Creamy Saffron and Grilled Pepper Gnocchi with Zucchini
Ingredients
- 500 g gnocchi
- 200 ml unsweetened vegan heavy cream / cooking cream, room tempered
- 0.25 g / 1/8 tsp ground saffron threads
- 1 clove of garlic
- 2 roasted red peppers (jarred or homemade)
- 1 small zucchini, sliced
- 1 tbsp olive oil
- 1/2 tsp Aleppo chili (or other mild chili flakes) + more to top with
- 1 tbsp nutritional yeast
- salt & pepper to taste
- 2 tbsp pistachios, roughly chopped
- small bunch parsley
Preparation
Mix saffron with the cooking cream in a small bowl and set aside for about 20 minutes.
Heat olive oil in a pan and add the whole garlic clove and the zucchini, fry on medium heat until they have browned a little.
Mix roasted peppers to a smooth puree in a blender and add to the pan along with the saffron oat cream mixture, nutritional yeast, Aleppo pepper and salt.
Mix well and let simmer on low heat for about 5 minutes.
Cook gnocchi in lots of salted boiling water for 1-2 minutes or until they float to the top and reserve 100 ml of the cooking water.
Add gnocchi to the pan and mix well with the sauce for 30 seconds then remove from heat, mix in some of the cooking water if the sauce is too thick.
Top gnocchi with fresh parsley, pistachios and Aleppo chili before serving.
