The vegan gnocchi are an autumn recipe since among their ingredients we have seasonal and pumpkin mushrooms. It is a great dish, perfect for family sharing. Do not be scared for the amount of steps because although you have to prepare three preparations separately, they are all simple and exquisite. Vegan us a really rich taste. Enjoy with this recipe of Target = _blank rel = NOFOLLW class = outboundcocin with green light and do not forget to visit your blog to find more details.
| 🚻 2 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make vegan gnocchi: |
| Leek cream :: 1 leek ½ onion 1 tablespoon of vegetable margarine 1 jet of oil 1 pinch of salt and white pepper 1 teaspoon of sichuan pepper 1 tablespoon of plant cream vegetable vegetable cream | Pumpkin sauce :: 1 tablespoon of vegetable margarine 1 jet of oil 200 grams of pumpkin 10 units of roasted chestnuts 1 handful of dried mushrooms 1 small glass of black tea 1 pinch of salt and white pepper white pepper Chickpea ñoquis :: 1 cup of chickpea flour 1 cup of wheat flour (140 grams) 2 cups of water (480 milliliters) |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make vegan gnocchi:
1. To make this delicious vegan ñoquis dish with pumpkin sauce we will start by making the leek. To do this, cut the leek into slices and onion into segments, then sauté a few minutes with margarine and oil. Cover the sauteed with water and let it cook covered until the ingredients are tender.
2. Next, it crushes everything with a pinch of salt, pepper and cream. If you can get, also add crushed sichuan pepper. Add more water if you consider it necessary and reserve the cream.
3. Now it is the turn of pumpkin sauce, chestnuts and mushrooms of the egg without egg. Start by cutting pumpkin and roasted chestnuts into small pieces. Then, skip these ingredients together with the mushrooms in a pan with margarine and oil.
4. Stir a little and add hot black tea along with some salt and white pepper. Cover the pan and leave the heat.
Trick: Tea must be well loaded.
5. To make the gnocchi with chickpea flour mix the two flour and heat the water in a pot. When the water begins to boil, add the flours in the pot and stir with a wooden spoon until a ball is formed.
6. Place this hot mass bun for vegan gnocchis on a flat, floured surface, and compact as much as possible with your hands. Be careful because the dough will be very hot and you can burn. Reserve until it cools enough to work without problems.
7. To form the vegan ñoquis, make canes with the dough and cut small pieces of a bite more or less. Then crush a side with the fork to give them the classic appearance of the potato gnocchi.
8. Next, heat abundant water and once breaks the boil, add a little fat salt and eggs without eggs. When these begin to climb to the surface, check them out with a sparkling and place them directly in the pan with the vegan sauce for pumpkin gnocchi.
9. Add a little of the cooking water of the vegan gaissity to the pan and cook a few more minutes over high heat. The idea is to remove little by little, from the bottom up, until the sauce thickens slightly.
10. To serve, the dishes of these delicious vegan gnocchi heat the leek and place a portion to the bottom of each dish. Above add the gnocchi if eggs with the sauce and sprinkle some dry mushrooms and tea leaves, which has been used for sauce.
