Creamy Toscana Gnocchi

You guys, this saucy pasta goodness totally delivers! Ultra-comforting, flavorful, and easy to make, this Creamy Toscana Gnocchi is high-fiving good! Tasty sundried tomatoes, hearty navy beans and chickpeas, nutrient-packed Tuscan kale, and pillowy gnocchi are all bathed in a rich, creamy rose sauce for an excellent meal that is sure to please. Ready in 30 minutes, this tasty Italian dish is perfect for weeknight meals and fancy dinners alike.

1 medium yellow onion, small dice

1 Tablespoon minced garlic

1 Tablespoon tomato paste

1 Tablespoons WFPB flour (WFPB thickener of choice)

1 - 8 oz. can tomato sauce

1 cup vegetable broth*

1 cup water

½ cup unsweetened plain plant milk

1 Tablespoon reduced sodium tamari *

6 sundried tomato halves, finely chopped *

1 Tablespoon miso

1 - 15.5 oz. can navy beans, drained and rinsed

1 - 15.5 oz. can chickpeas, drained and rinsed

3 to 4 cups Tuscan kale (lacinato or dinosaur), vein removed, cut into bite-size pieces

12 oz. to 16 oz. gnocchi (or other pasta)*

subheading: Spice/Herb Ingredients:

1 teaspoon garlic powder

1 teaspoon onion powder

2 Tablespoons dried minced onion flakes

1 ¼ teaspoons dried crushed thyme leaves *

⅛ teaspoon ground rosemary

1 bay leaf

½ teaspoon sea salt ( /-) *

¼ teaspoon black pepper ( /-)

subheading: Optional Toppings:

Vegan Parmesan Cheese

Chopped fresh parsley

Directions at monkeyandmekitchenadventures.com

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