How long does wild garlic gnocchi in almond cream sauce [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can wild garlic gnocchi in almond cream sauce [vegan] be made ahead?

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

Why is wild garlic gnocchi in almond cream sauce [vegan] so quick to make?

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

How long does wild garlic gnocchi in almond cream sauce [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is wild garlic gnocchi in almond cream sauce [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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Wild Garlic Gnocchi in Almond Cream Sauce
[Vegan]

AH By: Attila Hildmann

Author Bio

Attila Hildmann is a European celebrity television chef and best-selling author of Vegan For Fit... Read More

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Ingredients You Need for Wild Garlic Gnocchi in Almond Cream Sauce [Vegan]

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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How to Prepare Wild Garlic Gnocchi in Almond Cream Sauce [Vegan]

For the Almond Cream Sauce

Peel and finely chop the onion.
Wash and clean the mushrooms, and then slice.
Heat 1 tablespoon margarine in a skillet and sauté the onions.
Add the mushrooms and sauté for approx. 5 minutes.
Mix the almond butter with ½ cup (120 mL) of cold water and add to the mushrooms.
Season with sea salt and pepper.

For the Gnocchi

Peel the potatoes, cut into thin slices, and then cook in well-salted boiling water approx. 10 minutes.
Drain the potatoes and mash them until the mixture is smooth.
Mix in the flour and corn starch. The dough should be fluffy, but shouldn’t stick to your hands.
Wash and chop the wild garlic and knead into the potato dough with ½ teaspoon of sea salt.
Let the mixture sit approx. 5 minutes.
Dust your work surface with flour and roll out the mixture until it’s about ⅓ inch (1 cm) thick.
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.
In the meantime, cook the sugar snap peas in salted water for 10 minutes.
In a skillet, sauté the sugar snap peas in 1 tablespoon of margarine.
Cut the sun-dried tomatoes into fine strips.
Arrange the gnocchi, sugar snap peas, mushrooms, and sun-dried tomatoes on plates and pour almond cream sauce on top.
Garnish with the oregano leaves and serve.