Gnocchi in Rose Sauce

Yields 4-6 servings.
15 minute prep & cook time.

This dish is a beautiful mix of using whole-foods with dairy-alternatives for a good comfort meal, with the inclusion of one of my favourite veggie blends: onion, zucchini, and mushrooms!

While the ingredients list may look long, this meal actually comes together in about 15 minutes for an easy weeknight dinner.

Ingredients:

• 2 tbsp vegan butter
• 1 tbsp olive oil
• 1 small red onion, diced
• 1 small zucchini, diced
• 1-2 portobello mushrooms, diced
• 4 garlic cloves, minced (or 2 tsp dried)
• 1 ½ cups fire-roasted diced tomatoes (puree until smooth)
• 1 tsp dried basil
• 1 tsp vegetable broth bouillon
• Pinch of organic cane sugar
• Salt & pepper, to taste
• ½ cup Silk whipping cream alternative
• ½ cup unsweetened soy milk
• ⅓ cup Violife mozzarella shreds
• 600g ready-to-use gnocchi (fresh or frozen)
• A handful of greens, finely chopped (kale, spinach, or swiss chard)
• Violife parmesan & red pepper flakes for garnish

Directions:

1. Bring a deep saute pan to medium heat and add the butter and olive oil.
2. Once the butter is melted, add onion, zucchini, and mushrooms. Saute until soft, about 5-7 minutes. Add the garlic and stir an additional minute. 
3. Add tomato puree, basil, veggie bouillion, sugar, salt and pepper and stir together. Simmer about 5 minutes to let the flavours come together. 
4. Add whipping cream, soy milk, and mozzarella, stirring to melt the cheese and combine.
5. Add gnocchi and greens to the sauce and simmer for an additional couple minutes, until warmed through. 
6. Serve with shredded parmesan and pepper flakes.

As a bonus plant protein, this paired very nicely with my favourite tempeh Italian “sausage” recipe found in the Fiber Fueled book by Dr. Will Bulsiewicz. Or just crumble a block of tempeh and sauté it into the mix for a couple minutes after the veggies. Adds a “meaty” bite!