I haven’t said goodbye to comfort food yet. But I’m glad I didn’t because the weather has changed a bit in the past few days. I am writing this while stopping my race. The weather was very cold and windy. And today I don’t like it at all.. Have to do it, but let’s warm up a bit.
Today’s dish is a version of my favorite vegetarian Baked gnocchi grilled with mushrooms and broccoli. This time I made it with winter greens, Brussels sprouts and Chinese chives. My friend (Thanks Cherry!) found 2 leftover spring onions in my vegetable box. And I have leftover Brussels sprouts in the back of the fridge. I labored in my mind to use it until I came up with this idea.
This dish is quick and easy to make. But it’s worth it. Because I am a scientist. (rises) I felt the need to add another ingredient to this dish to give it another flavor and texture. I bake a bowl in the oven. And crackers in baking will only spoil the dish, they add a sweet taste and give it a slightly different texture. It’s also delicious. If you like the idea, but don’t want tofu for some reason. Use almond flakes for this recipe.
This summer Baked gnocchi bread is easy to make and requires only a few readily available ingredients. You can find them in summer supermarkets.
Details of the recipe
Tofu
This is useful and only needed if you want to make vegan bacon bits. (Still worth it!) For cooked or cooked tofu (I use the Dragonfly brand), press well to release excess moisture and absorb the sauce.
Gnocchi
Purchased and vacuum-packed gnocchi work well here. However, some products contain eggs or powdered milk. So take a look at the ingredients in the packet where I made this homemade gnocchi dish but didn’t try it as it was a quick snack after dinner. But I think it might be a little weak for this application.
Brussels sprouts
Brussels sprouts (Brussels sprouts) are very tasty and good for you, I cut them in half, cooked them lightly. and finish cooking in the oven.
Leeks
Leeks are beautifully creamy when cooked in a friendly sauce. One trick that uses lettuce is to wash it well. (without disturbing the group), as lettuce hides many gems.
Flour
The flour needs no cleaning use it to make a roux (creamy sauce) I use all-purpose flour. But chickpea flour (basal flour/chickpea) also works well if you’re gluten-free.
Plant-based milk
Any plant-based milk will work here. I use soy sometimes I use oatmeal. And sometimes use any plant-based milk you like in addition to almond coconut milk. I think that’s awesome.
Thyme
A little fresh thyme adds flavor here. Rosemary is a good choice. If using dried herbs, massage well with your fingers and use sparingly. Because these herbs are stronger than new herbs. (Unless, of course, already.)
Miso
Using white miso adds umami and flavor to the dish. which is less pure than the red miso available today you can skip it and add a teaspoon of nutritional yeast. Look for miso (miso).
Dijon mustard
Dijon mustard adds spice and flavour.
Nutritional Yeast
A classic vegan dish made with inert yeast. Nutritional yeast adds depth and cheesy flavor to the sauce.
Garlic
I use a few cloves of garlic for the roux. Fry in oil before adding flour.
Hazelnuts
Add half a hazelnut at the end to make it crunchy and make the situation more and interesting.
My recipe
My recipe includes more vegan bacon. All bits are optional There is little electricity and only basic kitchen items are used. So if you have time, I recommend doing that. All you need is planning. The tofu should be cooked at least 2 hours in advance, the sooner the better.
I made the marinated tofu before I was ready to cook the gnocchi. Spread the gnocchi on the bread and bake for 10 minutes.
Start by preparing the vegetables, washing and drying them thoroughly. When clean and dry, warm gently in a little oil in the saucepan you prepared the sake in until hot, and finally in the oven.
Make the sauce from the pan you roasted the vegetables in – I didn’t wash it. Adding milk turns off all the lights. When the sauce is ready, add the crispy gnocchi. Cover roasted brussels sprouts and leeks and simmer for about 15 minutes.
Sprinkle the bread with the hazelnuts and cooked bacon (if applicable) and bake for 10 minutes, until everything is golden brown and the gnocchi is cooked through. Split between meals and enjoy!
