Herb-y; fully loaded.
This recipe was inspired by my favorite Chicagoan restaurant, Rosebud on Rush, that serves a fantastic oil and vinegar house salad. Here's how I converted the inspired dressing to a dinner that's also vegan! It pairs well with my Easy Crunchy Garlic Bread - dip it in the herb-infused oil for an extra rich bite!
[Yields 2 servings]
Ingredients:
- 1/4 cup extra virgin olive oil
- 3 sprigs fresh rosemary, chopped
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1/2 tsp dried sage
- 1 cup potato gnocchi
- 2 vegan "chicken" cutlets [I used Quorn Meatless Fillets]
- 1/2 cup white wine vinegar
- 1/4 cup reserved gnocchi water
- salt and pepper to taste
Instructions:
Mix together olive oil, fresh rosemary, thyme, parsley, oregano, and sage. Set aside for at least thirty minutes so the herbs infuse.
Bring a salted pot of water to a rolling boil. Cook gnocchi for 2-3 minutes, until gnocchi rise to the surface. Take the gnocchi out of the water with a strainer or slotted spoon and set aside. Reserve 1/4 cup of the gnocchi water.
In a pan on medium-high heat, pour in the 1/2 cup white wine vinegar and 1/4 cup reserved gnocchi water. Place the vegan cutlets in the pan, and salt and pepper them generously. Place the lid on the pan, and let steam for 10-12 minutes, or until all water and vinegar has evaporated.
In a bowl, place cooked vegan cutlets and gnocchi. Pour the herb oil over both, and serve.
Add some crunchy bread (see my homemade recipe above!) and you've got a perfect meal.
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