Vegan Gnocchi
Portions:
25Preparation Time:
Cooking Time:
Ingredients
PURGATORY SAUCE
1 1/2 cup (375 mL) extra-virgin olive oil
24 large cloves garlic, thinly sliced
Red-pepper flakes, to taste and for serving
7 (28-oz) can diced tomatoes
1 tbsp (15mL) fine sea salt, more to taste
1/2 tbsp (7.5 mL) black pepper
18-20 large sprig fresh basil or rosemary
1 1/2 cup (375 mL) grated vegan Parmesan, more for serving
1 1/2 cup (375 mL) unsalted plant based butter, more to taste
VEGAN GNOCCHI WITH KALEBANZO AND ROASTED VEGETABLES IN PURGATORY SAUCE
3/4 cup olive oil
3 tsp Fresh thyme sprigs
2 tsp (10 mL) kosher salt
1/2 tbsp (7.5 mL) black pepper
1/2 tbsp (7.5 mL) fresh rosemary sprig, minced
1 tsp (5 mL) fresh basil
1 ½ bag (3 kg)
Arctic Gardens Roasting Vegetables
6 lbs vegan Gnocchi
3 Small Onions
6 cloves Garlic
1 1/2 cup (375 mL) Olive Oil
1 ½ bag (3 kg)
Arctic Gardens Kalebanzo Blend
24 cups (6L) Purgatory sauce Vegan parmesan cheese, plant-based cream and minced fresh parsley for garnish
Pointed Pita Bread (GLUTEN FREE PREFERRED), toasted
6 tbsp Zaatar Seasoning for serving
Preparation
PURGATORY SAUCE :
1. In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic, and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low.
2. Simmer, squashing tomato pieces with a wooden spoon or a potato masher, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Pass through a food mill.
3. Stir in Vegan Parmesan, Plant based butter, salt and red-pepper flakes to taste.
VEGAN GNOCCHI WITH KALEBANZO AND ROASTED VEGETABLES IN PURGATORY SAUCE :
1. Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.
2. In a large mixing bowl, combine olive oil, thyme, salt, pepper, rosemary and basil, and whisk. Add Arctic Roasting Vegetables stirring to coat.
3. Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.*
4. Peel and chop onion and garlic. Sauté the gnocchi till golden. Remove Gnocchi.
5. Heat the olive oil in a saucepan. Sauté the onions until they begin to soften (2-3 minutes). Then add garlic and cook for a further 1/2 minute. Sauté the Garden Kalebanzo Mix. Fold in the Roasted Vegetable Mix too.
6. Add Purgatory sauce. Season with salt, pepper, if needed. Fold in the reserved Gnocchi. Add more sauce if needed.
7. Finish with Vegan parmesan Cheese and swirl of Plant Based cream. Garnish with minced parsley if desired.
8. Serve with Zaatar pita bread. *If using a combi oven, adjust the time accordingly.
