It’s spring time but there is still a little bit of chill in the air so a hearty dish is still welcome every now and again. But bringing in the flavors of spring to a yummy pasta dish is the perfect combo this time of year. I love my vegan lemony spring gnocchi recipe and I think you will too!
- 1/2 cup unsweetened non-dairy milk of choice (vegan cashew or cauliflower cream is best for this if you can make it or have some on hand)
- 1 teaspoon dried tarragon, finely diced
- 1 garlic clove, smashed
- 1/4 teaspoon salt
- 3 cups baby spinach packed
- 1 teaspoon lemon zest
- 1 1/2 teaspoon lemon juice
- 1 pound uncooked gnocchi
- 1/8 cup nutritional yeast
Bring a large pot of water to a boil and salt it generously.
While waiting for the water to boil: In a large skillet, bring the non dairy milk, tarragon, garlic and salt to a simmer over medium heat. Cover skillet, reduce heat to medium-low and simmer about 5 minutes.
Remove lid from the skillet and add the spinach. Cook, stirring, over medium-low heat, until the spinach is wilted. Remove the skillet from the heat and stir in the lemon zest and juice.
When water is boiling, add gnocchi and boil until gnocchi floats to the top, about 2 minutes. Remove gnocchi to skillet with a large slotted spoon. Add nutritional yeast to the skillet as well as splash of the gnocchi cooking water. Return the skillet to the heat and cook, stirring, until just re-warmed through.
Spoon into bowls. Season well with salt and freshly ground pepper and garnish with a bit more lemon zest, if you like.
1 comment
Great recipe, thanks for share. Bookmarked it will definetly try 🙂