10-INGREDIENT CREAMY BASIL GNOCCHI

Traditional gnocchi often contain eggs, but I was delighted to discover that most of the store-bought packages of gnocchi are accidentally vegan! These little potato-based pasta nuggets are gorgeously tender and completely luscious simmered in this creamy sauce. Finish off the dish with a handful of fresh basil and you will feel like you just ordered yourself a five-star dish at a one-star price.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the butter in a large skillet or pot over medium-high heat. Add the garlic and sauté for about 30 seconds, stirring continuously until fragrant. Sprinkle the flour into the pan and whisk into the butter and garlic to form a paste. Let cook for another 30 seconds while whisking, then whisk in the plant-based milk, nutritional yeast, mustard, salt, and pepper. Bring to a simmer and let cook for about 5 minutes until the sauce begins to thicken.

Step 2

2. Add the gnocchi and let cook in the sauce for 3–4 minutes or until the gnocchi is fork-tender. Lastly, stir in the basil to wilt into the sauce, about 30 seconds. Serve hot with some fresh basil for garnish and a crack of pepper.

Step 3

1. Try subbing in a few large handfuls of baby arugula for the basil for a completely different flavor combo.

Step 4

2. Not into gnocchi? Instead, boil up 1 pound of your favorite pasta (gluten-free if preferred) according to the package directions and toss that in the sauce.

Step 5

You can make the sauce (step 1) ahead of time and store in an airtight container in the fridge for 1–2 days. When reheating the sauce, add a splash of extra water if needed to loosen, and continue with step 2.