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  • Eliott Sanchez

VEGAN CAULIFLOWER GNOCCHI POMODORO!


VEGAN CAULIFLOWER GNOCCHI POMODORO!


I have made gnocchi hundreds of times in my life, but I never once imagined how I could change the recipe to be vegan. I also never imagined that I could make this recipe out of cauliflower instead of potatoes...


I also never envisioned in a million years that we would have VEGAN parmesan cheese that actually tasted good!


But anyway, here we are!


This dish challenged every preconceived notion I had about gnocchi, & I couldn't be happier with it.


This recipe was a joy to make, my family absolutely loved it, & i'm sure yours will too!


RECIPE


(for the gnocchi)


Cauliflower 1 head

Vegenaise 1/2 cup

Vegan Parmesan 3 oz (finely grated)

AP flour 2 cups

Salt & pepper to taste


INSTRUCTIONS


(pre step 1. Pre heat oven to 465 degrees F)


1. Using the tip of your knife, cut the florets off of the cauliflower, & throw them into a food processor, then blend them until they become a fine crumble the size of grains of rice (not a puree!)


This recipe was a joy to make, my family absolutely loved it, & I'm sure yours will too! il, then season it generously with salt, pepper, and garlic powder, then place it in the middle of a pre heated 465 degree oven. This will provide a fantastic caramlization for the cauliflower, as well as helping it evaporate some of its natural moisture. Roast for 10-12 minutes. Remove to cool.


3. Once cooled, place into a large bowl, and mix in the vegenaise, grated vegan parmesan,& flour, mixing with your hands, or a wooden spoon until the mixture is smooth enough to no longer stick to your hands. Then let it rest for a few minutes while you prepare your sauce


4. After your gnocchi dough has rested, begin to slice off 4 oz pieces, and roll on a floured board like a piece of playdoh, until it is round, and about the thickness of your thumb. Then using a sharp knife, cut these logs into 1 inch pieces, and use your hands afterwards to correct any shapes that are too far off. Also, feel free to use a fork on the gnocchi, pressing gently to impart a different look, and texture.


2. Lay the cauliflower mixture thinly onto a sheet pan that has been lightly coated in olive oil, then season it generously with salt, pepper, and garlic powder, then place it in the middle of a pre heated 465 degree oven. This will provide a fantastic caramelization for the cauliflower, as well as helping it evaporate some of its natural moisture. Roast for 10-12 minutes. Remove to cool.


6. Once the water is at an aggresive boil, add the gnocchi, in small batches, making sure not to overcrowd the pot, as this will cause uneven cooking. Boil the gnocchi for about 3 minutes, or until the gnocchi begin to float to the surface of the water. At this point, strain them, and keep to the side wile you prepare your pan, and finish your sauce.

6. Once the water is at an aggressive boil, add the gnocchi, in small batches, making sure not to overcrowd the pot, as this will cause uneven cooking. Boil the gnocchi for about 3 minutes, or until the gnocchi begin to float to the surface of the water. At this point, strain them, and keep to the side wile you prepare your pan, and finish your sauce.

using a ladle, ladle in some of the pomodoro sauce into the pan with the gnocchi, & watch carefully as it reduces, be sure not to scorch the bottom of the pan at this step.

Taste the sauce, and adjust for seasoning, then serve with a fresh grating of vegan parmesan cheese!


RECIPE


(for the pomodoro suce)


Onion 1 (large, & diced)

Garlic 12 cloves (sliced thinly)

Olive Oil a generous amount to coat the bottom of the pan

Tomato paste 2 Tbsp

Crushed pomodoro tomato (or san marzano) 1 (28 oz. can)

white wine 1/2 cup

Fresh basil 1 small bunch

Oregano 1 Tbsp

Garlic powder 2 Tbsp

Salt & pepper to taste

Chili flakes 1 tsp


INSTRUCTIONS


(pre step 1. Dice onions, slice garlic, pop open the wine bottle, & open the cans)


1. sautee garlic, & onions in a generous amount of olive oil in a pre heated heavy bottomed 5 qt pot until fragrant & translucent, being careful not to scorch them.


2. Add a splash of white wine, and cook until it reduces almost completely


3. Add tomato paste, & continue to cook for another minute


4. Add all spices, then the tomatoes, and 2 cups of water, then place the pot over medium high heat, & bring the sauce to a brisk simmer, tasting for seasoning, and adjusting as you go along.

You will know the sauce is complete once the bubbles become significantly smaller, and the texture of the sauce is smooth, & it no longer tastes "raw", & instead tastes amazing, with such depth as a good glass of red wine.



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One love- Chef





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