Gnocchi Made From Broccoli!? With The Best Creamy Cashew Sauce скачать в хорошем качестве

Gnocchi Made From Broccoli!? With The Best Creamy Cashew Sauce

Never made gnocchi? Try this delicious Broccoli Gnocchi for a fun twist on the classic! The perfect dish to impress your friends or enjoy on the weekend 😋 Support the channel 😊 Receive PDF recipes, early access to youtube videos and exclusive content on Patreon:   / earthygoodnesskitchen   💚 Broccoli gnocchi with white wine cashew cream sauce and sun-dried tomatoes Serves 2 as a main or 4 as a side dish Ingredients: 300g broccoli florets, about 1 ¼ broccoli heads (Keep the stalks for a stir-fry or another dish) 200g pasta flour (regular flour will work as well) 1 heaped tsp dried thyme 1 tbsp nutritional yeast A large pinch of freshly ground nutmeg 2 tsp plant-based butter For the white wine cashew cream sauce: 100g cashews (soaked in warm water for 30 minutes or in cold water overnight then drained) 100ml water 1 shallot (or onion) 2 cloves of garlic, finely chopped 100ml dry white wine (Alternatively use vegetable stock with a splash or white wine vinegar or lemon juice) 1 tbsp nutritional yeast ½ tsp dijon mustard Garnish: 8 sun-dried tomatoes, sliced 60g rocket, washed Method: Bring a pan of salted water to a boil. Add the broccoli and cook until tender. (about 5-8 minutes) Drain and set aside to steam dry. In a medium bowl mash the broccoli using a fork or potato masher. To get it extra fine you can use a food processor or stick blender. Add all the other gnocchi ingredients, season with salt and pepper. Using a fork or a dough scraper bring the dough together, switch to hands once it forms a ball. The dough will be slightly sticky but if it’s impossible to manage add more flour 1 tbsp at a time. Turn out the dough onto a lightly floured surface and turn it over on itself a few times. Bring a pan of salted water to a boil. Take a small piece of dough and do a test cook. Add to the water and cook for 3-4 minutes, once floating, remove and leave to cool. Test its flavour and texture. If bland, add additional salt, pepper, nutmeg or nutritional yeast. If it falls apart in the water knead slightly more or add more flour. Dust your worktop with flour and divide the dough into 4 portions. Roll out the dough into a long sausage shape and cut into individual gnocchi about 2cm thick. In batches add the gnocchi to the boiling water and cook for about 3-4 minutes or until the gnocchi floats. Using a slotted spoon remove the gnocchi from the pan and gently toss in olive oil to prevent sticking. Heat a large frying pan over a medium-high heat with 1 tsp olive oil. Add the gnocchi (cooking in batches to avoid over crowding the pan) and fry for 3-4 minutes on each side or until golden brown. Add the butter towards the end of the cooking. Serve with the cashew cream, rocket and sundried tomatoes. Zest lemon on top for an extra zing. For the white wine cashew cream: Heat a small frying over a medium heat with 1 tsp olive oil. Add the shallot and gently fry for 5-8 minutes or until caramelised. Add the garlic and fry for another 1-2 minutes. Deglaze the pan with white wine and simmer until most of the wine has evaporated. Into a blender add the cooked shallot plus all the other ‘white wine cashew cream sauce’ ingredients, season with salt and pepper then blend until smooth. Taste and adjust seasoning. Add lemon juice if it needs acidity or nutritional yeast for cheesy, nutter flavour.