Vegan gnocchi recipe

Vegan gnocchi are an autumn recipe since among its ingredients we have seasonal mushrooms and pumpkin. It is a great dish, perfect for sharing with the family. Don’t be scared by the number of steps because although you have to prepare three preparations separately, they are all simple and exquisite.

In addition, you will see how the preparation of the vegan sauce for gnocchi that we explain is worth it and gives vegan gnocchi a really rich flavor.

Ingredients to make vegan gnocchi:

• Leek cream:
• 1 leek
• ½ onion
• 1 dessert spoon of vegetable margarine
• 1 jet of oil
• 1 pinch of salt and white pepper
• 1 teaspoon Sichuan pepper
• 1 tablespoon of vegetable cream
• Pumpkin sauce:
• 1 tablespoon vegetable margarine
• 1 jet of oil
• 200 grams of pumpkin
• 10 units of roasted chestnuts
• 1 handful of dried mushrooms
• 1 small glass of black tea
• 1 pinch of salt and white pepper
• Chickpea gnocchi:
• 1 cup chickpea flour
• 1 cup of wheat flour (140 grams)
• 2 cups of Water (480 milliliters)

How to make vegan gnocchi:

1. To make this delicious dish of vegan gnocchi with pumpkin sauce, we will start by making the cream of leek.
2.  To do this, cut the leek into slices and the onion into wedges, and then fry for a few minutes with margarine and oil.
3. Cover the stir fry with water and let it cook covered until the ingredients are tender.
4. Next, crush everything with a pinch of salt, pepper and cream. If you can get it, add crushed Sichuan pepper as well. Add more water if you consider it necessary and reserve the cream.
5. Now it is the turn of the pumpkin, chestnut and mushroom sauce forthe gnocchi without eggs.
6. Start by cutting the pumpkin and roasted chestnuts into small pieces. Then, sauté these ingredients together with the mushrooms in a pan with margarine and oil.
7. Stir a bit and add the hot black tea along with some salt and white pepper. She covers the pan and leaves it on the heat.
8. Tip:The tea must be well charged.
9. To make the gnocchi with chickpea flour,mix the two flours and heat the water in a pot.
10. When the water begins to boil, add the flours to the pot and stir with a wooden spoon until it forms a ball.
11. Place this hot dough bun for Place this hot vegan gnocchion a flat, floured surface and compact as much as possible with your hands.
12. Be careful because the dough will be very hot and you can burn yourself.
13. Reserve until it cools enough to be able to work it without problems.
14. To form the vegan gnocchi, make sticks with the dough and cut small pieces in one bite or so.
15. Then mash down one side with your fork to give them that classic pancake look. Potato gnocchi look.
16. Next, heat plenty of water and once it starts to boil, add a little coarse salt and the eggless gnocchi.
17.  When these start to rise to the surface, remove them with a slotted spoon and place them directly in the pan with the vegan pumpkin gnocchi sauce.
18. Add a little of the cooking water from the vegan gnocchi to the pan and cook a few more minutes over high heat.
19. The idea is to stir little by little, from the bottom up, until the sauce thickens slightly
20. To serve the plates of these delicious vegan gnocchi, heat the leek cream and place a portion at the bottom of each plate.
21.  On top add the gnocchi if egg with the sauce and sprinkle a little dried mushrooms and tea leaves, the same that has been used for the sauce.