Description
You guys, this saucy pasta goodness totally delivers! Ultra-comforting, flavorful, and easy to make, this Creamy Toscana Gnocchi is high-fiving good! Tasty sundried tomatoes, hearty navy beans and chickpeas, nutrient-packed Tuscan kale, and pillowy gnocchi are all bathed in a rich, creamy rose sauce for an excellent meal that is sure to please. Ready in 30 minutes, this tasty Italian dish is perfect for weeknight meals and fancy dinners alike.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ingredients
- 1 medium yellow onion, small dice
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 1 Tablespoons WFPB flour (WFPB thickener of choice)
- 1 – 8 oz. can tomato sauce
- 1 cup vegetable broth*
- 1 cup water
- ½ cup unsweetened plain plant milk
- 1 Tablespoon reduced sodium tamari *
- 6 sundried tomato halves, finely chopped *
- 1 Tablespoon miso
- 1 – 15.5 oz. can navy beans, drained and rinsed
- 1 – 15.5 oz. can chickpeas, drained and rinsed
- 3 to 4 cups Tuscan kale (lacinato or dinosaur), vein removed, cut into bite-size pieces
- 12 oz. to 16 oz. gnocchi (or other pasta)*
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onion flakes
- 1 ¼ teaspoons dried crushed thyme leaves *
- 1/8 teaspoon ground rosemary
- 1 bay leaf
- ½ teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
Optional Toppings:
- Vegan Parmesan Cheese
- Chopped fresh parsley
- Red pepper flake
Instructions
- Fill a stock pot with water and set to boil.
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In the large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced onions, sauté over medium-high heat for 5 to 7 minutes to slightly heat up, then add the finely minced garlic. Sauté over medium heat for 30 seconds.
- Then add flour, tomato paste, and Spice/Herb mix, sauté for one minute, stirring constantly.
- Add the vegetable broth, water, tomato sauce, tamari, plant milk, finely chopped sundried tomatoes, and miso, then increase the heat to a boil, stir well, then immediately lower to a low simmering boil, simmer for 5 minutes.
- In the meantime, cook the gnocchi according to package directions, then drain and place in the sauce mixture. Stir well to incorporate.
- Taste test for flavor, and add additional seasoning to achieve the desired flavor, then add the beans, chickpeas, and chopped Tuscan kale. Simmer until the kale reaches the desired tenderness. Discard the bay leaf.
- Top with Vegan Parmesan Cheese, fresh chopped parsley, and red pepper flakes.
Notes
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Sundried Tomatoes: Be sure to select oil free sundried tomatoes. They are typically dried like dates. We use Mediterranean Organic Sundried Roman Tomatoes.
*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Gluten Free Gnocchi: We used Difatti Gluten Free Gnocchi.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 5
*Storage: Refrigerate and use within 5 days.