Creamy Sun-Dried Tomato Gnocchi
Cozy, creamy, and hearty without any dairy. A low-effort dinner that feels like a treat.
30 minutesServes 4
Ingredients
- 5 cloves garlic, minced
- 1 yellow onion, diced
- 1 leek, chopped (white and light green parts)
- 1 large sweet potato, peeled and diced
- 5 sun-dried tomatoes, chopped
- 1 Tbsp tomato paste
- 2 Tbsp paprika
- 1 Tbsp dried parsley
- 1 tsp dried thyme
- 1 tsp salt
- 5 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- 16 oz potato gnocchi (or 1½ cups large pasta shells)
- 1½ cups cashew cream (or full-fat coconut milk)
- Juice of ½ lemon (optional)
- 1 handful kale, chopped
Instructions
- 1
In a large pot, sauté garlic, onion, and leek with a splash of broth or water until softened, 4–5 minutes.
- 2
Add sweet potato, sun-dried tomatoes, tomato paste, and all the spices. Cook 2–3 minutes, stirring.
- 3
Pour in vegetable broth and chickpeas. Simmer until sweet potatoes are tender, about 10 minutes.
- 4
Add the gnocchi and cook until soft, 3–4 minutes.
- 5
Stir in cashew cream and lemon juice.
- 6
Fold in kale and let wilt for a minute or two.
- 7
Taste, adjust salt, and serve warm.
Notes & tips
- Cashew cream shortcut: blend ½ cup raw cashews with 1 cup water until completely smooth.
- Inspired by PlantYou.