Creamy Lemon Garlic Vegan Gnocchi
Creamy Lemon Garlic Vegan Gnocchi is made with coconut milk and fresh lemon.
Ingredients
- 1 pound shelf-stable potato gnocchi
- 1 small bunch lacinato kale about 7 ounces, chopped
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely diced shallots 1–2 shallots
- 3 cloves garlic finely minced
- 2 tablespoons plain flour
- 1/4 cup dry white wine alternative use vegetable broth with 1 teaspoon lemon juice or white vinegar
- 1 tablespoon fresh thyme leaves
- 1 cup full-fat canned coconut milk
- 1/2 teaspoon sea salt adjust to taste
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- Freshly ground black pepper
- Red pepper flakes for garnish
- Vegan Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions.
- During the last 30 seconds of cooking, add chopped kale to the pot.
- Once the gnocchi float and kale turns bright green, drain together and toss with a splash of olive oil to prevent sticking.
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add diced shallots and sauté for about 5 minutes until soft and translucent.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the shallot mixture and whisk continuously for 1 minute to form a light roux.
- Slowly pour in the broth-lemon mixture while whisking to prevent lumps. Add thyme leaves.
- Gradually stir in coconut milk and bring to a gentle simmer. Cook for about 5 minutes until thickened.
- Stir in lemon juice and lemon zest. Adjust salt and pepper to taste.
- Add the cooked gnocchi and kale to the sauce, tossing gently to coat evenly.
- Serve Creamy Lemon Garlic Vegan Gnocchi immediately, topped with red pepper flakes and vegan Parmesan cheese.
Notes
- Substitute thyme with fresh basil for a summery twist.