Vegan Crispy Gnocchi with Sage Roasted showcases pillowy potato dumplings pan-fried to perfection, achieving a delightful golden crispiness. The aromatic sage roasted alongside the gnocchi imparts a savory depth, enhancing the dish with earthy and herbaceous notes. This cruelty-free rendition of a classic Italian comfort food demonstrates that plant-based options can deliver both texture and flavor in a satisfying culinary experience
Ingredients:
Serves 4-6
- 500g gnocchi
- 2 tbsp vegan butter
- 1/2 head cauliflower, in florets
- 400g brussel sprouts, halved
- 250g butternut squash, peeled & cubed
- 1 red onion, sliced
- 200g cooked chickpeas (1/2 can)
- 1-2 tbsp evoo
- salt + pepper
- rosemary, fresh
- sage, fresh
- vegan parm
Instructions:
- Toss veggies and chickpeas in evoo, salt and pepper.
- Roast at 400 degrees for roughly 35 minutes (until veggies are tender).
- Boil gnocchi in a pot of salted water—until they float to the top. Scoop them out with a slotted spoon and transfer to a frying pan over medium heat with melted vegan butter and sage.
- Cook until both sides are crispy and golden.
- Remove roasted veggies from the oven and toss in crispy gnocchi.
- Top with sage and vegan parm.
