Pan Fried Gnocchi

💥🥔🌱 PAN FRIED GNOCCHI by with smooth basil cashew cream sauce is this weeks dinner assignment. I can’t get enough of these pillowy bites of heaven and that crunch on the outside is deliciously beautiful. This cream sauce recipe to go along with it is also great on sandwiches and pastas so be sure to get the full recipe right here!👇👀 • 600 g gnocchi (appor 4 cups) 2 cups crushed vegan cornflakes or panko breadcrumbs 1/2 cup all-purpose flour 2 tbsp nutritional yeast 1 tsp paprika pinch of salt and pepper 2 tsp dried parsley oil for frying Basil Cream Sauce: *see note below if you do not have a high-speed blender that can blend nuts smooth. 1 cup raw cashews 3/4 cup water 2 tsp lemon juice 1 clove garlic 1/3 cup packed basil leaves pinch of salt INSTRUCTIONS: 1. Make the basil cream sauce: in a high-speed blender, combine all sauce ingredients and blend until completely smooth. Set aside. 2. In a mixing bowl, whisk together cornflakes, flour, nutritional yeast, paprika, salt, pepper and parsley. 3. Boil gnocchi in a pot of water for 2 minutes, or if already boiled, dip in water or nondairy milk, then toss into the bowl of cornflake mixture. Toss to coat gnocchi, then remove from bowl with a slotted spoon and transfer to frying pan. 4. Fry until crispy and golden on all sides. 5. Remove from pan and place in a serving bowl. Let cool slightly, then enjoy. **NOTE: *If you do not have a high-speed blender that can blend nuts until smooth, you can substitute 3/4 cup raw cashew butter for the raw cashews and water. Simply proceed with the recipe as directed, blending the cashew butter with the other sauce ingredients.

Unbalanced

% Daily Values based on a 2,000 calorie diet