Zucchini Gnocchi in Creamy Grilled Pepper & Saffron Sauce
A luscious and versatile summer squash dish topped with crunchy pistachios. Enjoy the smoky aroma of grilled peppers and the fragrance of saffron in this vegan twist on a classic dish.
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Servings: 4 servings
Ingredients
- 200 mL unsweetened vegan heavy cream
- 0.25 g / 1/8 tsp ground saffron threads
- 1 1/2 tbsp olive oil
- 1 clove of garlic
- 1 medium sized zucchini - thinly sliced into rounds
- 2 roasted red peppers - jarred or homemade, I’m using jarred
- ½ tsp Aleppo chili - or other mild chili flakes
- 1 tbsp nutritional yeast
- Zest of one small lemon - + half of it (½ tbsp juiced if you’re peppers aren't tangy)
- salt & pepper to taste
- 500 g gnocchi
- 2 tbsp pistachios - roughly chopped
- 1 small bunch of parsley
Instructions
- Mix saffron with vegan heavy cream in a small bowl and set aside for ~20 minutes.
- Heat olive oil in a pan over medium heat. Slightly smash the garlic clove and add to the pan along with the zucchini. Season with salt and pepper and fry until the zucchini has browned a little on both sides.
- Blend roasted peppers to a smooth puré and add to the pan along with the saffron heavy cream, Aleppo chili, nutritional yeast, lemon zest (and juice if using) salt and pepper. Mix well and let simmer over low heat for ~5 minutes.
- Cook gnocchi in lots of salted boiling water for 1-2 minutes or until they float to the top. Reserve 100 ml of the cooking water.
- Add gnocchi to the pan and combine well with the sauce for 30 seconds then remove from heat. Mix in some of the cooking water if the sauce is too thick.
- Discard the smashed garlic clove and plate the zucchini gnocchi.
- Garnish with fresh parsley, pistachios & Aleppo chili before serving.
Equipment
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