Crispy Gnocchi with Butternut Alfredo
Ingredients
- 3 cups cubed butternut squash
- 1 cup cashews
- 1 small onion/shallot (chopped)
- 4 garlic cloves (peeled)
- 1 tbsp nutritional yeast
- 1 cup cooking stock
- 1/2 cup of oat milk (or other plain unsweetened plant milk)
- 1 tbsp tapioca starch
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper
Gnocchi and veggies
- 1 package gnocchi of choice
- Fresh asparagus and zucchini (cleaned and prepped)
- 1-2 tbsp olive oil
Preparation
Add butternut, garlic cloves, onion and cashews to a large pot. Cover with filtered water and bring to a boil. Let simmer for about 20-30 minutes until butternut and cashews are soft.
Let cool down enough to transfer everything to a blender including 1 cup of the cooking liquid.
Add nutritional yeast, tapioca starch, lemon juice, apple cider vinegar, herbs and plant milk and blend until everything is smooth and creamy.
Add back to the pot and heat up until bubbly while continuously stirring. Season with salt and pepper to taste.
In a non stick pan, heat up 1 tbsp of olive oil on low heat and pan fry gnocchi until crispy.
Repeat the same step with asparagus and zucchini.
