Creamy Vegan Sun-dried Tomato Gnocchi
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Creamy Vegan Sun-dried Tomato Gnocchi
Category
Potatoes, Pastas and Grains
Ingredients
- 1 garlic clove, minced
- 1 bunch broccolini, sliced in half lengthwise
- 2 cups fresh mini or regular-sized gnocchi
- 1 cup frozen peas
- 3 oz sun-dried tomato strips
- 1 tablespoon Fustini's Basil Crush olive oil
- 1 tablespoon flour
- 1 1/2 cups almond milk
- fresh basil leaves, for garnish
Ingredients
Directions
- Heat salted water in a large saucepan over medium-high heat. Cook gnocchi according to package directions, adding peas and broccolini the last minute of cooking.
- Heat a deep frying pan over medium-high heat. Add olive oil and garlic. Cook, stirring often for 30 seconds. Add flour, and cook for 2 minutes while whisking. Remove from heat and continue stirring while slowly pouring in the almond milk. Whisk until well combined. Return to medium heat and cook, stirring constantly until the mixture begins to boil.
- Reduce heat and simmer for 3 minutes until the mixture begins to thicken. Add the gnocchi mixture and tomato strips to the sauce and stir to combine. Divide among serving bowls, season and top with fresh basil.