feed me vegan
Recipe: Gnocchi with Creamy Saffron Sauce
Making Italian dishes using only plant-based ingredients is easier than most people think. After all, Italian cuisine is already largely based on vegetables — and Luna Trapani proudly demonstrates this in the wonderful new cookbook Veganista. The book contains 60 recipes for delicious Italian vegan dishes, such as this gnocchi with creamy saffron sauce.
door Lauretta Baarends
How to make gnocchi with creamy saffron sauce
- Bring a large pot of water with a little salt to the boil.
- Meanwhile, for the saffron sauce, heat the olive oil in a frying pan over high heat. Add the courgette and season with a little salt. Fry the courgette, stirring occasionally, until golden brown and caramelised. Add the garlic and parsley, stir well and deglaze with the white wine. Bring everything to the boil and add the cream and saffron. Stir well again and simmer until the sauce has thickened.
- Add the gnocchi to the boiling water and cook until they float to the surface.
- Add the gnocchi to the thickened sauce. Season with a little more salt and black pepper. Serve with a squeeze of lemon juice and some more coarsely chopped parsley over the gnocchi.
Tip: make your own gnocchi by boiling 500 g potatoes until very tender. Mash them finely and gradually add 150 grams of flour. Knead into a soft dough. Roll it into a long sausage and cut it into 2 cm pieces.
Title: Veganista
Author: Luna Trapani
Price: €25,99
Publisher: Terra
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