BLACK TRUFFLE GNOCCHI | Teriann Carty

Teriann Carty

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)

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BLACK TRUFFLE GNOCCHI

Serves 225 mins prep30 mins cook

BLACK TRUFFLE GNOCCHI

0 servings

What you need

Bounce Cashew Peanut Protein Energy Ball

raw cashews

Asturi Bruschettini, Classico Virgin Olive Oil

tbsp olive oil

crushed red pepper

yellow onion

garlic

tsp miso

tsp dijon mustard

cup nutritional yeast

lemon

La Tourangelle White Truffle Oil 8.45 oz

tbsp truffle oil

salt

cracked black pepper

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Instructions

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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