Ube Gnocchi with Garlic Cashew Carrot Puree, Grilled Zucchini, and Crispy Garlic Recipe
This vibrant vegan Ube Gnocchi recipe features delicate purple sweet potato gnocchi paired with a creamy garlic cashew and carrot puree. The dish is garnished with smoky grilled zucchini slices, golden fried garlic, crunchy toasted hazelnuts, and optional crispy rice paper and vegan cheese, offering a harmonious blend of textures and flavors that is gluten-free and perfect for a wholesome, plant-based meal for two.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Boiling
- Cuisine: Vegan, Gluten-Free
- Diet: Gluten Free, Vegan
Ingredients
Ube Gnocchi
- 85 grams mashed purple sweet potato (Ube)
- ½ cup tapioca flour (or all-purpose flour for non-gluten free)
- Salt and pepper to taste
Garlic Cashew & Carrot Cream
- ½ cup cashews, soaked overnight in 1 cup water
- ½ cup cooked carrots
- 3 tablespoons garlic oil
- 3 tablespoons cashew soaking water
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon pimenton (smoked paprika)
- Pinch of chili powder (optional)
- Salt and white pepper to taste
To Serve and Garnish
- Grilled zucchini slices, seasoned with olive oil, salt, and pepper
- Garlic cashew & carrot cream
- Fried garlic slices (thinly sliced garlic fried until golden brown)
- Toasted hazelnuts
- Rice paper (cut into pieces, fried, and salted; optional)
- Vegan cheese (optional)
Instructions
- Prepare the Ube Gnocchi: Combine the mashed purple sweet potato (ube) with tapioca or all-purpose flour and season with salt and pepper. Knead gently until a dough forms, adjusting with flour as needed to achieve a pliable, non-sticky consistency. Roll the dough into small logs and cut into bite-sized gnocchi pieces.
- Cook the Gnocchi: Boil a large pot of salted water, and add the gnocchi pieces carefully. Cook until they float to the surface, usually 2–3 minutes, then remove with a slotted spoon and set aside.
- Make the Garlic Cashew & Carrot Cream: In a food processor, blend soaked cashews, cooked carrots, garlic oil, cashew soaking water, garlic powder, pimenton, chili powder, salt, and white pepper until smooth. Pass the mixture through a fine sieve to create a silky, fine paste.
- Grill the Zucchini: Slice zucchini and brush with olive oil, salt, and pepper. Grill on medium-high heat until tender and slightly charred, about 3–4 minutes per side.
- Prepare Fried Garlic Slices: Thinly slice garlic cloves and fry in oil over medium heat until golden brown and crispy. Drain on paper towels to remove excess oil.
- Toast the Hazelnuts: Lightly toast hazelnuts in a dry skillet over medium heat until fragrant and slightly browned. Chop coarsely if desired.
- Optional Rice Paper Crisps: Cut rice paper into small pieces and fry briefly until crispy. Season lightly with salt.
- Assemble the Dish: Plate the cooked gnocchi, drizzle or spread the garlic cashew & carrot cream, arrange grilled zucchini slices on the side, sprinkle with fried garlic slices and toasted hazelnuts. Add rice paper crisps and vegan cheese if using. Serve immediately to enjoy a balance of creamy, smoky, and crunchy textures.
Notes
- Soaking cashews overnight ensures a smooth, creamy sauce.
- Passing the garlic cashew and carrot cream through a sieve enhances texture, making it extra smooth.
- Tapioca flour is used to keep the gnocchi gluten-free; substitute with all-purpose flour if gluten is not a concern.
- Fried garlic slices add both flavor and a crunchy texture—watch carefully to avoid burning.
- Rice paper crisps are optional but add a delightful crunch and visual interest.
- Vegan cheese is optional and can be added to increase richness and creaminess.
