Tuscan Vegan Gnocchi
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!
Ingredients
- 4 clovesgarlic
- 2 tablespoonsolive oil
- ½ cupwhite wine (i used pinot grigio )
- ½ cupcashew cream (click for recipe)
- 1 cupvegetable broth
- 2 tablespoonstomato paste
- ⅓ cupdiced sundried tomatoes (from a jar with oil)
- ¼ teaspoonitalian seasoning
- ¼ teaspoonoregano
- ½ teaspoondried thyme
- ¼ teaspoonsalt (or more, to taste)
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1 pounduncooked gnocchi
- ¼ cupfresh basil
- ¼ cupvegan parmesan
- 2 cupsfinely chopped kale
Directions
- 1
Add the garlic and olive oil to a skillet and saute over low heat for a few minutes until just slightly golden brown.
- 2
Add in the white wine and simmer until it has reduced by half.
- 3
Add in the cashew cream, vegetable broth and tomato paste. Whisk together.
- 4
Add in the sundried tomatoes, italian seasoning, oregano, thyme, salt, pepper and red pepper flakes. Whisk together,
- 5
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.
- 6
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.
- 7
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!