I recently decided that I love gnocchi almost as much as I love pasta. Which is really saying something. But this Pan-Fried Cornflake & Herb-Crusted Gnocchi with the creamiest Basil Cream Sauce really takes the cake. I mean, my gnocchi with white wine rose sauce is AMAZING. But it is very similar to regular pasta with rose sauce. But this. This is different.
Each little gnocchi nugget is coated in a delicious crusty coating and pan-fried until golden. And the sauce. The sauce is KEY. It’s sort of like a creamy pesto. Lucious, basil-heavy, garlicky and just the perfect balance with the crispy but chewy gnocchi.
I used store-bought gnocchi this time, and its actually fairly simple to find a vegan gnocchi. I found some of the same brands that make the cheese ones also make a basic potato version without any dairy at all. But if you can’t find vegan gnocchi in store- don’t sweat it! You can use this recipe to super easily make it at home.
And for those who have nut allergies…
If you have a cashew allergy you can substitute sunflower seeds instead! It will taste slightly nuttier, but will still be delicious!
Pan-fried herb & cornflake-crusted golden gnocchi with a creamy basil sauce for dipping.
600 g gnocchi (appor 4 cups)
2 cups crushed cornflakes or similar cereal
1/2 cup all-purpose flour
2 tbsp nutritional yeast
1 tsp paprika
pinch of salt and pepper
2 tsp dried parsley
oil for frying
Basil Cream Sauce:
*see note below if you do not have a high-speed blender that can blend nuts smooth.
1 cup raw cashews
3/4 cup water
2 tsp lemon juice
1 clove garlic
1/3 cup packed basil leaves
pinch of salt
Make the basil cream sauce: in a high-speed blender, combine all sauce ingredients and blend until completely smooth. Set aside.
In a mixing bowl, whisk together cornflakes, flour, nutritional yeast, paprika, salt, pepper and parsley.
Boil gnocchi in a pot of water for 2 minutes, or if already boiled, dip in water or nondairy milk, then toss into the bowl of cornflake mixture. Toss to coat gnocchi, then remove from bowl with a slotted spoon and transfer to frying pan.
Fry until crispy and golden on all sides.
Remove from pan and place in a serving bowl. Let cool slightly, then enjoy.
*If you do not have a high-speed blender that can blend nuts until smooth, you can substitute 3/4 cup raw cashew butter for the raw cashews and water. Simply proceed with the recipe as directed, blending the cashew butter with the other sauce ingredients.
We also have a balsamic glaze from Costco that we drizzled overtop- super delicious! Not necessary, but makes it pretty!! 🙂
Hi there! We are Liv and Greg - creators of "Greg's Vegan Gourmet" and “Liv B” - the food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.
With mouth-watering photos and videos that inspire to embrace good food, you'll want to try it all - and come back for seconds!
When we’re not cooking, you might find us walking our two big dogs Willa and Hazel, or travelling to find the best food from all over the world.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.