Source: Sweet Simple Vegan | Serves: 3 | Time: 50 min
Changes: made my own gnocchi; changed up amounts to suit two of us; replaced almond milk with oat milk; skipped vegan parm.
Ingredients
1 1/2 tbsp oil
1 (16-ounce) package sweet potato gnocchi (or make some from scratch, adds time of course!)
8 oz #mushrooms, sliced
1 cups #broccoli, cut into bite-sized pieces
1 cup cherry tomatoes, chopped
1/4 cup vegan butter, divided
1 medium shallot, thinly sliced
1/4 teaspoon red pepper flakes, or as desired
4 large garlic cloves, finely chopped
1/2 cup unsweetened oat milk
¼ cup vegan mozzarella
Optional: 2 tbsp nutritional yeast
To Serve
1/3 cup chopped fresh basil
Fresh lemon juice, to taste
S&P, to taste
Instructions
Preheat the oven to 425 degrees F. Add the gnocchi, tomatoes, broccoli, and mushrooms to a large baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper, then toss everything together until well coated. Spread evenly on the baking sheet, and bake for 35 minutes, or until the gnocchi becomes crispy, mixing halfway through.
Meanwhile, sauté the aromatics. Melt 2 tablespoons of vegan butter in a large skillet over medium heat. Once melted, add the shallots and red pepper flakes and cook, stirring frequently, until softened and fragrant, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
To the same skillet, add the non-dairy milk, mozzarella, and nutritional yeast. Whisk together until the sauce is smooth and emulsified.
Carefully transfer the roasted gnocchi, tomatoes, broccoli, and mushrooms to the skillet, along with the fresh lemon juice, basil, and parsley. Mix everything until uniform and well coated.
Divvy up and enjoy!
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