Warm Gnocchi Salad

Jun 23

Written By Cinnamon & Bluebells

Warm Gnocchi Salad

With Grilled Vegetables, Cashew Garlic & Chive Cream, & Herby Vinaigrette

Vegan / Dairy Free

Serves 4

In the summer, we often crave light meals with fresh produce, that are more substantial than a simple salad. We have created this delightful and versatile summer recipe for you, made with simple ingredients and transformed into a very special dish, perfect for a special occasion. It may require a little extra effort, but it will most definitely be worthwhile. Crispy homemade gnocchi, marinated grilled veggies and cashew garlic & chive cream, all drizzled with a heavenly herby vinaigrette. Simply divine.

Ingredients

-For the cashew chive cream-

140g raw cashews, soaked in boiling water for 20 minutes

100ml plant based milk

1 large garlic clove

2tbsp lemon juice

2tbsp finely snipped fresh chives

1/2tsp salt

1tsp onion powder

- For the grilled veggies -

2 courgettes

1 red bell pepper

4 shallots

150g assorted mushrooms

1tbsp soy sauce

1tbsp maple syrup

1 tsp sesame oil

A few sprigs of fresh rosemary

A few sprays of olive oil for grilling

- For the herby vinaigrette -

3tbsp extra virgin olive oil

1tbsp fresh lemon juice

1tbsp apple cider vinegar

1tsp mild mustard

1tsp vegan honey or maple syrup

1 garlic clove, minced

1tbsp finely chopped parsley

1tbsp finely chopped basil

1tbsp finely snipped chives

1 shallot, very finely chopped

1/2tsp salt

Freshly ground black pepper

- For the gnocchi -

700g potatoes

200g spelt flour (or plain flour)

1tbsp vegetable bouillon powder

2tbsp plant based butter

1tsp salt

2tbsp olive oil for sautéing

- To serve and to garnish -

Some fresh rocket leaves

Some snipped chives

1tsp toasted sesame seeds

1tsp poppy seeds (optional)

Method

Start with the cashew cream, by placing all the ingredients apart from the chives in a high speed blender and blend very well. Stir in the chives and place in a bowl in the fridge to set till serving time.

Continue with marinating the veggies. Slice the veggies in similar sized pieces, not too small. Some of the mushrooms can be left whole. Place them in a dish with the rest of the ingredients and massage them well until everything is nicely coated. Set aside.

For the herby vinaigrette, just blend all ingredients together in a small jug. It’s best to have this ready to drizzle later.

To prepare the gnocchi, place the unpeeled potatoes in a pan filled with cold water. Bring to a boil, add the bouillon powder and cook until tender, about 30 minutes. Drain the potatoes, allow them to cool slightly before handling, peel them and place them in a dry bowl. Mash them with a potato masher, stir in the butter and the salt. Add the flour and mix well. You should have a fluffy non sticky dough. Turn the dough onto a well floured surface and bring it together into a big disc. Roll the disc out into an oblong shape and with a knife, cut the dough into 3cm wide strips, then roll each strip into a long cylinder. Cut each cylinder into 3cm sections. With the help of a fork, shape the sections into gnocchi and place them on a floured tray.

Preheat your grill.

Add the olive oil in a frying pan and gently fry the gnocchi over medium heat, for about 3-4 minutes on each side, till they are brown and crispy. Fry them in batches, so that you do not overcrowd the pan. As they become ready, place them on a plate lined with kitchen towel.

At the same time, grill the veggies till they are tender but not over cooked. It should take 3-4 minutes per batch, depending on your grill. We used a griddle.

To serve, place the gnocchi and some rocket leaves on each plate. Divide the grilled veggies over the gnocchi. Spoon the cashew cream in dollops and drizzle the vinaigrette. Finally, sprinkle the sesame seeds and poppy seeds and serve. Enjoy!