Lemon-Garlic Gnocchi

Gnocchi

Ingredients

Main:

• 1 package store-bought vegan gnocchi (about 16 oz)

• 2 tbsp olive oil

• Salt + pepper, to taste

  
  

  Lemon Garlic Cream Sauce:

  
  

• 1 tbsp olive oil or vegan butter

• 3–4 cloves garlic, minced

• Zest of 1 lemon

• 1 tbsp flour (or gluten-free flour)

• 1 cup unsweetened oat or soy milk (or cashew cream for richness)

• 1 tbsp nutritional yeast (optional, for umami)

• 1–2 tbsp lemon juice

• Salt and pepper, to taste

  
  

  Herb Oil Drizzle (optional but stunning):

  
  

• 1⁄4 cup fresh parsley and basil (combined)

• 1⁄4 cup olive oil

• Pinch of salt

  
  

  Garnish:

  
  

• Micro-greens or arugula

• Cracked black pepper **we have

• Lemon zest

• Vegan parmesan or toasted pine nuts (optional)

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Instructions

1. Crisp the Gnocchi (~10 min)

1. Heat olive oil in a nonstick skillet over medium heat.

2. Add gnocchi in a single layer. Sear without stirring for 3–4 min until golden on one side. Flip and cook another 3–4 min. Season with salt and pepper. Set aside.

2. Make the Creamy Lemon Garlic Sauce (~5–7 min)

1. In a small saucepan, heat olive oil or butter.

2. Sauté garlic for 1–2 minutes until fragrant (don’t brown it).

3. Stir in lemon zest and flour. Cook for 30 seconds.

4. Gradually whisk in plant milk. Simmer and stir until thickened (3–4 min).

5. Add lemon juice, salt, pepper, and nutritional yeast (if using). Taste and adjust.

3. Make Herb Oil Drizzle (Quick Blend)

1. Blend fresh herbs, olive oil, and salt until smooth.

2. Strain through a fine mesh or spoon directly for rustic drizzle.

4. Plating & Presentation

1. Base Layer: Spoon a generous layer of the lemon garlic cream sauce onto each plate, swirling it with the back of a spoon.

2. Stack Gnocchi: Neatly layer the crisped gnocchi over the sauce. Pile them slightly off-center for an elegant, restaurant-style look.

3. Finishing Touches:

   • Drizzle herb oil in a circular pattern around the sauce.

   • Garnish with micro-greens, lemon zest, cracked pepper.

   • Optional: sprinkle with vegan parmesan or pine nuts for texture.