Vegan Gnocchi With Chanterelle Sauce

• 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

1. 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.
2. 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.
3. 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.
4. 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.

potatoes, margarine, carrots, garlic, vegetable stock, syrup, silken, chives, parsley, stalks chervil, flour, cornstarch, oil, shallots, chanterelle mushrooms, ground cinnamon, white wine

Taken from recipes-plus.com/api/v2.0/recipes/16992 (may not work)