Wild Garlic Gnocchi in Almond Cream Sauce [Vegan] – One Green Planet

1. Peel and finely chop the onion.
2. Wash and clear the mushrooms, after which slice.
3. Warmth 1 tablespoon margarine in a skillet and sauté the onions.
4. Add the mushrooms and sauté for approx. 5 minutes.
5. Combine the almond butter with ½ cup (120 mL) of chilly water and add to the mushrooms.
6. Season with sea salt and pepper.

For the Gnocchi

1. Peel the potatoes, reduce into skinny slices, after which prepare dinner in well-salted boiling water approx. 10 minutes.
2. Drain the potatoes and mash them till the combination is easy.
3. Combine within the flour and corn starch. The dough needs to be fluffy, however shouldn’t follow your fingers.
4. Wash and chop the wild garlic and knead into the potato dough with ½ teaspoon of sea salt.
5. Let the combination sit approx. 5 minutes.
6. Mud your work floor with flour and roll out the combination till it’s about ⅓ inch (1 cm) thick.
7. Minimize into items about ⅓ inch (1 cm) thick and frivolously press every bit with a fork to get the traditional gnocchi ridges. Permit the gnocchi to prepare dinner in boiling salted water, till the items float to the floor.
8. Within the meantime, prepare dinner the sugar snap peas in salted water for 10 minutes.
9. In a skillet, sauté the sugar snap peas in 1 tablespoon of margarine.
10. Minimize the sun-dried tomatoes into nice strips.
11. Prepare the gnocchi, sugar snap peas, mushrooms, and sun-dried tomatoes on plates and pour almond cream sauce on high.
12. Garnish with the oregano leaves and serve.