Gnocchi della nonna Letizia

Ingredients:

• 400 g Aviko Super Mash Homemade (defrosted)
• 300 g pomodorini tomatoes
• 5 tbsp olive oil
• 2 tsp sugar
• 200 g flour
• 200 g unsalted cashew nuts
• 3 cloves of garlic
• 1-2 tsp lemon juice
• 2 large coeur du boeuf tomatoes
• 1 shallot
• 1 tsp thyme leaves
• 2 tsp rosemary needles
• 2 tbsp basil leaves
• 3 tbsp margarine
• 4 tbsp basil oil (see tip)
• 2 tbsp alfalfa

Method

Preparation: 45 minutes
Oven: 20 minutes

• Preheat the oven to 200 ºC. Halve the pomodorini. Place them on a baking tray. Drizzle with 2 tablespoons of olive oil and sprinkle with the sugar. Roast the tomatoes in the oven for 20 minutes. Let the tomatoes cool to room temperature.
• For the gnocchi, mix the mashed potato with enough flour until a firm mass is formed. Season with salt. Roll the puree mixture into 1 cm rolls and cut them into 2 cm pieces (= gnocchi).
• Coarsely chop 50 g cashew nuts. Roast the finely chopped cashew nuts in a dry frying pan until golden brown and shake on a plate.
• For the vegan bechamel sauce, puree the rest of the cashews in the food processor with half of the roasted cashews, 1 clove of garlic, 2 tablespoons of olive oil and enough water to a smooth and creamy sauce. Season with lemon juice, salt and pepper.
• For the tomato sauce, cut the coeur du boeuf tomatoes into pieces. Chop the shallot and finely chop the last 2 cloves of garlic. Finely chop the thyme, rosemary and basil.
• Heat 1 tablespoon of olive oil with 1 tablespoon of margarine on the BBQ or in a saucepan. Sauté the garlic and shallot for 1 minute. Fry the tomato for 3 minutes. Stir in the herbs and fry for another 1 minute. Puree the tomato in the food processor until smooth. Season with salt and pepper and keep warm.
• Place the gnocchi on a baking tray. Spread the last 2 tablespoons of margarine on top. Roast the gnocchi in the oven for 6-8 minutes.
• Chop the rest of the roasted cashews very finely. Put the tomato sauce in the smoke of the BBQ for a while. Heat the vegan béchamel sauce (cashew nut cream).
• Spoon the gnocchi into the tomato sauce and spoon into 4 deep plates. Spread 2-3 tablespoons of bechamel sauce on top of each plate. Drizzle with the basil oil, garnish with the alfalfa. Finally, sprinkle with the finely chopped roasted cashews.

Tip: The gnocchi can also be fried in a frying pan in the margarine or 1 tablespoon of olive oil for 4-5 minutes.
Or traditionally cook them in plenty of boiling salted water for 3-4 minutes until al dente.