innerculture (innerculture) wrote in vegancooking,

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Variation on pesto and gnocchi.

So, if any of you were wondering about getting a pleasant, nutty cream sauce out of almond milk, worry no longer. The jury has ruled and the verdict is delicious.

This recipe is fast, very easy and delicious.

Before I get started, this recipe was inspired by Isa's delicious basil mint pesto over at the Post-Punk Kitchen. Also, I wouldn't have even thought to make it today if it wasn't for procraftinator's earlier post.

1 plate's worth of delicious gnocchi
1/3 cup sundried tomatoes, chopped into adorable little strips of tomato-ish glee
1/2 teaspoon truffle oil

A few basil or mint leaves, as well as a little ground basil and pepper for garnish and yummyness.

1/4 cup pine nuts
1/4 cup lightly-toasted almonds (toast them too much and the thing will taste like dirt, fresh from the ground)
1 cup basil leaves (fresh--so important!!)
1/2 cup mint leaves (fresh)
2 cloves of garlic
Juice from 1/2 a lemon
1/8 cup almond milk
1/8 cup olive oil
1/4 teaspoon salt

First, toss a pot of water (with a pinch of salt) on the stove and set'er on high.
Second, turn on some appropriate cooking music, my choice was John McLaughlin, Paco De Lucia and Al Di Miola's Passion, Grace and Fire.
Third, grab your mortar and pestle and get to work on the garlic, nuts and leaves. This works a bit better than a blender, there's a reason that it's 'pesto' and not 'blendo'. Mix in the almond milk, olive oil, salt and lemon.
Fourth, when the water hits boiling, toss the gnocchi in to cook--it's done when it's floating. Don't overcook it or it turns into revolting goo.
Fifth, drain the gnocchi when it's done and mix it up with the sauce and sundried tomatoes.
Sixth, garnish and drizzle with truffle oil, serve.

There you go, a delicious 15 minute meal.

Tags: condiments-pesto, ethnic food-italian
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