homemade gnocchi with creamy carbonara sauce display image  4486c102
homemade gnocchi with creamy carbonara sauce display image 4486c102


8 days until Christmas?

What kind of recipes you would like me to make for the holiday season? Let me know in the comments below?

December is always extremely busy for me. I’m finishing up all the projects for this year and planning new ones for the next year already, also creating new content and getting ready for our holiday in Queensland, sometimes I think I need a second me to get everything done on time?

This recipe is great when it comes to saving time and you already have gnocchi frozen or precooked?

For the Gnocchi:
3 medium white potatoes
1-2 cups of all-purpose flour
salt and pepper, to taste
For the Vegan Carbonara Sauce:
1 cup raw cashews (soaked in warm water for 15 minutes)
3/4 cup oat milk
1 tablespoon olive oil
2 tablespoons nutritional yeast
1 teaspoon turmeric
2 garlic cloves, minced
1/2 teaspoon onion powder
salt and pepper
grated dairy-free cheese, for garnishing
fresh parsley, for serving
Make the Carbonara sauce. Drain cashews and place into a blender with the rest of the ingredients. Pulse until creamy and smooth, adding more milk if the sauce is too thick. Cook potatoes with skin on in a large pot of boiling water. Once cooked, drain and let cool slightly. Peel the skin off. In a mixing bowl using a potato masher, mash potatoes, then add in flour and season to taste. Mix everything to combine until soft dough forms. Lightly sprinkle the surface with flour and divide the dough into 8 even sizes. Roll each piece into a long rope (about 2.5 cm thick) and cut out small 2 cm pieces. Roll each piece into a ball. Repeat until all the dough has been used. Pan fry gnocchi on both sides until slightly golden. Add in Carbonara sauce and stir to combine. Cook for another 5 minutes until warmed through. Serve and enjoy immediately!

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