Vegan Spicy Vodka Cauliflower Gnocchi
Because..comfort food 🫶
I’m watching the election on the plane right now and it’s making me realize comfort food is in order so this recipe is going up early. I love a piping hot bowl of pasta and this vodka sauce takes three ingredients and could not be easier to make. I like to sneak in some extra veg, which is my go to for doubling the volume of any pasta dish while also doubling the nutrient density. I chose sliced lacinato kale but you could go with spinach or any veg of choice. Here I used Trader Joe’s cauliflower gnocchi which turned out to be a dream but you could use any pasta you love and any marinara you love and actually any almond milk or alt milk you love just make sure it’s unsweetened and not flavored for obvious reasons. Unless you like your vodka sauce with a tinge of vanilla ;) I love to serve this with toasted Ezekiel and smashed avo and a crunchy salad (preferably dulse Caesar) but enjoy as you wish! It’s truly a hug in a bowl.
1 package of Trader Joe’s cauliflower gnocchi (or use whatever pasta you have on hand)
1/2 jar of Raos marinara sauce (any of your fave jarred sauce will do)
1 cup of Malk unsweetened original almond milk
2 tbsp nutritional yeast
2 tsp more or less of red chili flakes
Sea salt/pepper
1 cup of thinly sliced lacinato kale
2 tbsp avocado oil
In a large pan or pot, heat oil. Add frozen gnocchi to pan (don’t defrost). On medium heat, sauté gnocchi until slightly browned and cooked tender. (If you don’t have a nonstick pan, which I don’t, it may stick to the pan a bit but don’t worry, the sauce will remedy that soon.) Keep stirring to prevent too much sticking. Add marinara, bring up heat to bring to a boil and use a wooden spoon to deglaze the pan. After a minute or so, bring sauce to a simmer. Stir in almond milk slowly on low heat. Add nutritional yeast and stir. Season with salt and pepper and stir in kale last. Turn off heat. Transfer to bowl and serve with salad and avocado toast. Enjoy!