Vegan Gnocchi with Gorgonzola Cheese Sauce, Spinach and Smoked Salmon (wfpb)
Vegan gnocchi with a rich, cheesy, spicy Gorgonzola sauce, which does completely without dairy products. This simple, hearty dish is served with spinach and vegan smoked salmon. This authentic lactose-free Gorgonzola sauce is prepared on a cashew basis with miso and nutritional yeast. Prepare this meal as a quick evening or lunch.
Prepare the carrot salmon a day or two in advance.
Soak the cashew nuts in boiling water for 10 minutes.
Dice the onion and garlic clove very finely, so I'll use my chopper. It's quick and onions and garlic are super fine.
Fry the onion and garlic in a pan until glassy with some water. Add more water, but only enough to cover the bottom. Add the spinach and let it collapse.
Drain the cashew nuts and rinse.
Now put the cashew nuts, the water and the remaining ingredients in a blender.
Mix at the highest level (my #10) for 10-20 seconds until a creamy consistency is created. Taste the sauce and season.
Add the cashew cream to the onions and bring to a boil.
Maybe add some water if the sauce is too thick for you. If it's too liquid for you, and let it cook a little longer.
In the meantime, cook the gnocchi according to package instructions.
Sieve the gnocchi and mix with the sauce. Now serve with the vegan smoked salmon.