Creamy Gnocchi Al Tartuffo
Vegan, plant-based, cheesy, truffle, gnocchi
To all the truffle lovers out there, welcome to our favourite vegan gnocchi recipe.Yes, you read that correctly, no animals used as the truffle comes from a natural aroma. Rich flavour of truffle in a plant-based creamy sauce. Enjoy!
Bring a medium sauce pan with 1,5 liters of water and a pinch of salt to boil. Cook the gnocchi for 1-2 minutes, they are ready when they come up. Drain and cool them down with cold water, to avoid overcooking.
Dry wash the mushrooms with a kitchen towel and slice them. Peel the garlic and shallots and slice both thinly. Chop the spring onion thinly and set aside for finishing.
Bring a medium frying pan to medium high heat. Add 2 tbsp of olive oil with the garlic and shallots and stir fry for 2 minutes. Then add the mushrooms and stir fry for 3 to 5 minutes until golden. Add the gnocchi and roast until golden brown and crispy (add more oil if necessary). Add the spinach and sauté for 1 more minute until cooked.
Off the heat, add the truffle sauce and stir in to allow it to melt. Divide into plates and sprinkle with nuts, seeds and spring onion.
While working your hands through the fluffy flower you roll the soft, squishy and oval shaped gnocchi. The bright light that shines though massive open doors reveal the olive trees and mountains in the backdrop. The scent of olives and truffle aroma please your tastebuds and sets a real appetite.
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