Description
Indulge in the ultimate summer comfort food with this irresistible Creamy Summer Squash Gnocchi Skillet!
Ingredients
Scale
Skillet Ingredients:
- 1 lb. 5 oz. (6 cups) yellow squash and/or zucchini, diced *
- 1 medium yellow onion, fine dice
- 1 red bell pepper, fine dice
- 1 Tablespoon minced garlic
- Pinch to ¼ teaspoon sea salt (+/-) *
- 1 – [ 15 oz. can ] corn, drained (reserve ¼ cup) *
Sauce Ingredients:
- ½ cup [raw] cashews *
- ¼ cup corn *
- 1 cup reduced-sodium vegetable broth *
- ¼ cup water
- ¼ cup nutritional yeast
- 1 teaspoon lemon juice
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- ¼ to 1 teaspoon sea salt (+/-) *
Other Ingredients:
- 1 lb. gnocchi (or other pasta) *
- ½ teaspoon dried crushed thyme leaves (+/-) *
- Pinch to ¼ teaspoon black pepper (+/-)
- ¼ to ½ cup pasta water (as needed) *
Optional Toppings:
- Chopped fresh parsley
- ¼ to 1/3 cup Vegan Parmesan Cheese *
Instructions
- Place a large pot of water to boil in anticipation of cooking the gnocchi (or other pasta).
- Place the cashews into a small bowl, cover with boiling water, allow to soak for 15 minutes, then discard the water and set aside until Step 5.
- In a large skillet, add the onions, yellow squash/zucchini, and red bell peppers, sprinkle with ¼ teaspoon of sea salt to sweat out the liquids from the squash/zucchini. Sauté over medium-high heat for 9 to 11 minutes to soften, add a splash of water, if needed to avoid burning. Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
- Add the corn, stir well to combine, continue to sauté for several minutes.
- In the meantime, place the soaked and drained cashews into a high-speed blender along with all the remaining Sauce Ingredients. Blend on high until smooth and emulsified.
- Add the sauce to the skillet, along with the dried thyme and black pepper, with the sautéed veggies, stir well to incorporate, heat on medium temperature until the sauce starts to bubble then immediately reduce the temperature to low.
- Add the gnocchi to the boiling water (if using a pasta other than gnocchi, then cook the pasta, drain, and set aside before Step 5.). Once the gnocchi is tender (usually only several minutes, if not frozen), then move with a slotted spoon over the skillet mixture and stir in.
- Check the sauce thickness, if needed add some pasta water to thin out the sauce, stir well to incorporate.
- Simmer on low for several minutes, then serve topped with freshly chopped parsley and/or Vegan Parmesan Cheese.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 4 to 6