By Adam Kenworthy <\/p>\n
Not only is Vegan Gnocchi possible, but it’s also very tasty! P We got this recipe for Vegan Gnocchi with Edamame and Caramelized Leek Turmeric Sauce from Chef Adam Kenworthy, and we think you’re really going to like it. Plus it’s gluten-free! These delicious, pillowy morsels are made from russet potatoes and butternut squash. Give his recipe a try, then check him out on Instagram for more vegan inspiration. <\/p>\n
Gnocchi
\n2 med sized russet potatoes
\n1 half large butternut squash
\n3\/4 cup bobs GF flour blend
\n2 tbs extra virgin olive oil
\n2 tsp sea salt
\n1 tsp black pepper<\/p>\n
Directions
\nRoast potatoes and butternut squash. Once cooked use grater to break down potato and squash. Mix in olive oil, salt, pepper, gf flour blend, kneed until dough forms. Add the gnocchi to boiling water and reduce the temperature, it will float once it\u2019s cooked. Strain then, add to hot oiled pan and sear both sides to give a crispy texture.<\/p>\n
Leek Sauce
\n1 Leek Finely chopped
\n2 tbs coconut oil
\n1 can coconut milk
\nClear rum
\n2 cloves garlic
\n1 tbs turmeric powder
\n2 tbs coconut sugar
\nSalt to taste<\/p>\n
Directions
\nSaut\u00e9e leeks in coconut oil, once they are cooked add a little rum. Ignite and burn off the alcohol. After add minced garlic and coconut sugar. Allow to cook together. Add coconut milk and turmeric powder. Finish with salt to taste.<\/p>\n
Curcumin is a component of turmeric powder that reduces inflammation. The Turmeric Curcumin<\/a> in this recipe adds to its overall health benefits.<\/p>\n By Adam Kenworthy <\/p>\n
![\"Chef](\"https:\/\/omstars.com\/blog\/wp-content\/uploads\/2018\/01\/AdamKenworthy-237x300.png\")
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