1 recipe for Vegan Gnocchi
or 1 package of store bought gnocchi
1 1/2 cups pasta sauce either homemade or store bought
1 tablespoon thyme
2 tablespoons olive oil
1 teaspoon sea salt
1 can diced tomatoes, drained
1 tablespoon parsley
Lemon Basil Cream Sauce:
1 cup cashews
2 tablespoons lemon juice (more if you prefer)
1 cup water
3 to 4 depending on size, fresh basil leaves. (more for garnish, optional)
First cook your gnocchi according to package directions or your homemade directions, typical package directions are: Bring 4 quarts of water to a boil. Add gnocchi. It will start to float when it is done about 2 minutes. Use a slotted spoon to remove gnocchi and drain. Do not over cook. Set aside.
Use the same pan (water drained) to make the tomato sauce. Add the pasta sauce, drained diced tomatoes, olive oil, thyme, and sea salt, stir until heated through.
While your sauce is heating up, prepare the cream sauce. Place 1 cup cashews in a high powered blender with 1 cup water, 2 tablespoons lemon juice (you can add more after you taste the sauce if you prefer) 3 fresh basil leaves (depending on size you may want to add another) and blend until a smooth cream sauce emerges. Set aside.
Place the gnocchi in the tomato sauce and toss to coat. Using a slotted spoon scoop the gnocchi with sauce (draining anything runny) onto a plate. Top with lemon basil cream sauce by spooning it over the top, garnish with the parsley and fresh basil leaves (optional).
Recipe and Photos by Laura Spear