A truly romantic meal. This dish is full of flavour but not too heavy. Make the gnocchi from scratch and really show off your cooking skills.
Ingredients
- Oil, for frying
- 2 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- ¼ cup (60 ml) white wine
- 2 tbsp Vegan pesto
- ½ cup (125 ml) soy cream
- 1 bag of spinach, roughly chopped
- ½ portion of homemade gnocchi, or shop-bought, but check milk and egg free
- 6 Tenderstem broccoli stems, steamed
- 25 g Small bunch of basil
How to Make It
- Heat the oil in a large frying pan over a medium heat. Add the shallots and cook for a few minutes to soften before adding the garlic. Once the garlic and shallots are translucent after a few minutes, pour in the wine and cook for 30 seconds to burn off the alcohol. Stir in the pesto, soy cream and spinach, then add in the gnocchi and stir to coat. Cook for 10 minutes.
- Meanwhile, steam the broccoli for 3–4 minutes until it is cooked but still has some bite.
- Serve the gnocchi scattered with basil leaves and the broccoli stems laid on top.
