil Sauce
Ingredients
- 1 broccoli, cut into florets
- 500 g gluten-free gnocchi
- Olive oil, salt, and pepper
- 1 can cannellini beans
- 100 ml vegetable broth
- 1 clove garlic
- 1 tsp onion powder
- 1 tbsp Italian herbs
- 3 tbsp nutritional yeast flakes
- 2 tbsp lemon juice
- 2 handfuls fresh basil
- Pine nuts
Preparation
Place the broccoli on a baking sheet and drizzle with olive oil, pepper, and salt. Roast for 15-20 minutes at 200 degrees Celsius. Turn the florets halfway through.
Put the beans, garlic, vegetable broth, 2 tablespoons olive oil, Italian herbs, onion powder, nutritional yeast flakes, lemon juice, pepper, and a bit of salt in a blender and blend until thick and creamy.
Cook the gnocchi. Heat some oil in a skillet and fry the gnocchi for 15 minutes over medium heat until crispy. You can also boil the gnocchi if you prefer.
Put the sauce in a pan, add the gnocchi, and stir together. Add the broccoli last.
Divide the gnocchi among plates. Serve with the roasted broccoli and garnish with basil and pine nuts.
