Description

Pan-fried herb & cornflake-crusted golden gnocchi with a creamy basil sauce for dipping.

Ingredients

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

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Instructions

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.

Notes

*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.

Prep Time: 10 minutes
Cook Time: 15 minutes