This creamy soy and ginger sauce is a good alternative to accompany our homemade gnocchi. Quick and easy, it is a great fusion of Asian sauce and Italian pasta. A show-stopper!
Time 0.67 Minutes
1. Preparation of the gnocchi and bimi
In a pot with plenty of boiling water, place the gnocchi, add salt and cook until they rise to the surface. If you finish cooking the gnocchi before the sauce, when you remove them from the water, toss them with a little extra virgin olive oil so that they do not stick.
Meanwhile, in a frying pan with a little olive oil, sauté the bimi until tender, add salt and pepper to taste and set aside.
2. Sauce preparation
Then, in a frying pan prepare the sauce, place a little extra virgin olive oil and lightly toast the almonds, then add the ginger and garlic paste. Then add the margarine and flour, stir and slowly add the soy milk. Stir until you get a slight thinker texture. Add the soy sauce, salt freshly ground black pepper, and the chili flakes.
When the sauce is done, add the cooked and well-drained gnocchi to the pan, mix well with the sauce, add the previously sauteed bimis, stir and serve.