Gnocchi is a familiar favorite that's such a versatile dish, enabling you to get super creative each time you make it. The sugar snap peas for this variety are delicately sweet and tender, introducing a wonderful flavor and texture. When out shopping for ingredients, be sure to not confuse these with pea pods!

Wild Garlic Gnocchi in Almond Cream Sauce [Vegan]

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Serves

2

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Ingredients

For the Almond Cream Sauce
  • 1 red onion
  • 8 ounces seasonal wild mushrooms (230 g)
  • 1 tablespoon vegetable margarine
  • 5 tablespoons white almond butter
  • ½ cup (120 mL) water
For the Gnocchi
  • 1 medium-size potato (200 g)
  • Sea salt
  • ⅓ cup all-purpose flour (40 g)
  • 1 rounded tablespoon corn starch
  • ½ bunch wild garlic
  • 1 ⅓ cups sugar snap peas (140 g)
  • 1 tablespoon vegetable margarine
  • 2 sun-dried tomatoes without oil
  • Freshly ground black pepper
  • Oregano leaves
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Preparation

For the Almond Cream Sauce
  1. Peel and finely chop the onion.
  2. Wash and clean the mushrooms, and then slice.
  3. Heat 1 tablespoon margarine in a skillet and sauté the onions.
  4. Add the mushrooms and sauté for approx. 5 minutes.
  5. Mix the almond butter with ½ cup (120 mL) of cold water and add to the mushrooms.
  6. Season with sea salt and pepper.
For the Gnocchi
  1. Peel the potatoes, cut into thin slices, and then cook in well-salted boiling water approx. 10 minutes.
  2. Drain the potatoes and mash them until the mixture is smooth.
  3. Mix in the flour and corn starch. The dough should be fluffy, but shouldn’t stick to your hands.
  4. Wash and chop the wild garlic and knead into the potato dough with ½ teaspoon of sea salt.
  5. Let the mixture sit approx. 5 minutes.
  6. Dust your work surface with flour and roll out the mixture until it’s about ⅓ inch (1 cm) thick.
  7. Cut into pieces about ⅓ inch (1 cm) thick and lightly press each piece with a fork to get the classic gnocchi ridges. Allow the gnocchi to cook in boiling salted water, until the pieces float to the surface.
  8. In the meantime, cook the sugar snap peas in salted water for 10 minutes.
  9. In a skillet, sauté the sugar snap peas in 1 tablespoon of margarine.
  10. Cut the sun-dried tomatoes into fine strips.
  11. Arrange the gnocchi, sugar snap peas, mushrooms, and sun-dried tomatoes on plates and pour almond cream sauce on top.
  12. Garnish with the oregano leaves and serve.
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