🧀 Vegan Mac & Cheese Sauce w/ Sweet Potato Gnocchi
⏲ Under 30 mins | Serves 8
Finally go on board & tried some gnocchi! Unfortunately, I don’t live by a Trader Joe’s but I did find some Sweet Potato Gnocchi @wholefoods so I was super excited to finally try it. Made some vegan mac & cheese sauce to go with it 😊 Hardcore experimented with this recipe & it was pretty delicious, just needed some more salt! Also, I need to master the trick of how to cook the frozen gnocchi so it’s not soggy...any advice?🤷🏽♀️
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Deets👇🏼
▫️1 box Frozen Sweet Potato Gnocchi (@365bywholefoods)
▫️1 cup Cauliflower
▫️3/4 cup Butternut Squash
▫️1/4 cup Onion
▫️1/2 cup Cashews
▫️3 cloves Garlic
▫️1/2 Lemon, juiced
▫️1 cup Reserved Water
▫️Seasonings - Chili Powder, Turmeric, Cumin, Salt, Peppa
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To make the sauce, start off by boiling some water in a pot & adding in the cauliflower, butternut squash, onion, & cashews. Cover & let it simmer for 15 mins. (Tip: it’s okay to use the cauliflower stems so there’s no waste! It’s going to all get blended anyways 😊)
Once the veggies at soft, transfer to a food processor, reserving 1 cup of the liquid. In the food processor, add in the garlic, lemon juice, reserved water, & the seasonings. Blend until creamy. Let it sit for a few mins while you cook the gnocchi.
In the same pot, boil some more water & add in the frozen gnocchi. Once they float to the top (after roughly 1 mins), strain in a colander. To make it less “soggy”, add some avocado oil to the empty pot & cook the gnocchi for a few mins so it can firm up.
Serve the gnocchi with the mac & cheese sauce poured over. Top with red crushed pepper, vegan parmesan cheese, & zesty sprouts.
{Recipe video tutorial in story highlights}
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