A healthy and filling meal that is ready within 30 minutes? Yes, please!
Gnocchi is my favorite pasta. It’s more of a dumpling, but is considered a pasta. It’s available in most grocery stores in the pasta section. I will choose it over spaghetti any day. While it’s easy to make from scratch, I love the paleo and gluten free frozen version from Capello’s. I used this brand when creating this recipe. I also love Trader Joe’s cauliflower gnocchi too!
I call this “Date Night” gnocchi because it’s a perfect meal to make on Date Night, but of course! It’s super easy, yet very impressive. It’ll make you want to put on some Italian music (I played “That’s Amore” while eating this), light some candles, and get romantic.
Did you know? Frozen gnocchi takes a little longer to bake than non-frozen. See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Some music to get you in the Italian cooking mood:
Servings: 4
Preparation + Cooking Time: 30 minutes
Suggested kitchen tools: measuring spoons, measuring cup, one large baking tray, parchment paper, large skillet, garlic press, high speed blender
Ingredients:
Two 12 oz. packages frozen gnocchi (I used Capello’s)
One 15 oz. can of fire roasted tomatoes (crushed or diced)
1/2 cup tomato sauce
1/2 cup chicken broth (or vegetable broth if making this a vegetarian meal)
2 garlic cloves, pressed
2 teaspoons maple syrup
1 teaspoon Herbs de Provonce (or Italian seasoning)
1/2 teaspoon sea salt
black pepper (to taste)
1/4 cup cashews
1/2 cup water
How-To:
Make the cashew cream. Combine the cashews and water in a high speed blender and blend until smooth. See the Tips and Tricks section for an alternate milk you could use. Set aside.
Heat your oven to 400 degrees (F)
Line a large baking tray with parchment paper. Place the gnocchi on the parchment lined trays and bake for 15-20 minutes or until golden brown.
While the gnocchi bakes, combine the tomatoes, tomato sauce, broth, pressed garlic in a large skillet. Heat on medium heat until it comes to a low boil.
Reduce the heat to medium low or low and add the maple syrup, 1/3 cup of the cashew cream, herbs de provonce, salt and pepper to taste.
Simmer 4-5 minutes or until the sauce has slightly thickened and reduced.
When the gnocchi is done baking, add an additional 1/4 cup (or more if desired) of the cashew cream and the gnocchi to the tomato sauce. Stir gently to combine. Add any additional salt or pepper as needed.
Serve on a plate and top with vegan Parmesean cheese if desired. Eat and enjoy!
Tips and Tricks:
I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online
Instead of making cashew cream, you could use a plant based milk like unsweetened almond milk, but you will need to use a little less than the recipe calls for. This is because cashew cream slightly thickens when warmed. Plant based milk (other than cashew cream) will make the dish creamy, but not thick.
Don’t have a high speed blender? Soak the cashews in hot water for 30 minutes prior to making the cream and use a regular blender to blend.
Toss some fresh spinach in the sauce while cooking for an extra boost of nutrition!
Frozen gnocchi takes a little longer to bake than non-frozen. If using non-frozen gnocchi, adjust your bake time to approximately 8-10 minutes or until golden.
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Date Night Gnocchi in Tomato Cream Sauce (V, DF, GF)
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Food prepared, styled and photographed by Carolyn J. Braden