Vegan Almond Gnocchi

Serves: 4

This simple gnocchi dish is perfect comfort food for drizzly days, with a beautiful nutty flavour and peppery bite from the rocket leaves.


350g dairy-free gnocchi

2 garlic cloves, crushed

Extra Virgin Olive Oil

50g organic rocket

50ml almond milk

200ml Osius Vegetable Broth

150g slivered almonds

Salt and pepper


  1. In a frying pan, toast the almonds and set aside.
  2. In a bowl, add half the almonds, crushed garlic and salt and pepper and mix into a paste.
  3. Add gnocchi to a saucepan and cover with the vegetable broth over a medium-low heat. Cook for about 3 minutes.
  4. Once cooked, drizzle with olive oil to prevent sticking. Set vegetable broth aside.
  5. In the frying pan, add olive oil, garlic paste, almond milk, and vegetable broth over a low heat and simmer for a couple of minutes.
  6. Season the sauce and add the gnocchi to the pan to combine.
  7. Serve with rocket leaves, the rest of the toasted almonds and salt and pepper.