Creamy Gnocchi in Romanesco Broccoli Sauce
These simple gnocchi are wholesome, creamy and warming, coated in a delicious romanesco broccoli sauce and topped with sautéed cabbage florets.
Servings: 4 people
Calories: 542kcal
Ingredients
- 1 Romanesco Broccoli Head medium, divided in big and small florets
- 1000 g Gnocchi 2 packs
- 2-3 tablespoon Vegan Parmesan Cheese + more to serve
- 1 tablespoon Vegan Butter
...for the sauce...
- 160 g Plant Milk Oat
- 2 Bay Leaves
- 1 Onion medium
- ½ tablespoon Olive Oil
- ½ teaspoon Smoked Paprika
- ½ teaspoon Onion Powder optional
- Salt
- Pepper
- + Romanesco big cuts
Instructions
- Bring approx 2 liters of salted water to a boil.
- Add the big florets and boil for 10-12 minutes, until they become fork tender.
- In the meantime we sauté in a pan some finely chopped onion with olive oil, bay leaves, salt, pepper, smoked paprika and more onion powder (for a deeper flavour, but you can leave it out if you prefer), until translucent (5-7 minutes). Add 1 tablespoon of water if it dries out too quickly to prevent the onion to burn and become bitter.
- Once both the cabbage and the onions mixture are ready, transfer in a blender bowl (apart from the bay leaves), add the plant milk and blend until smooth, then set aside the sauce.
- In the same pan where we left the bay leaves add some other oil and sauté the small romanesco tips with a pinch of salt and pepper. The cooking time depends mainly on how you like the broccoli to be: up to 5 minutes for crunchier bits, longer for softer ones. 6. Put the tips aside and use later on to top the dish. You can discard the bay leaves now.
- In the same water where we first boil the cabbage, add the gnocchi and cook until they come to the surface (generally it takes 2-3 minutes).
- Add the sauce to a pan and heat it up a little.
- Collect the gnocchi with a sieve and add them to the pan with a sauce. Add 3-4 tablespoon of the gnocchi cooking water (or more if they seem too dry).
- Finish with a couple of tablespoons of vegan grated cheese and 1 tablespoon of dairy free butter. Toss well until the butter is melted and the cheese well incorporated.
- Serve straight away topped with the sautéed romanesco broccoli florets and more vegan cheese to taste.
Nutrition
Calories: 542kcal | Carbohydrates: 102g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Potassium: 447mg | Fiber: 10g | Sugar: 6g | Vitamin A: 448IU | Vitamin C: 170mg | Calcium: 121mg | Iron: 14mg