BLACK TRUFFLE GNOCCHI

Name: BLACK TRUFFLE GNOCCHI
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2
Ingredients: Bounce Cashew Peanut Protein Energy Ball; Asturi Bruschettini, Classico Virgin Olive Oil; El Guapo® Crushed Red Chili Pepper; Organic Onion; Elephant Garlic; Organic Red Miso, 16 Oz; French's® Stone Ground Dijon Mustard; Bragg Nutritional Yeast; Oppy Organic Meyer Lemons; La Tourangelle White Truffle Oil 8.45 oz; Morton Iodized Salt, 26 Ounce; Tone's Cracked Black Pepper (0.7 oz)

Serves 2

25 mins prep

30 mins cook

55 mins total

BLACK TRUFFLE GNOCCHI

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0 servings

raw cashews

tbspolive oil

crushed red pepper

yellow onion

garlic

tspmiso

tspdijon mustard

cupnutritional yeast

lemon

tbsptruffle oil

salt

cracked black pepper

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Sauté onion, chili flakes and garlic and add to a blender. Add remaining ingredients and blend until smooth and creamy.
I sautéed mushrooms before adding gnocchi and the sauce. Thinly slice truffle on a mandolin and add to the top of your pasta. Sprinkle with chili flakes, vegan parm (or the real deal).
*start with 1/2 cup water and blend the sauce. Reserve the rest of the water until you add gnocchi or pasta to the pan. Add the remaining water to thin out the sauce*

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BLACK TRUFFLE GNOCCHI

Serves 2

25 mins prep

30 mins cook

55 mins total

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