Today I need to share a basic and scrumptious formula for Crispy Roasted Vegan Gnocchi (potato dumplings) that is certainly one of my outright most loved dishes. I make this simple formula so frequently and it never gets exhausting. Under any circumstances, a few people think Gnocchi are noodles, however, they are little potato dumplings. They're simply made of potatoes and a smidgen of flour in addition to starch that helps the potato dumplings don't self-destruct.
I as a rule get ready a greater amount of this scrumptious potato dumplings and afterward solidify them in clumps, so I generally have some close by when I need to serve a speedy and simple supper or lunch. I like Vegan Gnocchi best when they're firm sautéed with mushrooms, garlic, and pine nuts.
Recipe for crispy roasted gnocchi with mushrooms and garlic basil parsley pesto - quick and easy to make - vegan and delicious!
Ingredients
- 300 g vegan gnocchi
- 1 red onion
- 1 garlic clove
- 250 g mushrooms
- 2 tbsp olive oil
- salt & pepper
- pine nuts
- garlic basil parsley pesto
- fresh basil or other herbs of choice
- nutritional yeast flakes
Instructions
- Prepare Homemade Gnocchi (or use store-bought Gnocchi).
- Peel onion and cut into strips.
- Peel garlic and chop.
- Clean mushrooms and slice.
- Heat up oil in a pan and roast gnocchi for about 5 minutes each side.
- Add garlic, onions and mushrooms and roast for 5-10 more minutes until goldenbrown and crispy. Season with salt and pepper.
- In the meantime toast pine nuts in another pan without oil.
- Serve your roasted gnocchi with the pesto and sprinkle toasted pine nuts, fresh basil (or other herbs of choice) and nutritional yeast flakes on top as desired.
- Enjoy!
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