• Denai Moore

Creamy Nduja Gnocchi



Vegan Nduja:

1 cup of sun-dried tomatoes

10 green olives

1 teaspoon of garlic powder

1 teaspoon of fennel seeds

1/2 - 1 teaspoon of cayenne (depending on how spicy you want it)

1/2 teaspoon smoked paprika

Cracked black pepper to taste

230g Ground Vegan Pork (omni)

500G Pre-made Gnocchi

150g Mushrooms of choice

1 Garlic Clove grated or chopped

1/2 cup of vegan cream

1/3 cup of pasta water

Salt & Pepper to taste

Garnish with shavings of vegan cheese

Add all the spices, sun-dried tomatoes and olives in a food processor blend till smooth. Mix half of the Nduja paste in a bowl with vegan minced pork. (Save the rest of the paste in a jar, great on avocado toast and tofu scramble) You can sub the minced pork for a neutral tasting vegan sausage, just remove the casing. Mix to combine.

Bring a pot of water to the bowl, season well with salt! Cook Gnocchi according to packet instructions, drain and set aside. In a frying pan on a medium heat add a plug of olive oil and pan fry mushrooms with a pinch of salt till golden and caramelised. Then set aside. In the same pan add more olive oil and brown the vegan nduja, cook through entirely for 4-5 minutes. Add the mushrooms and then deglaze with the reserved pasta water. Add the vegan cream and then the gnocchi, stir to coat the sauce and reduce for another few minutes. Season to taste with salt and pepper, then serve!


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