Plato principal
Vegan Bechamel Cauliflower Gnocchi
30 minPara 2Nutri-Score C€
C
30 min
30 minVegan Bechamel Cauliflower Gnocchi
lo que necesita
Ingredientes
chickpea flour (sifted)Despensa40 g
almond milk (unsweetened)Bebidas400 ml- sesame seed butter (stirred)Despensa30 g
- oilDespensa30 ml
garlic powderEspecias4 g
black pepper (freshly cracked)Especias1 g
sea saltEspecias3 g
frozen cauliflower gnocchi (frozen)Fresco400 g
cilantro (chopped)Frutas y verduras10 g
por ración
Nutrición
423kcal
- Carbohidratos
- 48 g
- Proteínas
- 11 g
- Grasas
- 21 g
lo que usará
Utensilios
Cazo
Sartén
Varillas
Espumadera
paso a paso
Preparación
- Paso 1
Make the chickpea flour base
- Heat the oil in a pan.
- Add the chickpea flour and whisk until a smooth paste forms.
- Paso 2
Build the vegan bechamel
- Pour in the almond milk gradually, whisking until smooth.
- Stir in the sesame seed butter.
- Add more almond milk until the sauce is fluid and pourable.
- Paso 3
Season the sauce
- Add the garlic powder, cracked black pepper and sea salt.
- Taste and adjust the seasoning, then loosen with a splash more almond milk if needed.
- Paso 4
Boil the gnocchi
- Bring a pot of water to a boil.
- Cook the frozen cauliflower gnocchi until they float to the surface.
- Paso 5
Combine gnocchi and sauce
- Transfer the drained gnocchi into the bechamel sauce.
- Add a little pasta water and stir to coat.
- Paso 6
Garnish and serve
- Top with chopped cilantro.
- Serve immediately.