Kid-Friendly
Tomato Gnocchi with Basil Ricotta
Sautéed Green Beans with Walnuts
Ingredients
- 1 (8-oz) pkg potato gnocchi (such as Gia Russa)
- 1 (8-oz) pkg sliced baby portobello mushrooms
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1 (15.5-oz) jar natural marinara sauce (such as Rao's)
- ½ cup frozen green peas, thawed
- ¼ cup vegan nut-based ricotta "cheese" (such as Kite Hill)
- 1 Tbsp chopped fresh basil
- 1 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
- ¾ lb green beans, trimmed
- 2 Tbsp chopped walnuts
- 1 Tbsp olive oil
Side Dish Instructions
- Heat a large skillet over medium-high heat; add green beans, walnuts, oil and ¼ tsp each salt and pepper.
- Sauté 5 minutes or until green beans are crisp-tender and walnuts are toasted.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
