Hoofdgerecht
Vegan Bechamel Cauliflower Gnocchi
30 minVoor 2Nutri-Score C€
C
30 min
30 minVegan Bechamel Cauliflower Gnocchi
wat u nodig heeft
Ingrediënten
chickpea flour (sifted)Voorraadkast40 g
almond milk (unsweetened)Dranken400 ml- sesame seed butter (stirred)Voorraadkast30 g
- oilVoorraadkast30 ml
garlic powderKruiden en specerijen4 g
black pepper (freshly cracked)Kruiden en specerijen1 g
sea saltKruiden en specerijen3 g
frozen cauliflower gnocchi (frozen)Vers400 g
cilantro (chopped)Groente en fruit10 g
per portie
Voedingswaarden
423kcal
- Koolhydraten
- 48 g
- Eiwitten
- 11 g
- Vetten
- 21 g
wat u gebruikt
Keukengerei
Steelpan
Koekenpan
Garde
Schuimspaan
stap voor stap
Bereiding
- Stap 1
Make the chickpea flour base
- Heat the oil in a pan.
- Add the chickpea flour and whisk until a smooth paste forms.
- Stap 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.
- Stap 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.
- Stap 4
Boil the gnocchi
- Bring a pot of water to a boil.
- Cook the frozen cauliflower gnocchi until they float to the surface.
- Stap 5
Combine gnocchi and sauce
- Transfer the drained gnocchi into the bechamel sauce.
- Add a little pasta water and stir to coat.
- Stap 6
Garnish and serve
- Top with chopped cilantro.
- Serve immediately.