gnocchi Archives - Epicurean Vegan

Truffle Gnocchi and Roasted Veggies with Lemon-Butter Sauce

December 14, 2015 by Epicurean Vegan

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.

Truffle Gnocchi and Roasted Veggies withLemon-Butter Sauce

Oh my. Where to start? First, this meal comes together in less that 30 minutes, so it's idea 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 Tuesday night with this decadent dish.

Author: Epicurean Vegan

Serves: 4

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
⅛ C white wine
¼ C lemon juice
½ C water
1 Tbs nutritional yeast
Zest from one lemon
½ 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 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.

Gnocchi with Roasted Vegetables

October 24, 2013 by epicureanvegan

My mom made this dish for me a few weeks ago and I’ve been anxious to make it for the family. It’s so easy to prepare. The only difficult part was actually finding this fancy little product . .

My mom had used Knorr’s Vegetable Homestyle Stock, but I had a hell of time finding it—or I should say, finding the vegetable flavor. Of course the beef, chicken, and low-sodium chicken ones seemed to be available, but us vegemites seem to get left out. I eventually found them at Safeway, but only one of the two Safeways in town (Taft and Drake for you locals). Anyway, this stock is ideal for this dish. It’s extremely concentrated; like a paste, so all I had to do was add a little water, and volia! it was ready.

The gnocchi on the other hand, was pretty easy to find . . .

INGREDIENTS:
1 butternut squash, peeled and diced
1 large red onion, cut into big slices
1 large zucchini, cubed
1 large yellow squash, cubed
2 C carrots, cut into cubes/chunks
2-3 C mushrooms, quartered
Olive oil
Balsamic vinegar
Salt and pepper
2 tubs of Knorr Vegetable Homestyle Stock
2 (16-oz) pkgs. gnocchi

DIRECTIONS:
Preheat the oven to 400. Prepare all of the veggies. (When peeling a butternut squash, a decent potato peeler works just fine). Combine all the veggies (except the mushrooms) in a large bowl. Drizzle with just a tiny bit of olive oil and teensy bit of balsamic vinegar. You don’t want the veggies dripping with oil; use enough to just barely coat them. Season with salt and pepper. Transfer to a baking sheet. I used two pans—the vegetables won’t roast evenly if the pan is too crowded; they’ll steam instead.

I roasted them for about 30 minutes before adding the mushrooms (that I prepared with some olive oil, balsamic vinegar, salt, and pepper). All ovens run differently and cooking time also depends on how large the vegetables are cut. Roast another 10 minutes or so. A good time to start the water boiling for the gnocchi would be right before you throw the mushrooms in. In a small measuring cup, combine two tubs of the Knorr stock with about 1/2 C of water. Heat in the microwave for about a minute.

The gnocchi will only take 3-5 minutes. I divided the drained gnocchi in half and added them to the two pans of veggies. I then poured 1/4 C of the stock to each pan and coated everything well. I ended up combining both pans into one . . .

That’s it! So delicious . . . enjoy!

Gnocchi with Roasted Vegetables

Author: Epicurean Vegan

Serves: 6-8

Ingredients

1 butternut squash, peeled and diced
1 large red onion, cut into big slices
1 large zucchini, cubed
1 large yellow squash, cubed
2 C carrots, cut into cubes/chunks
2-3 C mushrooms, quartered
Olive oil
Balsamic vinegar
Salt and pepper
2 tubs of Knorr Vegetable Homestyle Stock
2 (16-oz) pkgs. gnocchi

Directions

Preheat the oven to 400.
Prepare all of the veggies. (When peeling a butternut squash, a decent potato peeler works just fine). Combine all the veggies (except the mushrooms) in a large bowl.
Drizzle with just a tiny bit of olive oil and teensy bit of balsamic vinegar. You don't want the veggies dripping with oil; use enough to just barely coat them.
Season with salt and pepper.
Transfer to a baking sheet. I used two pans---the vegetables won't roast evenly if the pan is too crowded; they'll steam instead.
I roasted them for about 30 minutes before adding the mushrooms (that I prepared with some olive oil, balsamic vinegar, salt, and pepper).
All ovens run differently and cooking time also depends on how large the vegetables are cut. Roast another 10 minutes or so. A good time to start the water boiling for the gnocchi would be right before you throw the mushrooms in.
In a small measuring cup, combine two tubs of the Knorr stock with about ½ C of water. Heat in the microwave for about a minute
The gnocchi will only take 3-5 minutes. I divided the drained gnocchi in half and added them to the two pans of veggies. I then poured ¼ C of the stock to each pan and coated everything well. I ended up combining both pans into one.
Enjoy!

Butternut Squash Gnocchi

December 9, 2010 by epicureanvegan

This was probably one of the strangest meals I ever made. Not in a bad way, just a strange process. This recipe is from my friend over at Kitchen Challengers and I finally got around to attempting it—I had never made gnocchi before, but have always wanted to, plus, I needed to veganize the recipe, which wasn’t hard. I suggest making the dough ahead of time and perhaps even having some help once it comes time to boil these squash pillows. The results were fabulous! I love squash, and combined with the seasonings and some vegan mozzarella, the gnocchi was savory and delish!

INGREDIENTS:
1-1/2 lbs butternut squash (I used one large and one small)
1 Tbs olive oil
1-1/2 tsp Ener-G Egg Replacer powder + 2 Tbs water
1-1/4 C flour
1/4 tsp nutmeg
Salt and pepper, to taste
1/2 C Vegan Parmesan
5 Tbs Earth Balance margarine
2 Tbs fresh sage, chopped
1/4 C Vegan Rella

DIRECTIONS:
Preheat oven to 425. Cut the squash in half, clean out the seeds and place in a baking dish with 1/2 C (I used about a cup) of water. Bake for 45 minutes. Using tongs, I transferred the squash to a cooling rack.

Once they have cooled enough to handle, scrape out the squash into a bowl and mash them. I used a pastry blender.

Mix in the egg replacer, flour, nutmeg, salt, pepper and vegan Parmesan. Cover and chill for at least 30 minutes. I did this step earlier in the day, so it sat in the fridge for a couple of hours. I think the longer the dough chills, the easier it is to use later.

Boil 6 quarts of salted water. So here comes the fun part. The recipe recommends using a pastry bag and kitchen scissors to create the gnocchi. It gave me a good excuse to head over to Bed Bath & Beyond to pick one up—I had been needing one anyway. I’ve also seen it where the dough can be rolled out by hand and cut into pieces. Either way will work . . .I’m sure. 😉

So squeeze out 1/2″-1″ “dumplings” and cut into the boiling water. You can cook about 20-30 at a time and within 2-3 minutes, little water-logged Cheetos, will rise to the surface—one by one. Using a slotted spoon or mesh strainer, fish them out and transfer to a large bowl of ice water.

After a few batches, I then transferred them to a bowl lined with paper towels. You will probably have to add more ice to the water once or twice until you have made all the gnocchi.

In a large skillet, melt the margarine and add the sage and gnocchi until warmed through, about 2-3 minutes.

Season with salt and pepper and sprinkle with mozzarella. Enjoy!

Truffle Gnocchi and Roasted Veggies with Lemon-Butter Sauce

Gnocchi with Roasted Vegetables

Butternut Squash Gnocchi

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