Vegan Gnocchi
Ingredients
Purgatory Sauce
1 1/2 cup extra-virgin olive oil, more for drizzling on toast
24 large cloves garlic, 1 thinly sliced and 1 halved
Red-pepper flakes, to taste and for serving
7 (28-oz) can diced tomatoes
3 tsp fine sea salt, more to taste
1 ½ tsp black pepper
18-20 large sprig fresh basil or rosemary
1 1/2 cup grated Parmesan, more for serving
1 1/2 cup unsalted plant based butter, more to taste
Vegan Gnocchi
3/4 cup olive oil
3 tsp Fresh thyme sprigs
2 tsp kosher salt
1 1/2 tsp black pepper
1 1/2 tsp fresh rosemary sprig, minced
1 tsp fresh basil
1 ½ bag (6.6 lbs)
Arctic Gardens Roasting Vegetables
6 lbs vegan Gnocchi
3 Small Onions
6 cloves Garlic
1 1/2 cup Olive Oil
1 ½ bag (6.6 lbs)
Arctic Gardens Kalebanzo Blend
6 qt Purgatory sauce (vegan parmesan cheese AND plant-based cream)
Minced fresh parsley, for garnish
Pointed Pita Bread (GLUTEN FREE PREFERRED), toasted bread, for serving
6 tbsp Zaatar Seasoning
Preparation
PURGATORY SAUCE :
1. In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic, and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low.
2. Simmer, squashing tomato pieces with a wooden spoon or a potato masher, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Pass through a food mill.
3. Stir in Vegan Parmesan, Plant based butter, salt and red-pepper flakes to taste.
VEGAN GNOCCHI:
1. Preheat oven to 450 F ( C). Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.
2. In a large mixing bowl, combine olive oil, thyme, salt, pepper, rosemary and basil, and whisk. Add Arctic Roasting Vegetables stirring to coat.
3. Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.*
4. Peel and chop onion and garlic. Sauté the gnocchi till golden. Remove Gnocchi.
5. Heat the olive oil in a saucepan. Sauté the onions until they begin to soften (2-3 minutes). Then add garlic and cook for a further 1/2 minute. Sauté the Kalebanzo Blend. Fold in the Roasted Vegetables Mix.
6. Add Purgatory sauce. Season with salt, pepper, if needed. Fold in the reserved Gnocchi. Add more sauce if needed.
7. Finish with Vegan parmesan Cheese and swirl of Plant Based cream. Garnish with minced parsley if desired.
8. Serve with Zaatar pita bread. If using a combi oven, adjust the time accordingly.
