Gnocchi Recipe Vegan: With Vegetables and Canon Pesto
The slightly flared flavor and the crunchy texture of the canons give an unmistakable touch to this original pesto. Small can be tasty, yes. And the delicate leaves of the canons are. The best way to enjoy it’s fresh, herbaceous, slightly acid and nutty flavor are, without a doubt, raw, but within this obviousness the possibilities are endless.
Here is a gnocchi recipe vegan that includes it as pesto, replacing basil. The result will surprise you.
Ingredients for gnocchi recipe vegan
- 200 g fresh gnocchi
- 1 large carrot
- Half small zucchini
- 70 g of canons
- 35 g roasted sunflower seeds
- 8 teaspoons extra olive oil
- 1 clove garlic
- 2 tablespoons nutritional yeast
- Black pepper and salt
Preparation for gnocchi recipe vegan
- 25 Minutes preparing
- 20 minutes cooking
Pesto is made. To do this, the canons, pipes, garlic, salt, oil and Parmesan are crushed with mortar or blender. It should be well mixed but textured.
Very thin carrots and zucchini are grated so that they look like the very thin fettuccine.
Saute 2 minutes with oil and season with a little salt and pepper.
The gnocchi is cooked, added to the same pan and sauteed briefly. They are presented with pesto.
Prepare gnocchi without egg
Cut the potatoes in half or three parts (leaving the skin) and cook them in a pot with plenty of water.
When they are cooked (or what is the same, when we can easily cross them with a fork), we remove them from the water and let them drain.
Next, we remove the skin and mash the potato until it is pureed. We add a good stream of olive oil and plenty of salt, black pepper, garlic powder, and nutmeg without fear.
Crush, stir, and gradually add the flour. The trick is to add slowly and mix. Add and mix again … So until you finish with the 300 grams of flour. Then we knead.
* The amounts of flour are indicative, depending on the potato we may need to add more. The idea is to have a moldable and relatively sticky dough, but not too much.
On a floured surface (so it does not stick to us), we take a large portion, make a “churro” with it and cut it into portions of between 1 and 2 centimeters. They can also be made in “little balls” as I show you in the photo. It is important to stain your hands with some flour to work it better.
* I recommend that you do not make them very large, keep in mind that in the water they will grow a little.
* If you get tired of kneading gnocchi, you can store the dough in the fridge, covered with film.
We prepare a large pot with water and a pinch of salt, and when it is boiling, we put our gnocchi inside. Let them cook until they float entirely in the water (that will be less than 5 minutes of cooking).
We remove them and let them drain. For the sauce, we chop the onion and garlic in a pan.
When golden brown, add the textured soy for a few minutes. Then, we add the tomato sauce and the spices: black pepper, salt, and basil.
* If you prefer a more fluid and not so thick sauce, add more tomato sauce. This goes to taste.
Mix and let stand a few minutes over medium-low heat so that the soy is hydrated with the tomato sauce. We put out the fire. We serve the gnocchi and bathe them in the Bolognese sauce.