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Pan Fried Gnocchi With Basil Cream

  • Author: Liv B
  • Total Time: 30 minutes
  • Yield: 2 servings


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


  1. Make the basil cream sauce: in a high-speed blender, combine all sauce ingredients and blend until completely smooth. Set aside.
  2. In a mixing bowl, whisk together cornflakes, flour, nutritional yeast, paprika, salt, pepper and parsley.
  3. 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.
  4. Fry until crispy and golden on all sides.
  5. 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.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

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