Cheesy Sauce:
30g Flour
50g Vegan Butter (try using block vegan butter if possible)
One Garlic Clove
200ml Soy or Oat Milk
100ml Vegan Cream (I used Oatly Single Cream)
3 tablespoons Nutritional Yeast
1 Tablespoon Apple Cider Vinegar
1/2 Tablespoon White Miso
1/2 Teaspoon Mustard
50g Vegan Cheese of Choice
salt & pep to taste
Nutmeg
Pinch of Cayenne Pepper
2 tablespoons of Capers
1 Tablespoon of Butter
80g Hearty Greens (I recommend Kale or Chard)
500g Pre-made Gnocchi
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Start by pre-heating oven to 200c.
In a measuring jug, pour milk, cream. Then add the mustard, miso, apple cider vinegar and nutritional yeast. Whisk until combined.
In a sauce pan melt vegan butter, once melted grate in garlic using a microplane (or use chopped garlic here). Allow to cook for a minute our so till fragrant. Now whisk in the flour. Cook for a few minutes until the flour is cooked out. Now slowly add the milk mixture in a few parts, whisking to avoid any clumps. Cook for a few more minutes. Grate in a touch of fresh nutmeg Take off the heat and whisk in 50g grated vegan cheese till melt. Then season with salt and pepper to taste, along with a pinch of cayenne pepper. Set aside with a big of cling film over the stop, to prevent a skin from forming.
In a frying pan melt a tablespoon of butter on a medium-high heat. Add the gnocchi and capers - fry for a few minutes until golden brown. Get greens of your choice and add to the pan with a splash of water (not too much) or the gnocchi will be mushy). Cover and allow to wilt for a minute.
In a deep casserole pan, grease with a touch of butter, then add the gnocchi, green & cheesy sauce in the pan. Mix to combine. Top with a bit more vegan cheese. Put in the oven to bake for 30 minutes until bubbly on top!
