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Creamy vegan sun-dried tomato and broccolini gnocchi recipe
Creamy vegan sun-dried tomato and broccolini gnocchi recipe
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Prep Time:
10 minutes
Cook Time:
Total Time:
10 minutes
Creamy vegan gnocchi ready in 10 minutes for a quick, satisfying veggie fix.
Ingredients:
  • 1 garlic clove
  • 1 bunch broccolini
  • 500g pkt fresh mini or regular-sized gnocchi
  • 150g (1 cup) frozen peas
  • 100g sun-dried tomato strips, 1 tbsp oil reserved from jar
  • 20.00 ml plain flour
  • 375ml (11 ⁄2 cups) So Good Almond Original milk
  • Fresh basil leaves, to serve
Instructions:
  • Boil some water in the kettle.
  • As the water in the kettle heats up, crush the garlic and slice the broccolini stalks in half lengthwise. Then, warm a deep frying pan over medium-high heat.
  • Bring water to a boil in a large saucepan. Carefully drop in the gnocchi and cook until they float to the surface. Add peas and broccolini in the last minute of cooking. Drain.
  • When the frying pan is heated, pour in the sun-dried tomato oil. Add garlic and cook for 30 seconds while stirring. Sprinkle in the flour and cook for another 30 seconds, stirring continuously. Take off the heat, slowly whisk in the almond milk until smooth. Put back on medium heat and stir constantly until the mixture boils. Let it simmer for 3 minutes until the sauce slightly thickens. Season to taste.
  • Combine the gnocchi mixture and tomato strips with the sauce, stir well. Serve in bowls, season to taste, and garnish with fresh basil.

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