This vegan gnocchi is incredibly delicious and creamy. It's beautifully rich, full of flavour and definitely a crowd pleaser!
serves 3-4 - 1,010 calories (250-340 calories per person)
INGREDIENTS:
5 button mushrooms
500g of gnocchi (pre made)
2 capsicums (red peppers)
1/2 of a butternut squash
1 zucchini
1 large carrot
handful of cherry tomatoes
1 brown onion
handful of parsley
1 Vegetable stock cube
Splash of balsamic vinegar
METHOD:
Chop up pumpkin,carrot, and 1 of the red peppers and put in saucepan with vegetable stock cube and 3 cups of water. Put on medium heat and cook until veggies are really soft and can be broken apart.
While the veggies are boiling, chop up the second red pepper (i used a yellow pepper) along with the mushrooms and put on an oven tray with whole cherry tomatoes. Drizzle with olive oil and put on a high grill for 10 mins. Make sure the peppers are put on the tray so the skin is facing up.
Take the veggies out of the grill and put aside. Chop up zucchini and onion. Put on tray and slash balsamic vinegar on the onion. Put in oven at around 180 Celsius top and bottom heat for 20 mins.
Boiled veggies should be done! Put it all in the food processor and blend until its as smooth as possible. Might need to do it in batches if your food processor isn’t big!
boil gnocchi and take out when they float. drain the gnocchi and put in the oven with olive oil on high grill, flipping over mid way until both sides are browned.
put gnocchi and veggies (expect for cherry tomatoes) in a frying pan to heat up, then add the pumpkin puree and the parsley (leave a bit to garnish)
Serve onto plates garnishing with cherry tomatoes and parsley! Enjoy!
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