Ingredients

The following ingredients have 4 Servings
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 cup white wine (I used pinot grigio )
  • 1/2 cup cashew cream (click for recipe)
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1/3 cup diced sundried tomatoes (from a jar with oil)
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt (or more, to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 pound uncooked gnocchi
  • 1/4 cup fresh basil
  • 1/4 cup vegan parmesan
  • 2 cups finely chopped kale

Instruction

  • Add the garlic and olive oil to a skillet and saute over low heat for a few minutes until just slightly golden brown.
  • Add in the white wine and simmer until it has reduced by half.
  • Add in the cashew cream, vegetable broth and tomato paste. Whisk together.
  • Add in the sundried tomatoes, italian seasoning, oregano, thyme, salt, pepper and red pepper flakes. Whisk together,
  • Bring to a very low boil, then add in the gnocchi. Keep heat low and let simmer in the sauce until the gnocchi is cooked through, stirring occasionally to prevent burning.
  • Depending on the type and brand of gnocchi you used, you may need to add in a splash more broth so the gnocchi can cook fully.
  • Give everything a good stir, then mix in the kale and stir until wilted. Stir through the vegan parm, then garnish with fresh basil. Enjoy!