No Compromises Gnocchi
5
servings3
minutes7
minutes311
kcal15
minutesWhip this tuscan dish together in just about 15 minutes for a quick lunch – but know, it has the wow factor of a main course of an elegant dinner and can certainly be used to impress your athletic friends at the fancy table. Really now, don’t feel embarrassed to serve it to guests because you hardly spent any time preparing it – they won’t stop marveling over how amazing it tastes as if you tolied away all day.
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Ingredients
4 cloves 4 minced garlic
1/2 cup 1/2 vegetable broth
13.5 oz 13.5 reduced fat coconut milk (canned)
2 tsp 2 lemon juice
1 tsp 1 dried Italian seasoning
1/3 cup 1/3 dried and sliced sun dried tomatoes
1 lbs 1 uncooked vegan gnocchi
1/4 tsp 1/4 salt
2 cup 2 baby spinach (packed tightly)
1/2 cup 1/2 vegan shredded parmesan
1/4 cup 1/4 chopped fresh basil for serving
Directions
- In a large heated skillet add a couple tablespoons of broth. Heat the broth until it sizzles, then add garlic and sauté for 1 minute.
- Stir in the coconut milk, lemon juice, Italian seasoning, sun-dried tomatoes and gnocchi.
- Bring to a boil and lower the heat to medium and simmer uncovered for 3 minutes stirring occasionally.
- Add salt and pepper, stir in the spinach. Cooked for about two minutes, until the spinach has wilted, then start in the vegan Parmesan. Cook for an additional minute.
- Serve immediately garnished with more Parmesan and fresh basil.
- Best way is to eat immediately.
- Leftovers last about 5 days. Add a bit of broth when reheating.
- Can be frozen up to 4 months, but is better fresh!
Notes
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Tag @hoomauendurance on Instagram and hashtag it with #racereadykitchen
