Creamy Tomato Gnocchi
One pot creamy tomato gnocchi made with fresh cherry tomatoes, white beans, gnocchi, and cashew cream. Ready in 30 minutes for a quick weeknight dinner recipe the whole family will love.
Servings: 5 servings
Calories: 461kcal
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 pints cherry tomatoes
- 1/2 onion, chopped
- 1/4 cup white wine
- 1 teaspoon Italian seasoning
- 1 cup cashew cream (see notes)
- 1/2 cup vegetable broth
- 1 lb potato gnocchi (one 16-oz package)
- 1 1/2 cups white beans (or one 15-oz can, drained and rinsed)
- 1/2 cup fresh basil
- 1/4 teaspoon salt
Instructions
- Add the olive oil and garlic to a saute pan over medium-high heat. Saute for 1-2 minutes. Then stir in the tomatoes. Cook for 5-7 minutes.
- Stir in the onion and continue to saute. Use the back of a wooden spoon to break open the tomatoes and cook until jammy, about 5-7 minutes.
- Add the white wine, italian seasoning, cashew cream, and vegetable broth. Bring to a simmer.
- Stir in the gnocchi and simmer for another 5 minutes. Add the white beans and cook for another 2-3 minutes to warm them through. Taste and season with salt and pepper.
- To finish, garnish with fresh basil, shredded parmesan.
Notes
To Make Cashew Cream: soak ¾ cup raw cashews in boiling water for 5 minutes. Drain and add to a small blender with ¾ cup water. Puree until smooth.
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
Serving: 1serving | Calories: 461kcal | Carbohydrates: 57g | Protein: 12g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 462mg | Potassium: 796mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1759IU | Vitamin C: 45mg | Calcium: 135mg | Iron: 7mg