Gnocchi alla Sorrentina

Gnocchi alla Sorrentina is a delightful vegan twist on a classic Italian baked dish, featuring tender gnocchi smothered in a rich tomato sauce and topped with a cheesy cashew cream. It's a comforting meal that's both satisfying and nourishing.

Ingredients

• Gnocchi - 400 grams
• Canned crushed tomatoes - 400 grams
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Fresh basil - 10 leaves, torn
• Nutritional yeast - 3 tablespoons
• Raw cashews - 50 grams, soaked for 4 hours
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. In a medium pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the canned crushed tomatoes to the pot, along with salt and black pepper to taste. Let it simmer for about 10 minutes, stirring occasionally.
4. While the sauce simmers, cook the gnocchi in boiling water according to package instructions until they float to the top, usually about 2-3 minutes. Drain and set aside.
5. In a blender, combine the soaked cashews, nutritional yeast, lemon juice, a pinch of salt, and a little water until smooth and creamy. Add more water if needed to achieve a pourable consistency.
6. In a baking dish, layer half of the tomato sauce at the bottom, followed by the cooked gnocchi, then the remaining sauce on top.
7. Drizzle the cashew cream over the top of the gnocchi and sauce, ensuring an even distribution.
8. Sprinkle torn basil leaves on top.
9. Bake in the preheated oven for 15-20 minutes, until heated through and slightly golden on top.
10. Remove from the oven, let it cool slightly, and serve warm.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from cashews and nutritional yeast.
• Contains antioxidants and vitamins from tomatoes and fresh basil.

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