Have you guys ever heard the phrase “I don’t simply like things, I become obssesed over things”. I mean, you probably have, granted that you’ve been reading this blog for long. That’s like my one true motto.
That’s me. I know no middle grounds. I’m kind of an extremist, you know. But it’s potatoes and bands I’m into, not some dangerous stuff so don’t leave. Stay with me and let me guide you through this rollercoaster of a post (aka typical lame post I write at midnight while I take a break from all the revision) in order to find true happiness AKA GNOCCHI. In a creamy dreamy blue cheese sauce. Which, also happens to be vegan. Well, not happens, happens. It wasn’t accidental… like, it actually took me ages to get it that way. But let me tell you it’s worth it. You’re welcome.
Where was I? Weren’t we talking about my obsession to takes things to an extreme? Yes, we were.
Take food, for example.
Food? Normal food? Not for me. It’s not as if I ever had any normal food at all. I’ll either become super duper lazy (mostly during finals but also anytime, because, you know: lazy is who I am) and eat nothing but toast and weetabix for like what? Three, four, five weeks??? OR I spend all of my study breaks whipping up intricate, complex meals which don’t really have much of a student meal vibe.
I mean, gnocchi covered in three different kinds of vegan cheese? Not so similar to one-minute noodle cups and cereal. And, sadly, not quite as affordable #cries.
Also on the list of foods I’ll spend way too much time whipping up while I should actually be burying my head in those fluid dynamics textbooks? Homemade pizza. Handcrafted veggie burgers. Fancy-schmancy sauces which look like they’re straight from a cookbook. You know, the kind of stuff you’d pair with a glass of champagne or a great red wine… not the cheapest ale in the supermarket.
Anyway, it’s a good thing for y’all that I’m so into whipping up those cheezy pasta dishes, because this recipe is a really, really fabulous one (and I’m also a really, really humble chick). For me though? Not so much, not so much. I’d probably should get into those quick, but not precarious meals that all my student pals seem to make (spaghetti with simple tomato sauce anyone?) and ditch the toast/five-course-menus buuuuuut alas that’s who I am.
I’m a food extremist.
More things I inevitably take to the most extreme of extremes? Clothes. And make-up! One day there’s me walking to class wearing the latest trends – gimme those crop tops, embroidered stuff (my personal fav), cute skirts, 11cm heels… Face full of make-up, highlighter on point, eyebrow game strong, vibrant lipstick one! Is Consuelo walking to uni or walking to Paris fashion week???????
The next day though? Next day there’s me walking to school as if I just got out of hell. Messy bun (an actually messy one, not those cute, pinterest-style ones – mind you), eyebags on, a look of despair in my face (usually because no-make up days means I’m running late for class) and an illegal pimple party happening on my very chin. What else? In order to enhance this really unattractive vibe I have going on, let’s put on our most unflattering pair of leggings. Those ones which are like three sizes too big which make everything look saggier? Give them to me. Oversized man band tee shirt on (a very cool one, that I have to admit – my musical taste? Flawless. Also, I’m still a very humble person in case you were wondering) and a pair of worn-out sneakers. Is Consuelo walking to uni or on her way to deal some dRUgZZ?
Anyway! I don’t think you’re all here to find out what I wear to uni, so let’s get back to the gnocchi. As fancy as it might sound, it’s actually not that hard to make. Maybe 30, 40 minutes? Unless you go all nuts and start making your own gnocchi but… man… I’m not even that much of a foodie extremist myself. I mean, it’s good if you have the time, just don’t give that a go if you have five exams next week, alright?
The cheese sauce is super easy to whip up but I gotta say, the ingredients might be a bit hard to get if you don’t live in a big town. Thankfully (not for my wallet though), online shopping is a good thing and you can buy vegan substitutes for everything online nowadays. It shouldn’t be that much of an Odyssey to get this meal done, after all!
If you follow often, you’ll know by now how ~obsessed~ with this Ecomil almond cream I am. Like, it makes the perfect plant-based substitute for cream, in both sweet and savoury meals. Its flavour is mellow and soft, being the perfect complement to zesty arugula and strong blue cheese. Mamma mia, what a dish! Add crispy gnocchi to the mix and send yourself straight to food heaven.
This stuff is good, I’m telling you.
- 200 mililitres Ecomil cooking almond cream
- 120 grams dairy free blue cheese
- 100 grams dairy free cream cheese
- salt & pepper to taste
- 200 grams gnocchi
- 1 tbsp. olive oil
- 1 small onion
- 2 garlic cloves
- a handful of arugula
- Whisk together in a saucepan both cheeses and cream.
- Cook on medium heat until smooth.
- Depending on the brand of blue cheese you use, you might need to blend the mixture after heating, as some of them do not melt well.
- Cook gnocchi according to instructions on the package.
- Heat olive oil in a sauce pan.
- When it's hot, add minced onion and garlic.
- Sautee until slightly golden.
- Add gnocchis and sautee for 5-7 minutes or until crispy.
- Add in sauce and cook for 10 minutes or so, until sauce is thicker.
- Remove from heat, add arugula and enjoy!