Serves 4
Ingredients
- 1kg premade vegan gnocchi (2.2 lbs)
- 600g frozen peas (21.2 oz)
- 200g cherry tomatoes (7.05 oz)
- 200ml soy cream + water as needed (6.8 oz)
- 4 tablespoons vegan butter
- 4 tablespoons olive oil
- 4 tablespoons nutritional yeast
- 1 red onion
- 4 stalks of spring onion
- 5 cloves of garlic
- 1 big handful curly parsley
- 1 handful basil
- 1 small handful chives
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried vegetable stock
- 1/2 teaspoon freshly ground nutmeg
- Salt & pepper to taste
What you will need
- Cutting board and knife
- 1 ovenproof dish
- 1 pan + spoon to stir
- 1 pot
- Measuring spoons
Instructions
- Bake cherry tomatoes on convection 200c (390 F), until wrinkly, 20 minutes or so.
- Boil water in a pot with some salt.
- Finely slice red onion and spring onion, sweat in a pan with olive oil, dried vegetable stock and nutmeg.
- Finely chop parsley, add to the pan with the vegan butter.
- Add frozen peas, soy cream and all other herbs, finely chopped.
- Grate in the garlic cloves, water as needed to almost cover ingredients and make saucy. Add in the nutritional yeast, simmer for about 5 minutes. Add salt and pepper to taste.
- Boil gnocchi, until they float to the top, this goes really fast. Drain and add to sauce, serve with roasted cherry tomatoes on top, fresh basil and chives.
Enjoy !
