Can gnocchi with thyme vinaigrette and cashew cream [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is gnocchi with thyme vinaigrette and cashew cream [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

Is gnocchi with thyme vinaigrette and cashew cream [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Gnocchi With Thyme Vinaigrette and Cashew Cream
[Vegan]

TE By: The Natural Epicurean

Author Bio

The Natural Epicurean Academy of Culinary Arts (NEACA) is the premier educational institution where culinary... Read More

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Vegan Gnocchi With Thyme Vinaigrette and Cashew Cream

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Gnocchi With Thyme Vinaigrette and Cashew Cream [Vegan]

713

2-3

Dairy Free

Vegan

Potatoes are so versatile, there is much more to do with this starchy crop than just French fries and baked potatoes. This rich gnocchi is a perfect main course or side dish.

Ingredients You Need for Gnocchi With Thyme Vinaigrette and Cashew Cream [Vegan]

For Gnocchi:

2 russet potatoes (about 1 1/2 pounds)
1 cup bread flour

For Thyme Vinaigrette:

2 tablespoons fresh thyme, leaves only
1-2 pinches salt, to taste
4 tablespoons olive oil
1 teaspoon white wine vinegar

For Lemon Cashew Cream:

1 cup water
1 1/4 cups cashews
Zest of 1 lemon
1/2-1 teaspoon lemon juice

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How to Prepare Gnocchi With Thyme Vinaigrette and Cashew Cream [Vegan]

For Thyme Vinaigrette:

Strip the thyme leaves off their stems into a mortar. Add a pinch or two of salt and grind with the pestle until a rough paste is formed.
Add oil and vinegar and mix again. Don’t worry if it’s emulsified, it just needs to be mixed. Taste and adjust salt or vinegar as needed. Set aside.

For Lemon Cashew Sauce:

Place all the ingredients for the cashew cream in a blender and blend on high until thick and smooth. Adjust seasoning if needed.

For the Gnocchi:

Boil potatoes till soft.
Peel potatoes and let cool for 10-15 min.
Push potatoes through ricer or food mill and form a mound on your workstation.
Adding flour ½ cup at a time knead dough till ball forms.
Shape the dough into long ½ inch thick ropes.
Using a bench scraper, cut each rope into ½ inch pieces.
For final shaping, roll each piece pressing slightly across a fork to form rough surface on top and slight concave underneath.
Drop each piece into simmering water and cook until 30 seconds after they float to the top.
Toss lightly with vinaigrette.
Plate and drizzle with Cashew Sauce.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.