Roasted Tomato White Bean Butter Gnocchi
Ingredients
- 2 cups cherry tomatoes
- Canned white beans (navy variety)
- 1/2 onion, cut into wedges
- 2 cloves garlic
- 2 tablespoons cold vegan butter
- 2 cups small broccoli florets
- 1 tomato, cut into chunks
- Handful cremini mushrooms
- Vegan parmesan cheese
- Olive oil
- Salt and pepper
- 1/2 cup pasta water
- Gnocchi or preferred pasta
Preparation
Preheat oven to 400°F.
Drizzle cherry tomatoes and onion wedges with olive oil and season with salt and pepper.
Roast for 25-30 minutes.
Transfer to a blender and add 1/2 cup pasta water, 2 cloves garlic, canned white beans, salt and pepper.
Blend on high until smooth and creamy.
Add 2 tablespoons cold vegan butter and blend again until glossy.
Cook gnocchi according to package instructions.
Sauté vegetables such as broccoli and mushrooms until tender.
Combine sauce with cooked gnocchi and vegetables.
Tips
Use any pasta instead of gnocchi if preferred.
Substitute other vegetables as desired.
Finish with a drizzle of olive oil and plenty of vegan cheese.
The sauce yields a large batch and can be divided for storage.
