This Sundried Tomato Gnocchi is super lux and creamy with loads of garlic, tomato and fresh herb flavors. Can also serve over traditional pasta, wheat pasta, gluten-free or legume pasta. Adding a generous serving of sauteed veggies and white beans helps this meal to keep you full and satisfied.
Sundried Tomato Gnocchi
Sundried Tomato Gnocchi is super lux and creamy with loads of garlic, tomato and fresh herb flavors. Serve over your favorite pasta!
Ingredients
- 2 packages gnocchi (total 2-2.2 pounds) , prepared
For Sauteed Vegetables
- 1 Tbsp reserved oil (see below)
- 1 onion , thinly sliced
- 16 oz mushrooms , sliced
- 1 red bell pepper , thinly sliced
- 1 zucchini , chopped
- 1/2 head cauliflower , cut in florets
- 1 6 oz package fresh spinach
- 2 cans white beans , rinsed and drained; reserve 1/2 cup
For Sauce
- 1 6-8 oz jar sundried tomatoes packed in oil , drained, reserving 2 Tbsp oil
- 2 cloves garlic , minced
- 1/3 cup red wine
- 1 1/2 cans reduced fat or "light" coconut milk (~20 ounces)
- 1 cup cherry tomatoes , halved
- 1 Tbsp loosely packed fresh oregano leaves , or sub 1 1/2 tsp dried
- 1 tsp maple syrup
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne pepper
- 1/4 tsp ground thyme
- 1/2 cup reserved white beans
Other
- shredded parmesan , optional
Instructions
- Prepare gnocchi according to package and set aside.
- For Veggies: Using 1 Tbsp reserved oil, saute onion, mushrooms, pepper, cauliflower and zucchini for 5-7 minutes, until tender but still crisp. Stir in spinach until wilted and drained beans. Drain off any excess liquid.
- For Sauce: Saute garlic and sundried tomatoes in 1 Tbsp reserved oil for 2 minutes. Add remaining ingredients and simmer, uncovered, for 15 minutes. Remove from heat and blend until smooth.
- To Serve: Mix all ingredients together or plate gnocchi topped with veggies and sauce. Top with fresh oregano and shredded parmesan if desired.