Creamy tomato Gnocchi

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Creamy Tomato Gnocchi

Yield: 4

Author: Ori Harrington

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Ingredients

• 500g cooked gnocchi
• 1/3 cup cashews (soaked in boiling water for 15 min)
• 1 cup tomato sauce
• 1/4 cup tomato paste
• 5 gloves of garlic
• 3 tbsp fresh basil
• 1/2 nutritional yeast
• 1/2 non-dairy milk (I used NotMilk)
• 1 tbsp onion powder
• 1 tbsp italian seasoning
• 1 tsp red pepper flakes (skip if you don't like spicy)
• 1/2 pasta water
• Salt & pepper to taste
• Vegan Parmesan cheese (Optional, I used Nafsikas)

Instructions

1. Cook the gnocchi according to package directions, save 1/2 cup of pasta water. Set the gnocchi aside.
2. Blend the rest of the ingredients on a high speed blender until you have a smooth sauce. Pour the sauce on the gnocchi & serve hot. Sprinkle some Vegan Parmesan on top if desire

Notes

Leftover sauce can be kept in the fridge for a week, or frozen for up to 6 months.

Nutrition Facts

Calories

337.29

Fat (grams)

8.07

Sat. Fat (grams)

2.64

Carbs (grams)

58.08

Fiber (grams)

6

Net carbs

52.08

Sugar (grams)

5.13

Protein (grams)

11.81

Sodium (milligrams)

1024.11

Cholesterol (grams)

5.1

Nutritional Facts calculated for a single serving of 125g of Gnocchi & sauce. Vegan parm not included.

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