Crispy Cauliflower Gnocchi with Parmesan Pea Purée

Ingredients:

Gnocchi

  • 1 head cauliflower, washed and chopped

  • 1 large russet potato, peeled and chopped

  • 1 tablespoon minced garlic

  • 1/3 cup vegan parmesan cheese

  • 2 cups cassava flour

  • salt & pepper, to taste

  • olive oil (for roasting the potato and cauliflower)

  • 1-2 tablespoons coconut oil (for crisping the gnocchi)

Parmesan Pea Purée

  • 2 cups frozen peas

  • 1/4 cup vegan parmesan cheese

  • 1 teaspoon minced garlic

  • 1/4 teaspoon salt

  • 1 tablespoon vegan/plant butter

  • 1 tablespoon non-dairy yogurt (or you can use plant milk)

  • 1 tablespoon diced mint leaves

Garnishes

  • toasted pine nuts

  • mint leaves

  • parmesan cheese

Vegan Parmesan Cheese

  • 1 cup raw pumpkin seeds

  • 1/4 cup hemp seeds

  • 1/4 cup nutritional yeast

  • 1/2 teaspoon garlic powder

  • 1 teaspoon salt

Instructions:

  • Heat oven to 425° F. Add the chopped cauliflower and potato to a baking sheet and drizzle with olive oil and sprinkle with salt and black pepper. Sprinkle on the minced garlic. Place in oven and roast until vegetables are pierced easily with a fork, about 20 minutes. Remove from oven and let cool.

  • While those are roasting, make your Vegan Parmesan Cheese. In your food processor/blender, blend all ingredients until you have a fine, Parmesan Cheese-like texture. Store in an airtight container in the fridge.

  • Now make your parmesan pea puree. Pour 2 cups of peas into a glass measuring cup/glass bowl and cover the peas with water. Microwave the peas for 2 minutes, strain and then place the peas into your food processor/blender.

  • Add the remaining pea purée ingredients to the food processor/blender and blend on high until very smooth. Cover and set aside while you make your gnocchi.

  • Using your stand mixer, beat the cauliflower and potato together with the flat beater, then add the garlic and 1/3 cup vegan parmesan cheese (If you don't have a stand mixer, you may use a hand beater).

  • Gradually add the flour, ¼ cup at a time, until dough holds together and is almost smooth. Add more flour, 1 tablespoon at a time if the dough is sticky.

  • Turn dough onto a lightly floured surface and knead gently a few times. Divide into 6 equal pieces. Roll each portion of dough into a ½-inch thick rope. Cut the rope into 1-inch pieces. Transfer to parchment-lined baking sheet and repeat with remaining dough. Optional: roll each gnocchi piece down the back of a fork to achieve the texture shown in these photos.

  • Bring a large pot of water to a boil over high heat. Cook gnocchi in batches for 5-7 minutes. Stir occasionally to keep gnocchi from sticking to the bottom of the pan. Gnocchi is cooked when it floats to the surface.

  • Remove the gnocchi with a slotted spoon and transfer to a baking sheet in a single layer. Repeat with remaining gnocchi. I cooked all the gnocchi in 2-3 batches.

  • Melt 1 tablespoon of coconut oil in large skillet over medium heat until melted, then add the gnocchi to the pan. Saute the gnocchi until it starts to turn golden and crispy, tossing frequently to crisp on all sides.

  • Serve immediately with Parmesan Pea Purée, toasted pine nuts, mint leaves and more vegan Parmesan cheese.