Tomato Gnocchi with Basil Ricotta
Spinach Salad with Roasted Red Peppers and Artichokes
Ingredients
- 2 (8-oz) pkg potato gnocchi (such as Gia Russa)
- 2 (8-oz) pkg sliced baby portobello mushrooms
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp olive oil
- 1 (24-oz) jar natural marinara sauce (such as Rao's)
- 1¼ cups frozen green peas, thawed
- ½ cup vegan nut-based ricotta cheese (such as Kite Hill)
- 2 Tbsp chopped fresh basil
- 2 Tbsp unsweetened almond milk
Instructions
- Cook gnocchi according to package directions.
- Sauté mushrooms, salt, and pepper in hot oil in a skillet over medium-high heat 3 minutes. Add marinara sauce and peas; reduce heat to medium, and simmer 5 minutes. Stir in gnocchi.
- Stir together ricotta, basil, and almond milk. Dollop over gnocchi.
Side Dish Ingredients
- 2 (14-oz) cans quartered artichoke hearts, drained
- ½ (16-oz) pkg baby spinach
- 1 (7-oz) jar roasted red bell peppers, drained and chopped
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
Side Dish Instructions
- Combine artichokes, spinach, bell peppers, oil, and vinegar in a large bowl; toss well to coat.
- Let stand 10 minutes before serving.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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