POV: one bag of organic potato and pumpkin gnocchi from my sponsor, little time to cook and I am starving. While the gnocchi are cooking, I blend some of my mum’s sun-dried tomatoes with a vegan bechamel.
The result is one of the most scrumptious quick meals I ever made!
Ingredients
Steps
– bring to boil abundant salted water into a pan;
– meanwhile, blend together the cashews bechamel with the sun-dried tomatoes;
– when the water is boiling, add the gnocchi and cook them for 2 minutes or till they come to the surface;
– while the gnocchi are cooking, pour the sauce onto a small sauce pan together with some chopped parsley and cook on medium fire till the gnocchi are ready;
– lift the gnocchi with a skimmer, gently shake off as much water as possible and transfer them to the sauce;
– toss and serve topped with some ground pepper.
Varied doses for servings