Go Back
Print

Gnocchi with Zucchini & Cherry Tomatoes in a creamy "Cheese" Sauce

Serves 4

Ingredients

  • 2 packages gnocchi about 900g total
  • 1 zucchini thinly sliced or peeled (you can also use spinach or kale etc.)
  • 3 cloves of garlic minced
  • 2-3 tbsp. flour
  • 2 cups non dairy milk
  • 2 cups vegetable broth
  • 1 tsp. dried basil
  • 2 tbsp. nutritional yeast
  • 250 g cherry tomatoes halved
  • salt and pepper to taste
  • Oil / vegan butter / margarine
  • Optional: 1 tbsp. fresh rosemary chopped

Directions

  1. Heat 2 tbsp. vegan butter or oil in a big pan or pot over medium heat. Add zucchini and garlic (and optional rosemary) and cook for about 5 minutes
  2. Add 1 more tbsp. oil or vegan butter to the pan / pot, then add flour over the zucchini slices so they're lightly covered. Stir well
  3. Add 2 cups cold non-dairy milk, 2 cups cold vegetable broth, dried basil and nutritional yeast and stir well. Bring to the boil, then reduce heat to low
  4. Add gnocchi and cook until the sauce is creamy and the gnocchi are done. Stir constantly to keep the sauce from burning
  5. Meanwhile heat 1 tbsp. olive oil or vegan butter in a small pan over medium heat. Add cherry tomatoes and cook for about 5-6 minutes
  6. Add cherry tomatoes to the gnocchi and season with salt and pepper to taste
  7. ENJOY!