Gnocchi with Walnut Parsley Sauce
A simple and savory pasta sauce that pairs perfectly with earthy potato gnocchi.
INGREDIENTS | SERVES 4
- 1 cup chopped walnuts
- 2½ cups unsweetened soy milk
- 2 tablespoons vegan margarine
- 2 tablespoons all-purpose flour
- ¾ teaspoon parsley
- 2 teaspoons nutritional yeast (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Prepared Homemade Garlic and Herb Gnocchi
Heat walnuts and soy milk over low heat for 3–4 minutes, to soften the walnuts. Set aside.
In a small saucepan, heat vegan margarine over low heat until melted and whisk in flour, stirring continuously to prevent from burning.
Slowly stir in soy milk and walnuts, again stirring continuously. Heat until soy milk thickens into a sauce, about 4–5 minutes.
Remove from heat, stir in parsley, nutritional yeast, salt, and pepper, and pour over cooked gnocchi. Serve immediately.
Calories: 600 | Fat: 28g | Sodium: 889mg | Fiber: 6g | Protein: 6g