Vegan cauliflower gnocchi with macadamia sauce

Vegan cauliflower gnocchi with macadamia sauce: tender gnocchi made from cauliflower and buckwheat, served with a creamy macadamia sauce and mild onions.

At a glance

• Serves 2
• Prep time: 25 min
• Cooking time: 15 min
• Total time: 40 min
• Calories: 620 kcal per serving
• Protein: 14 g
• Fat: 42 g
• Carbs: 48 g

Ingredients

• 600g cauliflower
• 100g buckwheat flour
• 100g macadamias
• 2 tbsp nutritional yeast
• 2 tbsp olive oil
• 100g onions
• 1 pinch of nutmeg
• 1 pinch of salt

Method

You’ll need: frying pan · saucepan · stick blender · sieve

1. Break the cauliflower into small pieces, cook it in lightly salted water until soft and drain well. Squeeze out as much liquid as possible and blend it to a smooth purée.
2. Work the buckwheat flour into the cauliflower purée until you have a dough you can shape. Form it into small gnocchi.
3. Cook the gnocchi in simmering water until they rise to the surface. Lift them out carefully and leave them to drain briefly.
4. Soak the macadamias in hot water and blend them with the nutritional yeast, nutmeg and water to a smooth sauce. Fry the onions in olive oil until soft and translucent.
5. Add the gnocchi to the onions in the pan together with the macadamia sauce. Warm everything briefly until the sauce coats the gnocchi.
6. Serve the cauliflower gnocchi straight from the pan, with a little extra nutmeg or nutritional yeast if you like.

Good to know

This dish is gentle and creamy. The gnocchi are soft, the sauce rounded and nutty. Just right when you want something simple and special at the same time.

Swaps

Macadamias → cashew butter (also contains protein, similarly creamy texture); buckwheat flour → oat flour (milder flavour, provides fibre; contains gluten unless labelled gluten-free); onions → leek (milder, also contains fibre); olive oil → avocado oil (heat-stable, mainly monounsaturated fatty acids)

Allergens

Contains tree nuts (macadamias); nutritional yeast doesn't agree with everyone. For children and in pregnancy, the dish is generally fine for everyday eating, as long as all the ingredients are fresh and nuts are tolerated.

Dairy-free recipes