A unique, flavourful vegan sauce that goes perfectly with gnocchi.
SERVES: 4
PREP TIME: 10 minutes
COOKING TIME: 25 minutes
INGREDIENTS
- 1 tbsp olive oil
- ½ brown onion, finely diced
- 1 clove garllic, finely chopped
- ¼ cup (15g) nutritional yeast
- 2 teaspoons dried Italian herbs
- 1 teaspoon chilli flakes
- 1 cup (250ml) vegetable stock
- 270ml can full-fat coconut cream
- 400g can diced tomatoes
- ½ cup (75g) drained sun-dried tomatoes, chopped
- ¼ cup (70g) tomato paste
- 500g gnocchi
To serve (optional):
- coconut yoghurt
- basil leaves
- chilli flakes
METHOD
-
To make the sauce, heat the olive oil in a frying pan over medium heat. Add the onion and sauté for 3–4 minutes, or until translucent. Add the garlic, nutritional yeast, Italian herbs and chilli flakes and cook for 30–60 seconds or until fragrant.
-
Add the vegetable stock, coconut cream, diced tomatoes, sun-dried tomatoes, tomato paste and a pinch of salt and pepper. Cook for 5–7 minutes, or until thickened.
-
Meanwhile, bring a large saucepan of water to the boil over high heat. Add the gnocchi and cook for 3–4 minutes, or until the gnocchi floats to the top. Use a slotted spoon to transfer the gnocchi to the sauce and gently stir to coat.
-
Divide the gnocchi and sauce among bowls. If you like, top with coconut yoghurt, basil leaves and chilli flakes.
TIP:
You can swap out the gnocchi for any pasta of your choice, including gluten-free pasta.
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