Tomato Butter Gnocchi with Vegetables
Ingredients
- 2 cups cherry tomatoes
- Canned white beans (navy variety)
- 1/2 onion, cut into wedges
- 2 cloves garlic
- 2 tablespoons cold vegan butter
- Gnocchi or preferred pasta
- 2 cups small broccoli florets
- 1 tomato, cut into chunks
- Handful cremini mushrooms
- Vegan parmesan cheese
- Olive oil
- Salt and pepper
Preparation
Preheat the oven to 400 degrees Fahrenheit.
Drizzle the cherry tomatoes and half an onion cut into chunks with olive oil and season with salt and pepper.
Roast for 25 to 30 minutes.
Transfer the roasted mixture 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.
Divide the sauce into two containers if desired.
Cook gnocchi or pasta according to package instructions.
Sauté mushrooms and broccoli or other preferred vegetables until tender.
Combine the sauce with the cooked gnocchi and vegetables.
Finish with a drizzle of olive oil and a generous amount of vegan cheese.
Tips
Use any vegetables you like to customize the dish.
If you don't enjoy gnocchi, substitute with your preferred pasta.
