Creamy Sun-dried Tomato Gnocchi

Dinner, Main Dish, Vegan

Creamy Sun-dried Tomato Gnocchi is a bold and hearty dish that is full of flavor.  This is a great comfort food that has a nick kick to it.



Creamy Sun-dried Tomato Gnocchi

2 cloves of garlic, minced
1 tablespoon of olive oil
1 Small white onion, chopped
4 cups of baby spinach, stems removed
10 sun-dried tomatoes, chopped
2 1/2 tablespoons of vegan butter
2 1/2 tablespoons of gluten-free flour
1 tablespoon of Italian seasoning
1 teaspoon of smoked paprika
1 cup of unsweetened almond milk
1/2 cup of vegan Parmesan cheese, or you can use nutritional yeast
12 oz package of potato gnocchi
1/2 cup of black olives, sliced
1/2 Teaspoon of red pepper flakes, optional
1/2 cup of vegan shredded mozzarella cheese
Himalayan salt and pepper
Preheat the oven to 350F.
Prepare potato gnocchi accordingly to directions on packaging.
-In a large pot, heat the olive oil over medium heat then sauté onions and garlic for about 5 to 7 minutes until they become translucent. Add the chopped sun-dried tomatoes and seasoning then sauté for 3 minutes.
-Add the flour and mix well until the vegetables are coated then cook for 3 minutes until the flour is dissolved. Add plant based milk and mix well.
-Allow the sauce to cook and thicken then add the vegan Parmesan cheese. Slowly add in low sodium broth, heat through and add in chopped spinach to wilt.
-When gnocchi is done, drain and add to the sauce along with sliced black olives. Combine ingredients and add to a cast iron pan. Top with vegan shredded mozzarella cheese. Cover with foil then place in the oven at 350F for 20-30 minutes or until cheese is melted. Serve and enjoy!

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