Gnocchi with Black Peppercorn Sauce
Vegan fried golden gnocchi with peppercorn sauce, garlic mushrooms and tender asparagus. This flavoursome gnocchi dish is a super easy and quick recipe for busy nights at home.
Prep 10 min
Cook 25 min
Serves 6-8 people
Ingredients
Add toppings
- 1 tsp Mixed Herbs
- 2 Garlic Cloves
- 200g Fresh Mushrooms
- 125g Fresh Asparagus Tips
- ½ tbsp Crispy Onions
Method
Gnocchi
Bring a large pan of salted water to the boil. Once boiling, tip in the gnocchi. Cook until the gnocchi begins to float to the surface. This will only take 1-2 min so keep an eye on them. Then drain out the water into a jug. Keep 160ml for the sauce and stir in 1tsp of vegetable stock.
Heat 10g of butter in a large non-stick frying pan and once melted, add in the gnocchi. Fry for around 10-12 minutes until they are golden with a slightly crispy surface.
Additional Toppings
Chop up a selection of mushrooms, asparagus and thinly slice the garlic cloves. Add to a heated frying pan with ½ tbsp olive oil. Add more herbs, then stir for 1 minute. Add a splash of water to blanch the asparagus, cook for a further 2. When the asparagus is tender remove from heat and place to the side.
Peppercorn Sauce
Pour the peppercorns into a mortar and pestle until roughly crushed for a nice texture. Alternatively you can pour them into a small paper bag and rollover with a rolling pin.
Heat 10g of butter and oil in a large non-stick frying pan. Once melted sauté the shallots, mixed herbs, and peppercorns until softened. Add in the vegetable stock and stir well. Bring to the boil and simmer rapidly for 5 minutes until reduced by half. Then pour in the oat cream and stir well, leave to simmer for a minute.
To Serve
Add your fried gnocchi to a pasta bowl and drizzle over the rich peppercorn sauce, put the remaining sauce in a jug for seconds. Spoon in the additional toppings and sprinkle over some dried fried onions for more crunch.
Recipe: Kate Williams
Photography: Kate Williams