1-2 crushed garlic cloves or garlic flakes or powder
1 cup vegetable or vegan chicken stock
1/4 cup vodka of choice
1 tsp truffle pesto (optional)
1 packet of your favorite vegan gnocchi
salt and pepper to taste
vegan parmesan to serve
vegan cream cheese to serve (i made my own fermented cashew cream cheese)
fresh herbs to serve
Method
Cook the gnocchi according to the packet instructions (usually I boil them in hot water with some salt until soft), drain, and add to sauce.
For the sauce: Add the butter to a pan on medium heat, then gradually add the shallots and fry along with the garlic until fragrant.
Then squeeze in the tomato paste along with the truffle pesto, and the vegetable stock.
Let it simmer for 5-8 minutes before removing from the heat to pour in the vodka, dollops of cream cheese, or coconut cream, and mix well.
Now, Drain the gnocchi and add it to the sauce, mix well again, grate in as much vegan parmesan as you desire, and then broil the gnocchi bake for 5-8 minutes at 180 degrees Celsius.
Once broiled serve the gnocchi with more cream cheese, vegan parmesan, and fresh herbs.
Photo Gallery
Hope you love this uber-creamy and satisfying dish!
