Creamy Toscana Gnocchi Recipe

27 January 2020 Bookmark • 0

Ultra-comforting, flavorful, and straightforward to form , this Creamy Toscana Gnocchi is high-fiving good! Tasty sundried tomatoes, hearty navy beans and chickpeas, nutrient-packed Tuscan kale, and pillowy gnocchi are all bathed during a rich, creamy rose sauce for a superb meal that's bound to please.

Whole Food Plant Based, vegan, plant based, oil free, sugar free, no highly processed ingredients, and gluten free.

Creamy Toscana Gnocchi Recipe

We can’t get enough of Italian food! it's just that good and just that easy to form . And gnocchi is at the highest of the list, i really like gnocchi? It’s a stick-to-your-ribs sort of pasta that leaves you full and satisfied!

We used a Gluten Free Gnocchi. It’s a delicious fluffy, gluten free alternative. If you're trying to find an entire Food Plant Based compliant gnocchi, inspect our Whole Food Plant Based Compliant Products list. You would possibly find it helpful locating brands that are WFPB compliant. We include both gluten and gluten free products.

INGREDIENTS :

1 medium yellow onion, small dice
1 Tablespoon minced garlic
1 Tablespoon tomato paste
1 Tablespoons WFPB flour (WFPB thickener of choice)
1 – 8 oz. can tomato sauce
1 cup vegetable broth
1 cup water
½ cup unsweetened plain plant milk
1 Tablespoon reduced sodium tamari
6 sundried tomato halves, finely chopped
1 Tablespoon miso
1 – 15.5 oz. can navy beans, drained and rinsed
1 – 15.5 oz. can chickpeas, drained and rinsed
3 to 4 cups Tuscan kale (lacinato or dinosaur), vein removed, cut into bite-size pieces
12 oz. to 16 oz. gnocchi (or other pasta)

Spice/Herb Ingredients:

1 teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoons dried minced onion flakes
1 ¼ teaspoons dried crushed thyme leaves
1/8 teaspoon ground rosemary
1 bay leaf
½ teaspoon sea salt (+/-)
¼ teaspoon black pepper (+/-)

Optional Toppings:

Vegan Parmesan Cheese
Chopped fresh parsley
Red pepper flake

INSTRUCTIONS :

Fill a stock pot with water and set to boil.
Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
In the large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced onions, sauté over medium-high heat for 5 to 7 minutes to slightly heat up, then add the finely minced garlic. Sauté over medium heat for 30 seconds.
Then add flour, tomato paste, and Spice/Herb mix, sauté for one minute, stirring constantly.
Add the vegetable broth, water, tomato sauce, tamari, plant milk, finely chopped sundried tomatoes, and miso, then increase the heat to a boil, stir well, then immediately lower to a low simmering boil, simmer for 5 minutes.
In the meantime, cook the gnocchi according to package directions, then drain and place in the sauce mixture. Stir well to incorporate.
Taste test for flavor, and add additional seasoning to achieve the desired flavor, then add the beans, chickpeas, and chopped Tuscan kale. Simmer until the kale reaches the desired tenderness. Discard the bay leaf.
Top with Vegan Parm