Creamy Mustard Seed Gnocchi

Anything pasta related I’m pretty much all over and I can’t express how much I love it!
My trip to Italy last year for my older brother’s wedding had me in my element, with no complaints of the excessive amount we were eating.

When I go for a pasta dish I love a simple arrabbiata (a chilli based tomato sauce), but as of late I’ve been experimenting with creamier based sauces- like last month's Smokey Pepper Pasta.

Here I have a recipe that was inspired by Mum’s Mustard Chicken Pasta, which she used to make when we were growing up.

Obviously there’s no chicken and I’ve replaced the heavy cream with coconut cream, but this recipe still compares, if not beats Mum’s.
​(Sorry Mum! <3)


Enjoy!

Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites so I can see your wonderful recreations!

Ingredients 
1 onion, finely diced 
4 garlic cloves, finely diced
2 tsp tamari
4 heaping tbsp coconut cream 
2 heaping tsp seeded mustard
⅓ cup pasta water
2 tbsp nutritional yeast 
A generous pinch of cayenne pepper
A generous pinch of nutmeg (preferably freshly grated)
2 tsp fresh or dried thyme, roughly chopped if needed
Salt & Pepper to taste
250g gnocchi

Method
To a frypan add a dash of water or oil and set heat to medium.

Bring a medium sized saucepan (filled halfway with water) to a boil - don’t forget to generously season with salt.

Add the onion and garlic to the frypan.  
Once the onion begins to go translucent, (stirring throughout) add the tamari and fry for a further minute. 

Stir in the coconut cream and seeded mustard.

At this point add the gnocchi into the boiling water, and allow to cook until they begin to float - if using fresh gnocchi this is a matter of seconds.

Add the cooked gnocchi along with ⅓​ cup of cooking liquid into the frypan. 

Stir and add the remaining ingredients - nutritional yeast, cayenne pepper, nutmeg, thyme and S&P to taste. 

Allow to saute until the sauce begins to coat the gnocchi and become thick.

Serve into bowls and garnish with extra thyme, cayenne, black pepper and lots of freshly grated nutmeg. 

Serves 2