Gnocchi with Sage and Hazelnut Butter
INGREDIENTS
- 600g potato gnocchi
- 60g vegan butter
- 40g hazelnuts, roughly chopped
- 12 fresh sage leaves
- 1 small garlic clove
- 1 lemon, zest only
- 2 tbsp nutritional yeast
- Black pepper
NUTRITION
Per serving
480
Calories
11g
Protein
70g
Carbs
17g
Fats
METHOD
1
Boil the gnocchi
Drop the gnocchi into salted boiling water. Lift them out with a slotted spoon as soon as they bob to the surface.
2
Brown the butter
Melt the vegan butter in a wide pan and let it foam. Add hazelnuts and let them toast for two minutes until golden.
3
Crisp the sage
Drop in the sage leaves and the garlic clove. Cook for thirty seconds until the sage crackles. Remove the garlic.
4
Toss
Add the gnocchi, lemon zest and yeast to the pan. Toss for one minute, finish with cracked pepper.
VEG.ARMY TIP
Watch the butter like a hawk — once it smells nutty, it browns in seconds.
