Gnocchi with asparagus in cheddar sauce #glutenfree #dairyfree #vegan


Close-up of the gnocchi, asparagus and red onion

Made up on the spot, I am really pleased with this gnocchi dish, created for a pot luck dinner with two gluten-free guests. It went down so quickly, I barely got to eat any myself!

Maybe next time I will learn to make the gnocchi from scratch, but the packet kind is really good already. I could save money by replacing the asparagus with a more affordable vegetable like courgette.


  • 1 packet gnocchi (gluten-free)
  • 1 bunch asparagus
  • 1 red onion, diced
  • 2 cloves garlic, crushed
  • Water and sunflower oil
  • For the sauce:
    • 4 tbsp gluten-free plain flour
    • 3 tbsp sunflower oil
    • about 50 ml almond milk
    • 1 tbsp wholegrain mustard
    • most of a block of White Cheddar-style Sheese, grated
    • 1 stock cube
    • 1 tsp herb salt
  • Optional garnish: handful of pine nuts


  1. Fry the onion and garlic, and at the same time boil the gnocchi as the packet instructs (about 4 minutes). Drain the gnocchi.
  2. Boil the asparagus bunch for 5 minutes, while the onions brown. (I used the gnocchi water to save waste.) Drain the asparagus and cut into pieces about 1cm long.
  3. To make the sauce, gently warm the oil and slowly stir in the flour with a wooden spoon, stirring constantly until it forms a paste.
  4. Slowly add the almond milk, constantly stirring, until you get a (lumpy) sauce. (Add more milk if needed.) Stir in the mustard, stock cube, herb salt and Sheese and mix well. It doesn’t matter if the sauce is a bit lumpy, as the grated Sheese will hide it.
  5. Finally, mix all the ingredients together and serve. A few pine nuts to garnish would be a treat, and a little black pepper ground on top.

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