This is a nice hearty dish. Whether the weather is cold or hot, I like to dig into a warm, satisfying meal. I use Almond Milk for most cooking now but feel free to use any milk. The recipe calls for Cashew Cream, but you may substitute it with regular cream, or if you want to try the Cashew Cream, I have added it below.
GNOCCHI IN CREAMY VEGGIE SAUCE
INGREDIENTS:
1 Pkg. Gnocchi, frozen or fresh
1 Onion, diced
1 Clove Garlic, minced (or 1 tsp. minced)
1 Zucchini, sliced or chopped
1 Cup Frozen Peas
4 Large Swiss Chard, stems, sliced, leaves chopped*
1 16 Oz. Can Diced Tomatoes, drained
2 Tbsp. Tomato Paste, or 1/8 Cup
Salt & Pepper to taste
Water to thin the sauce while cooking if needed
Cashew Cream**
1/2 Cup Cashews, softened
1/2 Cup Milk, any kind
OR USE
1/2 Cup of cream
DIRECTIONS:
Sauté onions and garlic in a pan with a little water until beginning to soften. Add tomato paste and stir. Add diced tomatoes, zucchini, peas and Swiss chard stems and cook for 5 minutes covered. Add the Swiss chard leaves and a little water and cover. It should be a bit saucy, so if it looks too thick, add a bit more water.
**In a blender, make the cashew cream by softening 1/2 cup of cashews in a pot with water. Allow to boil for 1 minute. Drain and blend with milk. Add to your vegetables. Turn off flame.
In a separate pot, cook your gnocchi. Add gnocchi to salted boiling water just until they rise to the top of the pot. With a slotted spoon remove gnocchi and place in the pan with your vegetables. Add salt and pepper to taste.
*You can substitute mature Spinach, Kale, or any green leafy vegetable.
