My favorite vegan summer gnocchi recipe

14-18 oz cherry tomatoes (whole, no stems)

2-3 shallots (thin sliced or chopped)

10-12 garlic cloves (whole, peeled)

3-4 tablespoons olive oil

Salt and pepper, season with your heart

Paprika, a sprinkle or pinch

Crushed red pepper, a sprinkle or pinch

1-2 tsp ginger root, grated or shaved

1 tablespoon light brown sugar

4-6 sprigs fresh thyme, remove stems

1-3 tablespoons lemon juice

1/2 cup fresh basil, chopped or torn

8oz coconut milk

Potato gnocchi

Nutritional yeast, a sprinkle of pinch for cheesy flavor

Roast tomatoes, shallots, garlic, salt, pepper, paprika, crushed red pepper, brown sugar, ginger root, thyme, and oil in a cast iron skillet at 375F for 35-38 minutes.

Boil gnocchi and add to cast iron skillet after vegetables are roasted, I add about half a cup of pasta water as well.

Add lemon juice, basil, nutritional yeast and coconut milk (can use burrata instead but no longer vegan)

Serve with warm sourdough or Italian bread!

@Lemon8 Food #pastarecipes #food #gnocchi #sourdough #tomato