Creamy Tomato & Basil Gnocchi
This is one of those dishes that ticks all the boxes; it's hearty, comforting, filling and nutritious. It's great for the whole family, kids and adults alike. You won't believe this incredibly rich and creamy sauce is completely vegan, made with a base of cashews and silken tofu which also provides a hit of plant protein.
Ingredients
- 2 tbsp olive oil
- 500 g gnocchi
- 1/2 large red onion diced
- 4 cloves garlic minced
- 1/4 tsp chilli flakes
- 1/2 tsp smoked paprika
- 1 400g tin chopped tomatoes or pasatta
- 1 splash balsamic vinegar or red wine vinegar
- Salt and pepper to taste
- 1/2 tsp sugar optional, to balance flavours
- 250 g silken tofu
- 2 tbsp nutritional yeast
- 1 tsp miso paste
- 1 handful fresh basil
Instructions
- Heat a large pan over a medium heat and add the olive oil.
- Add in the gnocchi and fry until golden brown. Remove from the pan.
- Add another glug of olive oil into the pan and saute the red onion for a few minutes over a medium heat. Add the garlic and fry for another 1-2 minutes.
- Add the chilli flakes, smoked paprika, and tomato puree and fry for 2-3 minutes.
- Pour in the tin of tomatoes or passata, balsamic vinegar, sugar, salt and pepper and simmer for 5 minutes over a low-medium heat. Leave to cool for a while.
- Add the cooled sauce to a blender along with the silken tofu, miso paste, nutritional yeast and basil. Blend until smooth.
- Add back to the pan along with the sauteed gnocchi and heat through over a low heat. Season with any more salt if required. Serve with fresh basil, grated vegan cheese (I like using parmesan) and extra virgin olive oil. Enjoy.