Start with store-bought vegan gnocchi and this dish comes together in about 20 minutes. A saffron-infused oat-based sauce seasoned with nutritional yeast, chile and topped with zucchini takes this over the top!
- 2 cups fresh gnocchi
- 1 cup oat cream, room temperature
- 1/ 8 teaspoon ground saffron
- 1 clove garlic, peeled
- 2 roasted red peppers, from a jar
- 1 small zucchini, sliced
- 1 tablespoon olive oil
- 1/ 2 teaspoon (plus more to top) Aleppo pepper (or chili flakes)
- 1 tablespoon nutritional yeast
- salt, to taste
- 2 tablespoons pistachios, roughly chopped
- small bunch parsley
Combine saffron and cream in a small bowl and set aside for 20 minutes to infuse.
Heat olive oil in a pan and add the whole garlic clove and zucchini. Sauté over medium heat until slightly browned.
In a high speed blender or food processor, blend roasted peppers until smooth. Add to the pan along with the saffron oat cream mixture, nutritional yeast, Aleppo pepper and salt. Stir to combine and let simmer over low heat for approximately 5 minutes.
Cook gnocchi in heavily salted boiling water for 1-2 minutes or until they float to the top. Drain and reserve about half a cup of the cooking water.
Add the cooked gnocchi to the pan and stir for 30 seconds to coat with sauce. Remove from heat and add some of the reserved cooking water if the sauce is too thick.
Top gnocchi with fresh parsley, pistachios & Aleppo pepper before serving.