Peel and finely chop the garlic. Listen to the Vegan Food & Living Podcast. Stir in the garlic. Fry, stirring often, for 4 mins till the gnocchi has browned a little. Trim the woody ends off the French beans and chop the beans into chunks around 1-2cm long. Run your knife down the sides to slice off the kernels. SIGN UP TO OUR NEWSLETTER FOR EXCLUSIVE FEATURES, RECIPES AND COMPETITIONS, SUBSCRIBE TO THE MAGAZINE Put a deep frying pan or wok on a high heat. Pour in half the carton of soya cream. All Rights Reserved. VEGAN FOOD & LIVING IS THE FASTEST GROWING UK VEGAN MAGAZINE, SUBSCRIBE TO OUR NEWSLETTER Pull the silks and threads off the sweetcorn cob and slice a sliver off the base so it stands upright on your chopping board. Lift out of the pan and set aside on a plate. Fry, stirring often, for 5 mins till the veg are tender and a little browned. 5 mins., add the spinach, pine nuts and courgette, cook for approx. Turn the heat down under the pan to low. Add 1/2 cup your flour and then mix to combine. Add ½ tbsp olive oil and the gnocchi. Once the first 1/2 cup is combined, go ahead to continue adding in 1/2 cup increments until all of the flour is added and the potatoes and flour blend together into a nice vegan gnocchi … FOR EXCLUSIVE FEATURES, RECIPES AND COMPETITIONS. Gently simmer, stirring often, for 2 mins till the soya cream is warmed through. Tip the gnocchi back into the pan. Gnocchi vegetable stir-fry: 10.5 oz homemade gnocchi or store-bought gnocchi 1 small onion 1 clove of garlic 7 oz mushrooms 7 oz zucchini 10 cherry tomatoes 2-3 tbsp olive oil 1-2 tbsp soy sauce optional salt and pepper to taste Italian dried herbs optional By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy. Cook, stirring, for 1 min till the pan smells aromatic. Ingredients 1 courgette, peeled into ribbons 180g runner beans, sliced 1 tbsp olive oil 500g pack gnocchi 60g ricotta 1 lemon, zested and juiced 1 tbsp vegetarian organic basil pesto 15g fresh chives, snipped Drizzle in another ½ tbsp olive oil and add all the chopped veg to the pan, Add ½ tbsp olive oil and the gnocchi. 5 mins., then plate up. We use cookies to give you a better experience on veganfoodandliving.com. Melt the butter in the same pan until it turns frothy and tastes nutty, drizzle over the gnocchi. 1 small zucchini, sliced into 1⁄4-inch (6-mm) thick pieces and cut in half Drizzle in another ½ tbsp olive oil and add all the chopped veg to the pan, seasoning with salt and pepper. 10 mins., turning occasionally, then remove. Heat the oil in a non-stick frying pan. A one-pan vegan dinner celebrating some of our favourite autumn veg: tender French beans, nutty sweetcorn and soft courgettes, all stirred into a wonderfully rich soya cream sauce with crispy pan-fried gnocchi. Garnish with the remaining basil leaves to serve. Put a deep frying pan or wok on a high heat. Taste and add a pinch more salt and pepper if you think it needs it. Trim the courgette, halve it lengthways and then slice it into half-moons around 1cm thick. I like using my clean and washed hands to mix and knead the dough. Your email address will not be published. Lift out of the pan and set aside on a plate. Divide the creamy gnocchi and veg between 2 warm plates. Fry the gnocchi in the same pan for approx. Fry, stirring often, for 4 mins till the gnocchi has browned a little. For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams. Fry the courgette for approx. Tear in a handful of the basil leaves and stir to mix.
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