Oh my. Where to start? First, this meal comes together in less that 30 minutes, so it’s ideal for a busy weeknight. But you won’t care if it took hours—it’s that amazing. Creamy, lemony, truffle-y, decadent . . . Low in calorie? Uhhh . . . not so much. But you know what? That’s okay! For Pete’s sake, live a little! Even vegans indulge! (All right, enough exclamation points—I got carried away.) But seriously, this is divine. Pre-packaged gnocchi makes this a quick and easy meal and did I mention it’s truffle-fied?!
Truffle and lemon totally get it on in this dish. You will fall in love too. So pair it with a salad (so you don’t eat the entire thing) and spice up a regular, ol’ Tuesday night with this decadent dish.
INGREDIENTS:
16-oz pkg. truffle & porchini mushroom gnocchi (like this one from World Market)
1 small bundle asparagus, ends trimmed and stalks cut into thirds
8-10 large mushrooms, quartered
Olive oil
Salt and pepper
Lemon-Butter Sauce
3 Tbs vegan margarine
1 large garlic clove, minced
4 Tbs flour
1/8 C white wine
1/4 C lemon juice
1/2 C water
1 Tbs nutritional yeast
Zest from one lemon
1/2 tsp salt
DIRECTIONS:
Preheat oven to 400. In a medium bowl, combine the asparagus and mushrooms and drizzle with a little olive oil—just enough to coat—and season with salt and pepper.
Transfer to a large baking sheet. These will only take about 10-12 minutes to roast, so get the water boiling for your gnocchi which only needs about 5 minutes. The sauce will only take about that much time, so start the sauce once you toss the gnocchi in.
To make the sauce, melt the vegan margarine and add the garlic. Whisk in the flour. It will thicken up quickly. Whisk in the white wine; it will thicken even more and then add the lemon juice. Let it thicken, then slowly add a bit of water to thin it out. You may or may not need the full 1/2 cup of water, so add as much as you think you need to get a sauce that isn’t too thick. (Think Caesar dressing-like.) Finally, whisk in the nutritional yeast, lemon zest, and salt.
Once the gnocchi is drained, add it to the roasted veggies.
Add the sauce and coat thoroughly. Enjoy! Seriously. Enjoy.
- 16-oz pkg. truffle & porchini mushroom gnocchi (like this one from World Market)
- 1 small bundle asparagus, ends trimmed and stalks cut into thirds
- 8-10 large mushrooms, quartered
- Olive oil
- Salt and pepper
- Lemon-Butter Sauce
- 3 Tbs vegan margarine
- 1 large garlic clove, minced
- 4 Tbs flour
- ⅛ C white wine
- ¼ C lemon juice
- ½ C water
- 1 Tbs nutritional yeast
- Zest from one lemon
- ½ tsp salt
- Preheat oven to 400.
- In a medium bowl, combine the asparagus and mushrooms and drizzle with a little olive oil---just enough to coat---and season with salt and pepper.
- Transfer to a large baking sheet. These will only take about 10-12 minutes to roast, so get the water boiling for your gnocchi which only needs about 5 minutes. The sauce will only take about that much time, so start the sauce once you toss the gnocchi in.
- To make the sauce, melt the vegan margarine and add the garlic. Whisk in the flour. It will thicken up quickly. Whisk in the white wine; it will thicken even more and then add the lemon juice. Let it thicken , then slowly add a bit of water to thin it out. You may or may not need the full ½ cup of water, so add as much as you think you need to get a sauce that isn't too thick. (Sorry to be vague!) Finally, whisk in the nutritional yeast and salt.
- Once the gnocchi is drained, add it to the roasted veggies.
- Add the sauce and coat thoroughly. Enjoy! Seriously. Enjoy.
