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–+ servings
מתכון לניוקי טוקבוקי ברוטב רוזה טבעוני ללא גלוטן

Rice Cakes Gnocchi In Rosé Sauce Vegan GF

The Korean rice cakes have a perfect velvety al dente texture, the Same as Teokbokki Gnocchi In Mushroom Cream Sauce; they go well with a rosé sauce you can quickly make from available ingredients. Serve with vegan parmesan and fresh basil leaves.
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Servings 3

Ingredients
 
 

  • 600 gram rice cakes noodles one pack divided to 3 small packs
  • 2 Tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups unsweetened oat milk אני השתמשתי באלטרנטיב
  • 400 gram crashed tomatoes
  • 100 gram tomato paste
  • חופן fresh basil leaves, chopped or one frozen basil cube
  • ¼ cup white dry wine
  • ½ tsp Italian herb mixture by taste
  • 1 tsp salt
  • 1 tsp sugar
  • white pepper by taste
  • ⅓ cup nutritional yeast

For Serving

Instructions
 

  • Cook the rice cakes according to the instructions on the package, place a strainer over a bowl, and pour the contents of the pot into the strainer. Keep aside.
  • Heat olive oil in a large skillet or wok, add onion, and fry for two to three minutes until translucent. Add minced garlic and basil and fry for a few seconds.
  • Add oat milk and bring to a boil. Add crushed tomatoes, tomato paste, and white wine. Add salt, sugar, white pepper, and Italian seasoning and mix well. Bring to a boil and cook for two minutes while stirring.
  • Add nutritional yeast, mix, taste, and adjust seasoning if necessary.
  • Pour the cooking water in the bowl below onto the rice cake noodles in the colander. Filter and transfer to the sauce. Stir and remove from heat.
  • Serve with vegan parmesan and fresh basil leaves.
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