Creamy Miso Carrot Gnocchi
Carrots and cashews make the creamy sauce for the gnocchi. If your carrots come with their tops, they make a great pesto, or use parsley and basil instead.
Carrot Gnocchi
Serves
4
800 g
Gnocchi
350 g
Carrots
65 g
Carrot Tops
20 g
Basil
1
Lemon
2
Shallots
6 Cloves
Garlic
120 g
Cashews
1 tbsp
White Miso
100 ml
Olive Oil
1 tbsp
Nutritional Yeast
Salt + Pepper

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