Recipe
Gnocchi with roasted broccoli, zucchini & chickpeas
Lotte Boonstra
Fri, 08 Sep 2023 00:00:00 GMT
Serves 2
Prep 5 min
Cook 5 min
Total 10 min
Want a quick, healthy meal that packs in the veggies? Try this 10-minute Gnocchi with Broccoli, Zucchini, and Chickpeas recipe! Fast and delicious!
What
- 15 garlic cloves
- 21/3 broccoli
- 31/3 zucchini
- 4200 grams chickpeas
- 51 tablespoon Italian herbs
- 64 sprigs of parsley
- 71/2 lime for zest and juice
- 81 hand cashews
- 91 tablespoon nutritional yeast
- 10Vegan parmesan or toasted almonds (optional)
- 11400 grams gnocchi
- 12Olive oil
How
- 1Start by boiling the gnocchi in well-salted water. They're ready when they float to the surface, which usually takes about 2 minutes.
- 2Drain the gnocchi and set them aside. Remember to save 1-2 cups of the salty pasta water for the sauce.
- 3Chop the garlic, broccoli, and zucchini. Also, drain the chickpeas.
- 4Heat a pan over medium-high heat and add a thin layer of olive oil.
- 5Sauté the garlic in the hot pan, being careful not to let it brown.
- 6Add the broccoli, zucchini, and chickpeas, and saute for a few more minutes until they begin to soften.
- 7Pour in a cup of the saved pasta water to create a sauce.
- 8Transfer the veggie mix to a blender, add the cashews and nutritional yeast, and blend until it's smooth and creamy. If you prefer a thinner sauce you can also add an extra cup of pasta water.
- 9Pour this delicious sauce over the cooked gnocchi and finish it off with a sprinkle of vegan parmesan or some toasted almonds for that extra crunch and flavor. Enjoy!