Gnocchi Casserole with Peppers and Wild Garlic
Gang/Type: Main Dish
Ergibt/Yield: 4 Portions
For the casserole:
  • 600 g (21 oz) gnocchi
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 25 g (1 oz) wild garlic
For the sauce:
  • 125 g (4.5 oz) cashews
  • 150 ml (1/2 cup) water
  • 350 ml (1 1/2 cups) almond milk
  • 100 ml (1/2 cup) vegetable broth
  • 1 tbsp nutritional yeast flakes
  • 1 tsp lemon juice
  • salt
  • pepper
  • chili flakes
  • 2 - 3 tbsp nutritional yeast flakes
  1. Preheat the oven to 200° C (390° F).
  2. Dice the bell peppers, and cut the wild garlic into strips. Combine with the gnocchi in a casserole and season with salt and pepper.
  3. Make the cashew cream by mixing cashews and water in a highspeed blender until smooth. Add the rest of the ingredients for the sauce and mix again. Pour the sauce over the veggies and gnocchi and make sure every gnocchi is covered.
  4. Sprinkle the nutritional yeast flakes over the casserole and bake in the oven for about 30 minutes.
The sauce is a little bit runny at first, but it thickens, when it cools down a bit.
Recipe by Blueberry Vegan at