Vegan Gnocchi with Roasted Onion Cream Sauce

• Vegan

• Produce

  • 1 clove Garlic
  • 2 Onions, medium sized
  • 500 g Potatoes

• Baking & Spices

  • 3/4 cup Flour
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 65 g Cashews, raw

• Drinks

  • 1 Juice

• Liquids

  • 3/8 cup Water

Found on cilantroandcitronella.com

Description

Ingredients

• 2 medium-sized onions
• 65 grams (2.3 oz) raw cashews, soaked in hot water for 30 minutes
• 1 clove of garlic, peeled and roughly chopped
• ¼ cup plus 2 tablespoons water
• The juice of a quarter lemon
• ½ teaspoon salt (or to taste)
• 1 - 2 tablespoons olive oil (optional)
• 500 grams (18 oz) potatoes
• 1 teaspoon salt
• ¾ cup flour

Directions

• Preheat the oven to 200°C (400°F)
• Place the onions is a baking dish and roast until the skins are blackening and the insides are very soft – 30 – 45 minutes. Remove from the oven and allow to cool.
• Once cooled, peel the onions and put them in a high-powered blender* or food processor with the remaining sauce ingredients. I didnt add any olive oil, but you can add a tablespoon or two if you like. Blend until creamy. You can adjust the amount of liquid until you get a consistency that you like.
• Poke holes all over the potatoes with a fork and microwave on high for about 10 minutes, flipping halfway through, or until the potatoes are totally soft.
• Bring a pot of salted water to the boil.
• Allow the potatoes to cool slightly to the touch but are still warm. Peel and mash them along with the salt. Add about ½ a cup of the flour and mix well. I like to knead it with my hands. I also like to test my gnocchi for consistency by making and boiling just one. If it needs more bite, add more flour to the dough. I added ¾ of a cup in total but you may need more or less depending on the consistency that you like.
• Once you’re happy with the potato-flour ratio, take a chunk of dough and use your hands to roll it into a rope. Cut the rope into gnocchi-sized pieces. Working in batches, drop the gnocchi into the boiling water and allow to cook for a minute or two until they float to the surface. Skim them out and drop them into a strainer until you’ve boiled all the gnocchi.
• Serve immediately tossed with the roasted onion cream sauce, freshly ground pepper and a drizzle of olive oil if desired.

Nutrition