Creamy Vegan Black Truffle Gnocchi
This elegant dinner will WOW your loved ones. This recipe fed 2 adults but could be stretched if having it as a side dish.
Equipment
- stove
Ingredients
- 500 gr gnocchi
- ½ cup cashews (soaked minimum 4 hours)
- 2 tbsp olive oil
- Pinch chili flakes
- ½ onion small (diced)
- 2 cloves garlic (minced)
- 1 tsp miso paste (heaping)
- 1 tsp Dijon mustard (heaping)
- ¼ cup nutritional yeast
- ½ lemon juiced
- 1 tbsp truffle oil
- 1-1½ cups hot pasta water*
- Sea salt and cracked pepper
- 1 lb wild mushrooms
- vegan parmesan
- 1 black truffle (golf ball sized)
Instructions
- Sauté onion, chili flakes and garlic and add to a blender. Add miso, mustard, nutritional yeast, lemon juice and truffle oil and blend until smooth and creamy. Scrape down sides as needed. Season with salt and cracked pepper.
- In the same pan add 2 more tbsp of olive oil. Cook mushrooms until golden brown. Season with salt and cracked pepper. Add gnocchi and the sauce and toss to combine. Thinly slice truffle on a mandolin and add to the top of your pasta. Sprinkle it with chili flakes and vegan parmesan.
- Drizzle with truffle oil and enjoy!
Notes
*Start with 1/2 cup water and blend the sauce. Reserve the rest of the water until you add gnocchi or pasta to the pan. Add the remaining water to thin out the sauce if desired.*