Nhoque de Ricota Vegana

Nhoque de Ricota Vegana is a delightful vegan twist on traditional Brazilian gnocchi, featuring creamy ricotta made from cashews and fresh herbs. This dish is not only comforting but also packed with flavor and nutrients.

Ingredients

• Cashews - 100 grams (soaked for 4 hours)
• Nutritional yeast - 2 tablespoons
• Lemon juice - 1 tablespoon
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Cooked potato - 200 grams (mashed)
• All-purpose flour - 100 grams
• Olive oil - 2 tablespoons
• Fresh basil - 2 tablespoons (chopped)
• Black pepper - to taste

Steps

1. Drain the soaked cashews and place them in a blender with nutritional yeast, lemon juice, garlic powder, and salt. Blend until smooth and creamy to create the vegan ricotta.
2. In a mixing bowl, combine the mashed potato and flour. Add the vegan ricotta and mix until a dough forms. If the dough is too sticky, add a bit more flour.
3. On a floured surface, roll the dough into a long rope about 1.5 cm thick. Cut into 2 cm pieces to form the gnocchi.
4. Bring a pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
5. In a large skillet, heat olive oil over medium heat. Add the cooked gnocchi and sauté for 2-3 minutes until slightly golden. Add chopped basil and black pepper, tossing gently to combine.
6. Serve warm, garnished with additional basil if desired.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in plant-based protein from cashews and potatoes.
• Contains healthy fats that support heart health.

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