Tomato Gnocchi with Basil Ricotta
Spinach Salad with Roasted Red Peppers and Artichoke
Ingredients
- 1 (8-oz) pkg potato gnocchi
- 1 (8-oz) pkg sliced baby portobello mushrooms
- ¼ tsp salt
- ¼ tsp pepper
- 1½ tsp olive oil
- ½ (24-oz) jar marinara sauce
- ½ cup frozen green peas, thawed
- ¼ cup vegan nut-based ricotta cheese
- 1 Tbsp chopped fresh basil
- 1 Tbsp unsweetened almond milk
Instructions
- Cook gnocchi according to package directions.
- Meanwhile, 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
- 1 (14-oz) can quartered artichoke hearts, drained
- 1 (5-oz) pkg baby spinach
- ⅓ cup sliced roasted red bell peppers, drained
- 1 Tbsp olive oil
- 1 Tbsp vegan balsamic vinegar
Side Dish Instructions
- Combine all ingredients together in a large bowl; toss. Let stand 10 minutes before serving.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
