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
Gnocchi, a beloved Italian dish, can be made vegan and remain just as satisfying. This recipe showcases vibrant cherry tomatoes roasted to perfection, enhancing their natural sweetness. Combining fresh basil and nutritional yeast offers a cheesy flavor without dairy. Coconut milk adds creaminess and richness, while aromatic shallots and garlic provide depth. For an added kick, sprinkle in crushed red pepper and paprika. This dish pairs beautifully with warm sourdough or Italian bread, making it ideal for summer gatherings or as a comforting weeknight dinner. Enjoy this plant-based delight that is not only healthy but also a feast for the senses!