Vegan Tuscan-Style Gnocchi
with Roasted Garlic
Cooking time
10 minutes
Servings
2/4
Calories
460 /serving
We're feeling rustic Tuscan vibes from this one-pan dish. It's hearty with soft-to-chewy nubs of toasted gnocchi, and it's full of colour from sweet cherry tomatoes and dark green lacinato (a.k.a. Tuscan) kale—all infused with yummy roasted garlic.
We will send you:
- 140g Cherry tomatoes
- ½ Bunch of lacinato kale
- 30ml Vegetable demi-glace
- 60ml Almond milk
- 300g Gnocchi
- 15g Minced roasted garlic
- 9g Mezzogiorno spices (salt, yeast extract, garlic, basil, tapioca starch, dehydrated carrots, onion, sugar, canola oil, oregano, Cayenne sauce, chives, fennel seeds, chili)
Contains: Almonds • Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
2 g
Sodium
1060 mg
Total Carb
71 g
Sugars
5 g
Protein
14 g
Fibre
7 g
Preparation
Toast the pasta
- In a large pan, heat a drizzle of oil on medium-high.
- Add the pasta and sauté, 4 to 5 min., until beginning to brown.
- Transfer to a bowl and reserve the pan.
Mise en place
- Meanwhile, remove the kale leaves from the stems; thinly slice the leaves.
- In a large bowl, combine the kale and a drizzle of oil. Massage, 1 to 2 min., until softened.
- Halve the tomatoes.
Sauté the vegetables
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the kale, tomatoes and spices.
- Sauté, 2 to 3 min., until softened.
Combine the pasta
- To the pan, add the demi-glace, almond milk, ¼ cup water (double for 4 portions), pasta and S&P.
- Cook, stirring often, 2 to 3 min., until combined.
Plate your dish
- Divide the pasta between your plates. Bon appétit!
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