Light and fluffy gnocchi with a creamy & vibrant tomato sauce
One of my favorite Christmas presents I have ever received was a gnocchi making class, which was led by this sweet old Italian couple. It was so fun learning how to make a dish completely from scratch-especially one that involved potato pasta! This recipe is simplified with store-bought gnocchi, but if you ever get the chance to learn how to make them from scratch, I definitely recommend giving it a try!
This dish is one of my favorites to make when I'm looking for a creamy Italian-inspired recipe that doesn't have any actual dairy! I like using this tomato sauce on different bases (such as pastas, rice, and quinoa) but I think it best complements gnocchi, as the heavier and creamy texture of the sauce balances out the light and fluffy pasta quite well!
Be sure to look for vegan & gluten-free options for your gnocchi, as traditional recipes tend to both eggs and flour! (Whole Foods typically carries vegan & gluten free gnocchi)
Time saving tip: If you like the tomato sauce, I recommend doubling (or even tripling) the recipe and storing some in your freezer for an easy go-to sauce for those busy weeknights!
1 bag gnocchi
One 28 oz can crushed tomatoes (look for non- BPA lining)
1 cup cashews
1 cup water
¼ cup onion (chopped)
2 cloves of garlic (minced)
1/2 tsp salt
1/2 tsp pepper
1/2 tbsp oregano
1 tsp thyme
1 cup shredded basil (for blending into sauce and/or serving on top of pasta)
Step by step:
To a large saucepan on medium heat, add in your onion and garlic
Allow to cook for 4-5 minutes, using water to de-glaze the pan as needed
Add in your can of crushed tomatoes, water, salt, pepper, oregano and thyme
Allow to simmer for 10 minutes
While the sauce is simmering, cook your gnocchi according to package
Carefully transfer the ingredients from the saucepan, along with your cashews, into a blender (be cautious not to overfill)
Blend until smooth
Return to saucepan with the cooked & drained gnocchi and allow to warm-up on medium heat
Serve and enjoy!