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Tuscan Vegan Gnocchi
Ingredients
  • 2 tablespoons olive oil
  • 2 vegan Italian sausages (7 to 8 ounces), sliced I used Field Roast
  • 4 cloves garlic, minced
  • ½ cup vegetable broth
  • 13.5 ounce can full fat coconut milk
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon dried Italian seasoning
  • ⅓ cup sun dried tomatoes, sliced if whole
  • 1 pound uncooked gnocchi the dry packaged kind
  • salt pepper, to taste
  • 2 cups loosely packed baby spinach
  • ½ cup Vegan Parmesan, more for garnish, optional I used Violife
  • ¼ cup chopped fresh basil
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