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 placing them into a blender with the rest of the ingredients. Pulse until creamy and smooth, adding more milk if the sauce is too thick.
Cook potatoes with skin on in a large pot of boiling water.
Once cooked, drain and let cool slightly.
Peel the skin off.
In a mixing bowl using a potato masher, mash potatoes, then add in flour and season to taste.
Mix everything to combine until soft dough forms.
Lightly sprinkle the surface with flour and divide the dough into 8 even sizes.
Roll each piece into a long rope about 2.5 cm thick and cut out small 2 cm pieces.
Roll each piece into a ball.
Repeat until all the dough has been used.
Pan fry gnocchi on both sides until slightly golden.
Add in Carbonara sauce and stir to combine.
Cook for another 5 minutes until warmed through.
Serve and enjoy immediately.
Tips
This recipe is great for saving time if you already have gnocchi frozen or precooked.
