Description
These cassava gnocchi with sausage and arugula make a quick, satisfying skillet meal with fresh spring onions, garlic, lemon zest, and a light, creamy hemp milk sauce. Made with my homemade gluten-free green gnocchi, the entire dish comes together in about 15 minutes — especially convenient when you have a batch of gnocchi waiting in the freezer.
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 spring onions, finely chopped
- 4 spring garlic stalks, bulbs and stems finely chopped
- 4–6 ounces (115–170 grams) fresh pork or chicken sausage, removed from the casing and crumbled
- 20 homemade green cassava gnocchi
- 2 handfuls fresh arugula
- 1/4 cup (60 milliliters) unsweetened hemp milk
- 1/2 teaspoon tapioca starch
- Zest of 1 small organic lemon
- Fresh lemon juice, to taste
- Salt and freshly ground black pepper, to taste
Instructions
- Warm the olive oil in a large skillet over low to medium heat. Add the spring onions and spring garlic and sauté for about one minute, until fragrant.
- Add the crumbled sausage. Cook, stirring occasionally, until browned and fully cooked through.
- Add the gnocchi and gently stir to coat them with the oil and aromatics. Cook for four to five minutes, turning occasionally, until heated through and lightly golden in places.
- Add the arugula and cook for about one minute, until it begins to wilt. Reduce the heat to low.
- In a small bowl, whisk the hemp milk and tapioca starch until smooth. Pour the mixture into the skillet and add the lemon zest. Gently stir and cook for about one minute, until the sauce lightly thickens and coats the gnocchi.
- Finish with a squeeze of fresh lemon juice. Season with salt and pepper to taste and serve immediately.
Notes
The gnocchi do not need to be completely thawed. Remove them from the freezer about 10 minutes before cooking.
If spring garlic is unavailable, substitute regular garlic, adjusting the amount according to the size and intensity of the cloves. Just be careful as minced garlic will cook much faster than green garlic (add it later).
Unsweetened hemp milk is the best for a savory dish, and very easy to make at home: just blend hemp hearts with water and a pinch of salt until creamy. You could also use another neutral-flavored, unsweetened plant milk, like almond milk.
For a meat-free version, replace the sausage with sliced mushrooms and sauté them until well browned before adding the gnocchi.