Gnocchi with corn velouté and vegetables

Sweet corn veloutéGnocchi can be bought readymade, frozen or vaccum sealed, but the best gnocchi is homemade. A velouté is a sauce made of vegetable stock that works well for vegans. A corn velouté adds sweetness and goes well with the vegetables.
This dish is perfect to keep in the fridge for a few days or use for a real luxury lunch box.
Cooking time: 30 minutes, if using ready made gnocchi.
Cooking time 30 minutes for 4 portions

  • 4 portions gnocchi
  • 2 vegetable stock cubes
  • 280 g / 10 oz sweet corn
  • 1 red onion
  • 20 mushrooms, preferably wild
  • 1 small head of broccoli
  • 2 tbsp olive oil
  • 2 tbsp soy cream, or regular cream
  • 2 tbsp fresh tarragon
  • Salt and pepper

Cooking instructionsHow to

  1. Boil 500 ml / 2 cup water and 2 vegetable stock cubes. Rinse 280 g / 10 oz sweet corn and let them simmer in the water for 10 minutes.
  2. Gnocci with vegetables and sweet corn veloutéIn the meantime, boil water in a different pot, chop 1 small head of broccoli and boil it for a few minutes.
  3. Chop 1 red onion and 20 mushrooms. Fry the gnocchi, the onion and the mushroom in 2 tbsp olive oil until they take on a golden colour. Add the broccoli to the frying pan and warm it. Add salt and pepper and 2 tbsp fresh tarragon.
  4. In the corn velouté, pour in 2 tbsp cream and mix with a hand held mixer. Pour the velouté through a sieve and season it with salt and pepper.
  5. Serve the gnocchi and the vegetables in 4 deep bowls. Pour the corn velouté around it.
Nutritional value based on 4 portions of gnocchi:
Calories: 452
Carbohydrates: 85 g
Fat: 8 g
Protein: 13 g
The corn velouté and the vegetables contain:
Calories: 133
Carbohydrates: 11 g
Fat: 4 g
Protein: 1 g
Totally for the meal:
Calories: 585
Carbohydrates: 96 g
Fat: 12 g
Protein: 14 g

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