Crispy Cauliflower Gnocchi with Parmesan Pea Purée
Ingredients
- gnocchi
- 1 head cauliflower, washed and chopped
- 1 large russet potato, peeled and chopped
- 1 tablespoon minced garlic
- 1/3 cup vegan parmesan cheese (recipe below)
- 2 cups cassava flour
- salt & pepper, to taste
- olive oil (for roasting the potato and cauliflower)
- 1-2 tablespoons coconut oil (for crisping the gnocchi)
- parmesan pea purée
- 2 cups frozen peas
- 1/4 cup vegan parmesan cheese
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1 tablespoon vegan/plant butter
- 1 tablespoon non-dairy yogurt (or you can use plant milk)
- 1 tablespoon diced mint leaves
- garnishes
- toasted pine nuts
- mint leaves
- parmesan cheese
- vegan parmesan cheese
- 1 cup raw pumpkin seeds
- 1/4 cup hemp seeds
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Preparation
Heat oven to 425° f
Add the chopped cauliflower and potato to a baking sheet and drizzle with olive oil and sprinkle with salt and black pepper
Sprinkle on the minced garlic
Place in oven and roast until vegetables are pierced easily with a fork, about 20 minutes
Remove from oven and let cool
Note: alternatively to save a little time, you can use frozen cauliflower, but i do recommend fresh
While those are roasting, make your vegan parmesan cheese by blending all ingredients together until you achieve a fine texture
Alternatively, you can use store-bought, but i did use my own parmesan cheese in this recipe
In your food processor/blender, blend all ingredients until you have a fine, parmesan cheese-like texture
Store in an airtight container in the fridge
Now make your parmesan pea puree
Pour 2 cups of peas into a glass measuring cup/glass bowl and cover the peas with water
Microwave the peas for 2 minutes, strain and then place the peas into your food processor/blender
Steps continued in comments below!