Saucy, colorful, fresh, and satisfying—this vegan gnocchi hits all the right notes. Store-bought whole wheat gnocchi is an excellent way to add variety to your menu and requires minimal cooking time. The pillowy, tender gnocchi melt in your mouth and absorb the rich flavors of fresh tomatoes, green garlic, and zucchini. Canned white beans add creaminess and extra body, while sun-dried tomatoes add pops of zingy flavor. Garnish with fresh basil and, if you like, nutritional yeast for a quick-cooking Italian-style dish perfect for busy weeknights or weekends when you want a tasty meal. Serve with a chunk of whole grain bread so you can scoop up every last bit.
For more inspiration, check out these tasty ideas:
- French Onion Gnocchi Soup
- Easy Gnocchi with Lentil Ragu
- Gluten-Free Gnocchi with Roasted Vegetables
- Vegan Potato Gnocchi with Mushrooms and Greens
- 1 cup chopped red bell pepper
- ¾ cup chopped onion
- 2 tablespoons chopped green garlic, garlic scapes, or scallions
- 3 cups chopped tomatoes
- 2½ cups low-sodium vegetable broth
- 1 medium zucchini, quartered lengthwise and sliced ½ inch thick (2 cups)
- 2 tablespoons no-salt-added tomato paste
- 1 14- to 16-oz. package shelf-stable whole wheat or spinach gnocchi, such as Gia Russa brand
- 2 15-oz. cans white beans, rinsed and drained (3 cups)
- ¼ cup chopped sun-dried tomatoes (not oil-packed)
- 1 tablespoon red wine vinegar
- Sea salt and freshly ground black pepper, to taste
- Chopped fresh basil
- Nutritional yeast (optional)
Instructions
- In a deep extra-large nonstick skillet cook bell pepper, onion, and garlic over medium 5 minutes or until crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Stir in fresh tomatoes, broth, zucchini, and tomato paste. Simmer, uncovered, 6 minutes or until zucchini is just tender, stirring occasionally. Bring to boiling. Stir in gnocchi. Cook, uncovered, 3 minutes or until tender, stirring once or twice. Remove from heat. Stir in beans, sun-dried tomatoes, and vinegar. Season with salt and black pepper. Sprinkle servings with basil and nutritional yeast (if using).
The post Quick Gnocchi with Zucchini, Tomato, and White Beans appeared first on Forks Over Knives.
