Creamy Artichoke and Truffle Gnocchi

A quick, easy and satisfying recipe for the ultimate plant based pasta

Done in 25 minutes

Serves 4

Dish by Mia Jacobs

Ingredients

For the sauce

1 tbspolive oil

1/2 tinbutter beans

180gcharred artichokes

1/4lemon, juice

1-2 tbspnutritional yeast

1garlic clove

1 tbsptruffle oil

to tastesalt and freshly cracked black pepper

For the pasta bake

a handfulfresh parsley, chopped

500ggnocchi

50gwhite bread crumbs

1 tbspnutritional yeast

a drizzletruffle oil

I love gnocchi, and I don't cook with it enough. I also love a creamy pasta and this one is made without any dairy substitutes, just good old fashioned beans, and delicious charred artichokes for an extra dose of flavour.

Method

Blend all of the ingredients for the sauce until completely smooth.

Boil your gnocchi for a few minutes. While it boils, heat the butter and olive oil in a medium large pan over a medium heat. Once melted, spoon in the gnocchi (reserving some of the pasta water) and fry gently for a minute or so.

Spoon in the sauce and loosen with a generous ladle of pasta water. Stir everything together over a high heat until the sauce emulsifies and becomes nice and glossy. Fold in the fresh parsley then pour the saucy gnocchi into an oven proof dish, top with breadcrumbs, nooch and more truffle oil.

Place the gnocchi under the grill until bubbling and golden brown on top. Serve immediately and enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.