I have a special place in my heart for gnocchi. My grandmother used to make them from scratch and fry them until they were deliciously crunchy on the outside and gooey on the inside. I love them the traditional boiled way as well, but since going vegan I’ve found little enthusiasm for making thick creamy sauces that go so well with these dumplings. So when I remembered I had this recipe lying around and that it required no sauce and very minimal prep work, I was understandably excited. Confession: this is not the first time I’ve made this recipe, but it is the first time I’ve made it vegan.
The margerine didn’t brown nearly as well as butter would, so if you’re making this recipe vegan, I would suggest skipping the brown margerine entirely. I used almond and walnut chunks instead of pine nuts (because I prefer my nuts low price thank you) and sprinkled (ok, smothered) it with Violife cheese. It was quick to make and very fresh, perfect for spring!
Price: £1.9 per portion
Protein: 17.7g per portion