Vegan Gnocchi With Chanterelle Sauce - cooking recipe

Ingredients

1 3/4 lbs firm potatoes, peeled and cut into even-sized pieces
3 tbsp vegan margarine
1 lb carrots, cut into matchsticks
2 None garlic cloves, crushed
1 cup vegetable stock
1-2 tbsp agave syrup
2 oz silken tofu, pureed
1/2 bunch chives, chopped
1/4 bunch watercress, chopped
1/2 bunch parsley, chopped
few stalks chervil, chopped
6 tbsp all purpose flour
5 tbsp cornstarch
1 tbsp oil
2 None shallots, chopped
10 oz chanterelle mushrooms, washed
pinch None ground cinnamon
1/4 cup dry white wine

Preparation

Cook the potatoes in boiling salted water for 20-25 mins. Heat the margarine in a saucepan, add the carrots, garlic and 1/4 cup of the stock and cook over a low heat for 15 mins. Drain. About 5-7 mins before the end of the cooking time, add half of the agave syrup to caramelize. Season to taste with salt and pepper and keep warm.
Push the potatoes through a potato ricer and stir in the tofu, herbs, 1 tsp salt, 4 tbsp of flour and the cornstarch. Knead with your hands to make a smooth dough. Turn out onto a well floured surface and shape into 4 rolls. Cut into 1 inch long pieces. Press the sides of each piece with a fork to give a grooved surface.
Heat the oil in a large skillet, fry the shallots for 2 mins, then add the mushrooms and cook for a further 3-4 mins. Sift in the rest of the flour and the cinnamon and allow to sweat. Pour in the wine, remaining stock and oat milk and simmer for 5-7 mins. Season to taste with salt, pepper, vinegar and agave syrup.
Bring a large saucepan of water to a boil. Add the gnocchi and cook for 5 mins. Drain in a colander. Arrange the mushrooms and carrots on serving plates and top with the gnocchi. Garnish with chervil, or herb of choice.