Tuscan Vegan Gnocchi
by: claire cary
This Tuscan vegan gnocchi recipe is so easy to make and packed with flavor. It's the perfect plant-based dinner recipe when you're in a pinch and is ready in under 30 minutes!
/ /
4
Ingredients
- 4 cloves garlic
- 2 tablespoons olive oil
- ½ cup white wine I used pinot grigio
- ½ cup cashew cream click for recipe
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- ⅓ cup diced sundried tomatoes from a jar with oil
- ¼ teaspoon Italian seasoning
- ¼ teaspoon oregano
- ½ teaspoon dried thyme
- ¼ teaspoon salt or more, to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 pound uncooked gnocchi
- ¼ cup fresh basil
- ¼ cup vegan parmesan
- 2 cups finely chopped kale
Instructions
- Add the garlic and olive oil to a skillet and saute over low heat for a few minutes until just slightly golden brown.
- Add in the white wine and simmer until it has reduced by half.
- Add in the cashew cream, vegetable broth and tomato paste. Whisk together.
- Add in the sundried tomatoes, italian seasoning, oregano, thyme, salt, pepper and red pepper flakes. Whisk together,
- Bring to a very low boil, then add in the gnocchi. Keep heat low and let simmer in the sauce until the gnocchi is cooked through, stirring occasionally to prevent burning.
- Depending on the type and brand of gnocchi you used, you may need to add in a splash more broth so the gnocchi can cook fully.
- Give everything a good stir, then mix in the kale and stir until wilted. Stir through the vegan parm, then garnish with fresh basil. Enjoy!
Notes
This recipe calls for homemade cashew cream, but you can sub with coconut cream, although the flavor will be slightly different.
For more protein, feel free to add in a drained and rinsed can of white beans!
Serving: 1bowl / Calories: 375kcal / Carbohydrates: 50g / Protein: 8g / Fat: 15g / Saturated Fat: 3g / Fiber: 4g / Sugar: 3g
