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Recipe:

Creamy Gnocchi Carbonara

Creamy Gnocchi Carbonara recipe

Turns out those fluffy little pillows of heaven they call "gnocchi" are actually pretty easy to make from scratch! Seriously, you knead to try it sometime.

Preparation time Prep: 25 mins
cook time cook: 25 mins
serves:
4
Skill level Totally Doable

You will need:

  • 750g potatoes, peeled and cut into large chunks
  • 1 cup plain flour
  • ½ teaspoon salt
  • Pinch of cayenne pepper
  • ¼ cup flat leaf parsley, roughly chopped
Carbonara Sauce
  • 1 cup cashews, soaked for 1-2 hours
  • 1 cup (250g) silken tofu
  • 1 cup unsweetened almond milk
  • 3 teaspoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • ¼ cup nutritional yeast
  • ½ teaspoon garlic powder
  • 3 teaspoons onion powder
  • ½ teaspoon salt
~
Recipe: Skye Swaney
Photography: Chris Middleton
Stylist: Deb Kaloper

Directions:

  • 1Boil potato for 20 minutes or until very soft. Drain well and set aside for 5 minutes.
  • 2Meanwhile, to make carbonara sauce, place all ingredients in a food processor and process until very smooth.
  • 3Mash potato using a potato masher until smooth. Add flour, salt and cayenne pepper and mix well.
  • 4Turn out onto a well-floured surface and knead for 1-2 minutes until flour is just incorporated (don’t overwork or the gnocchi will be tough).
  • 5Divide mixture into four parts and roll each piece into a log 2-3 cm in width. Slice into 2 cm long pieces.
  • 6Bring a large saucepan of salted water to a boil. Add gnocchi in 2 batches and stir gently to prevent it sticking to the bottom of the pan. Simmer for 2-3 minutes or until gnocchi floats to the top. Drain well and return to saucepan over low heat.
  • 7Gently stir sauce through gnocchi and heat through.
  • 8Spoon into serving bowls and top with parsley and cracked pepper.
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