You may sub a brief pasta akin to shells, orecchiette, or macaroni for the gnocchi on this recipe from the Quick Straightforward Low-cost Vegan cookbook based mostly on what you’ve gotten readily available.
What you want:
2 tablespoons olive oil
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 yellow onion, chopped
4 cloves garlic, minced or pressed
¼ cup flour
4 cups vegetable broth
2 teaspoons Italian seasoning
¾ teaspoon salt
¼ teaspoon black pepper
1 (1-pound) package deal ready gnocchi
2 cups unsweetened vegan milk
4 cups contemporary spinach
What you do:
- In a big pot over medium-high warmth, heat oil. Add carrots, celery, onions, and garlic and sauté for about 5 minutes, till onions flip translucent and start to brown.
- Sprinkle in flour and proceed to cook dinner for 1 minute whereas stirring usually. Pour broth into pot and stir vigorously. Add seasoning, salt, and pepper and produce to a simmer.
- Gently stir in gnocchi and proceed to cook dinner for 3 to five minutes, till gnocchi are tender. Add milk and spinach and cook dinner for one more 2 minutes, till heated by and spinach is wilted. Serve scorching.
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