Gluten free Gnocchi w Peas, Basil & Lemon Sauce

August 16, 2013 · by · Leave a Comment

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Gluten free Gnocchi w Peas, Basil & Lemon Sauce
A quick dish to make, especially if you have Cashew Cream sitting in the fridge. I love the taste of lemon zest in dishes like this and pasta, it seems to lift all flavours 🙂
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • about ½ to ¾ cup of gluten free gnocchi
  • ½ to ¾ cup of peas
  • half a cup of Cashew Cream
  • a small hand of fresh basil leafs, or about 8, chopped or torn
  • 2 tbsp of lemon juice
  • zest of ½ lemon
  • ½ cup of almond milk (or similar non dairy milk)
  • 1-2 cloves of garlic, minced
  • salt & pepper to taste
  • oil to cook
To do
  1. heat some oil in a small pan, add the peas and garlic and heat till peas are cooked
  2. add some salt & pepper
  3. in another pan, cook the gnocchi
  4. use a small pan for the sauce: heat the non dairy milk and lemon juice, when just coming to the boil, add cashew cream, zest, salt and pepper
  5. stir and add more milk if too thick
  6. place gnocchi & peas on plate, pour sauce on top and then the fresh basil

 

Filed Under: All, Complete Meal Ideas, Gluten free, Light meals, Main Dishes, Potato & Grains · Tagged: , , , , ,

Carrot & Gnocchi Soup w Croutons

July 24, 2013 · by · Leave a Comment

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Carrot & Gnocchi Soup w Croutons
Go for seconds with this lovely, lightly spicy soup. We did 🙂
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4-6
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 liters of water
  • about 400gr of grated carrot
  • 4 tbsp of veggie stock powder
  • 1 tbsp of lavender flowers – optional
  • 25 gnocchi, sliced
  • ¾ can of coconut milk
  • 50gr of onion, chopped
  • 6 tbsp of Ketjap Manis (sweet soy sauce)
  • 2 tsp of Madras curry powder
  • zest of ½ a lemon
  • 1 slice of bread per bowl, cubed
  • a small hand of chives
To do
  1. boil the water with the stock powder, carrot, onion and optional lavender
  2. when this is all nice and soft, let’s say at 20 minutes, turn off the heat
  3. after 5 minutes (just to prevent you burning yourself), add the coconut milk and blend in blender or with stick blender
  4. put back on heat and add coconut milk, sliced gnocchi, zest, curry powder, Ketjap Manis and lemon zest
  5. boil for a minimum of 10 minutes
  6. fry the cubed bread in a skillet with some oil, add a bit of garlic powder and/or other spices just before you take them out
  7. chop your chives, serve soup in a bowl and top with chives and croutons
  8. done!

 

Filed Under: All, Light meals, Soup · Tagged: , ,

Garlic & Tarragon Gnocchi w Roasted Tomatoes, Wilted Spinach & Walnuts

May 12, 2013 · by · Leave a Comment

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Garlic & Tarragon Gnocchi w Roasted Tomatoes, Wilted Spinach & Walnuts
For this meal I used home made spelt gnocchi with tarragon, but you can also use pre fab gnocchi, if you want. Fresh gnocchi actually keep quite well in the freezer, so I like to make a double batch and freeze them. (Unless you have big strong hands, don't make much more, because then making the dough becomes quite a chore).
Prepared by:
Cuisine: vegan
Recipe type: main dish
Serves: 2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of gnocchi
  • 6 or more small tomatoes
  • a bunch of fresh spinach
  • fresh thyme sprigs, 4 or more
  • a few cloves of garlic
  • olive oil
  • dried Italian or Provençal herbs
  • salt & plenty of pepper
  • handful of walnuts, chopped
To do
  1. preheat oven to 200C
  2. half your tomatoes, put them in a dish with baking paper, sprinkle each half with a little bit of oil, the dried herbs, salt & pepper
  3. bake until done, about 25 minutes - depending on your oven and how soft you want them
  4. squeeze or chop the garlic, and strip leafs of thyme sprigs
  5. heat oil in skillet (don't be skimpy), add garlic & thyme, stir fry for a little. Don't let it go brown.
  6. roughly chop your spinach and add to skillet
  7. let slightly wilt over medium heat, stirring regularly
  8. switch off heat
  9. boil your gnocchi, which should not take more than 5 minutes
  10. then place your gnocchi on a plate, spinach and roasted tomatoes on top and sprinkle with chopped walnuts. Add a dash of olive oil if you want, and done 🙂

 

 

Filed Under: All, Complete Meal Ideas, Main Dishes, Potato & Grains · Tagged: , , , , ,