​Gnocchi à la Toscana

​Jessica Rath

This is for all of you (us) who don’t like to spend a lot of time slicing and dicing. All ingredients go into ONE pot, so there isn’t much to clean up, either. Nonetheless, the taste is exceptional – good enough for a special occasion!

Ingredients:
    • 2 TS olive oil
    • ½ cup green onions, chopped
    • 8 oz fresh mushrooms, chopped
    • 2 vegan sausages, chopped
    • 1 ts minced garlic
    • 1 can (13.5 oz) coconut milk (I use reduced fat but you don’t have to)
    • ½ cup vegetable broth
    • Juice from ½ lemon
    • 1 LB gnocchi - packaged
    • About 2 oz (½ package) sun-dried tomatoes (get the already sliced ones)
    • 2 TS capers (or to taste)
    • Salt, pepper
    • 1 cup fresh baby spinach (or kale, for a heartier taste)
Preparation:
Heat the oil in a medium-large cooking pan. Sear the mushrooms for a few minutes, stirring constantly. Add green onions, and after a minute or two the vegan sausage and the garlic, stirring constantly. Turn the heat down and add the coconut milk, vegetable broth, lemon juice, gnocchi, sun-dried tomatoes, and capers. Stir well. Let it simmer, uncovered, for about 7 minutes. Stir every once in a while. Add salt and pepper to taste. Then add the baby spinach and cook for two minutes or so, until the spinach has wilted. (You can use frozen spinach or kale; make sure it is chopped already, and just heat it for a few minutes).
That’s it. Buon appetito!