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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
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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
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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
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Add gnocchi and cook until the sauce is creamy and the gnocchi are done. Stir constantly to keep the sauce from burning
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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
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Add cherry tomatoes to the gnocchi and season with salt and pepper to taste
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ENJOY!