Truffle Oil Vegan Baked Gnocchi

Truffle Oil Vegan Baked Gnocchi

Serves 4-6

Ingredients

300 grams potato gnocchi

2 tsp salt

1 tbsp oil

1 small onion

2 garlic cloves

4 tbsp vegan butter

3 tbsp flour

1 cup vegan milk (oat, coconut, soy)

2 tbsp truffle oil

1/2 cup breadcrumbs

1 sprig rosemary, remove from the sprig and finely chop

1 tsp salt

Method

In a large pot of boiling water, add the salt and cook the gnocchi according to the instructions on the back of the packet. Strain and wash the starch off. Set aside.

In a large oven proof pan, add the oil and once hot add the onion. Cook until translucent, roughly 2-3 minutes before adding the garlic. Saute for 30 seconds and then add the butter. Once the butter has melted, add the flour and stir until cooked off (the white has disappeared). Whisking continuously, add thee milk until a thick. Add the salt and half the rosemary.

Add the gnocchi into the creamy rosemary mixture, mix until incorporated. Sprinkle with the breadcrumbs and other half of the rosemary. Bake in a preheated oven 200℃ for 10-15 minutes or until golden and bubbly.