Gnocchi & Zucchini in Creamy Saffron & Grilled Pepper Sauce

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Gnocchi & Zucchini in Creamy Saffron & Grilled Pepper Sauce by @legallyplantbased 🧡

👀 If you have a package of gnocchi at the back of your fridge, it's time to take it out, and make a tasty and warm comfort food for yourself, and for the whole family. 😉

SAVE THE RECIPE:
(3-4 servings)
Ingredients:
500 g gnocchi
200 ml unsweetened vegan heavy cream / cooking cream, room tempered
0,25 g / 1/8 tsp ground saffron threads
1 clove of garlic
2 roasted red peppers (jarred or homemade, I used jarred ones)
1 small zucchini, sliced
1 tbsp olive oil
1/2 tsp Aleppo chili (or other mild chili flakes) + more to top with
1 tbsp nutritioal yeast
salt & pepper to taste
2 tbsp pistachios, roughly chopped
small bunch parsley

METHOD:
- mix saffron with the cooking cream in a small bowl and set aside for ~20 minutes.
- heat olive oil in a pan and add the whole garlic clove and the zucchini, fry on medium heat until they have browned a little.
- mix roasted peppers to a smooth puré in blender and add to the pan along with the saffron oat cream mixture, nutritional yeast, Aleppo pepper and salt. Mix well and let simmer on low heat for ~5 minutes.
- cook gnocchi in lots of salted boiling water for 1-2 minutes or until they float to the top. Reserve 100 ml of the cooking water.
- Add gnocchi to the pan and mix well with the sauce for 30 seconds then remove from heat, mix in some of the cooking water if the sauce is too thick.
- Top gnocchi with fresh parsley, pistachios & Aleppo chili before serving.

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