Vegan gnocchi with wild mushrooms – Food & Home Magazine
Try this exquisite vegan gnocchi made with truffle oil and delicious wild mushrooms from Chef Wesli Jacobs at the Table Bay Hotel!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- ***For the gnocchi
- 400g Large potatoes
- 140g Flour
- 40g Potato starch
- 12g Nutmeg
- ***For the sauce
- 40g onion, chopped
- 50 ml oil
- 150g Wild mushroom mix
- 150ml White wine
- 20g Garlic
- 15g Thyme
- 400ml Oat milk
- 40ml Truffle oil
- 10g of salt
- 5g of white pepper
- ***To serve
- 140g Char-grilled Stem Broccoli
- 120g Roasted Brown Mushrooms
- 250g Sautéed Wild mushrooms
- 40g Shaved Vegan Cheese
- 5g Pea-shoots / micro herbs
- Truffle oil
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