In this blog, we're taking a page out of Storecupboard Vegan Cookbook and serving up their super tasty Parsley Butter Gnocchi!
We have never before shared a recipe from our cookbooks here at F&F, so please take full advantage of this opportunity! Let us know what you think.
Video: Instagram / @peacefullyplantpowered
Method
- Slice the fennel and blanch in boiling water for 3 minutes. Drain and set aside.
- In a large frying pan, melt the margarine, garlic shallots, parsley, sage and salt. Cook for 2 minutes, then add the fennel.
- Add the lemon juice, then mix.
- Cook over a low heat until the gnocchi is ready.
- Cook the gnocchi in a large pot of salted boiling water.
- Drain and transfer to the frying pan with the fennel and herbs.
- Quickly saute over a high heat and serve with parmesan on top.
- Enjoy!
The Storecupboard Vegan Cookbook features 300 easy, fast and inexpensive recipes that use ingredients that are readily available in local shops and supermarkets, such as ready-made vegan products like tofu, seitan and tempeh and staples like canned beans, pasta, rice and frozen vegetables. With recipes ranging from bakes and tarts to curries and stir-fries, this book will encourage you to use what you already have in your kitchen cupboards or at the bottom of the fridge.
So if you liked this recipe, you're certainly bound to like more! Grab your very own Cookbook online Flora & Fauna today!
While you wait for your delivery, here are some delicious recipes to keep you occupied:
