Plant-Based Creamy Veg Gnocchi
To whip up dinner in a flash, you'll fire up two pans, one for crispy gnocchi and the other to make a creamy tomato sauce that's packed with pre-chopped veg. Serve with salad, and dive in.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat
Once hot, add your Mediterranean veg mix and cook, covered, for 5-6 min or until the vegetables have softened
Meanwhile, heat a separate large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add your gnocchi and cook for 4-5 min or until golden and crispy
Once the vegetables have softened, add your dried basil, veg stock mix, creamy single soy and finely chopped tomatoes and give everything a good mix up
Cook for 1-2 min or until the sauce has thickened slightly
Wash your salad, then pat it dry with kitchen paper
Add the golden gnocchi to the pan and tear in the fresh basil
Season with a pinch of salt and pepper – this is your plant-based creamy veg gnocchi
Serve the plant-based creamy veg gnocchi topped with the salad
Drizzle the salad with your balsamic vinegar
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, mollusc, nut, soya, sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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