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Vegan Bechamel Cauliflower Gnocchi
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Vegan Bechamel Cauliflower Gnocchi

30 minServes 2Nutri-Score C€
from @sanguyenn1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chickpea flour (sifted)Pantry40 g
  • almond milk (unsweetened)Beverages400 ml
  • sesame seed butter (stirred)Pantry30 g
  • oilPantry30 ml
  • garlic powderSpices4 g
  • black pepper (freshly cracked)Spices1 g
  • sea saltSpices3 g
  • frozen cauliflower gnocchi (frozen)Fresh400 g
  • cilantro (chopped)Produce10 g

per serving

Nutrition

423kcal

Carbs
48 g
Proteins
11 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Frying pan
  • Whisk
  • Slotted spoon

step by step

Method

  1. Make the chickpea flour base

    • Heat the oil in a pan.
    • Add the chickpea flour and whisk until a smooth paste forms.
    Step 1

  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.
    Step 2

  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.
    Step 3

  4. Boil the gnocchi

    • Bring a pot of water to a boil.
    • Cook the frozen cauliflower gnocchi until they float to the surface.
    Step 4

  5. Combine gnocchi and sauce

    • Transfer the drained gnocchi into the bechamel sauce.
    • Add a little pasta water and stir to coat.
    Step 5

  6. Garnish and serve

    • Top with chopped cilantro.
    • Serve immediately.
    Step 6
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