Can’t Say ‘No’ Gnocchi
Course: DinnerCuisine: ItalianDifficulty: EasyServings
5
servingsPrep time
3
minutesCooking time
7
minutesCalories
311
kcalTotal time
15
minutesThis creamy Tuscan gnocchi is decadent and delicious! Whip it together in no time for a simple Monday meal, but it has the wow factor of an elegant dinner. It’s almost embarrassing to serve it to guests, because it hardly takes any effort and they don’t stop marveling over how amazing it tastes. It’s as if you tolied away all day.
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Ingredients
4 cloves 4 Minced garlic
1/2 cup 1/2 Vegetable broth
13.5 oz 13.5 Reduced fat coconut milk (canned)
2 tsp 2 Lemon juice
1 tsp 1 Dried Italian seasoning
1/3 cup 1/3 Dried and sliced sun dried tomatoes
1 lb 1 uncooked vegan gnocchi
1/4 tsp 1/4 Salt
2 cup 2 Baby spinach (packed tightly)
1/2 cup 1/2 Vegan shredded parmesan
1/4 cup 1/4 Chopped fresh basil for serving
Instructions
- In a large heated skillet add a couple tablespoons of broth. Heat the broth until it sizzles, then add garlic and sauté for 1 minute.
- Stir in the coconut milk, lemon juice, Italian seasoning, sun-dried tomatoes and gnocchi.
- Bring to a boil and lower the heat to medium and simmer uncovered for 3 minutes stirring occasionally.
- Add salt and pepper, stir in the spinach. Cooked for about two minutes, until the spinach has wilted, then start in the vegan Parmesan. Cook for an additional minute.
- Serve immediately garnished with more Parmesan and fresh basil.
- Best way is to eat immediately.
- Leftovers last about 5 days. Add a bit of broth when reheating.
- Can be frozen up to 4 months, but is better fresh!
Recipe Video
Notes
- All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
