Fancy a super-comforting supper on these chilly autumn nights? Try this seasonal recipe made with root vegetables for lovely little gnocchi 🍂 🥘 🍽 They’re crispy on the outside and super-fluffy on the inside…
Prep | 5 mins
Cook | around 15 mins
Serves | 4
Mindfulness Factors | quick & easy | healthy – part of your ‘5 a day’ | 5 ingredients/packets | plant-based | vegan | 20 minute meal
INGREDIENTS
⁃ 450g prepared diced carrot & swede
⁃ 80g plain flour of choice (eg gluten-free)
⁃ 1tbsp vegetable oil
⁃ 1/2tsp dried rosemary
⁃ 30g vegan Parmesan, grated
METHOD
⁃ Boil the vegetables for 10 minutes then throughly drain and add to a food processor along with the flour and pulse until smooth
⁃ Dust a large plate with a little flour
⁃ Use two tea spoons to shape some mixture into a small oval (a ‘quenelle’) then add to the plate. The recipe should make around 25x pieces
⁃ Heat the oil and rosemary in a large pan and fry the gnocchi in batches, for a couple of mins either side until golden. Serve warm with a good shaving of vegan parm. Pairs well with warm wilted winter greens 🥬
Enjoy!
MisterRands
@misterrands 