Cashew Kale Gnocchi
As empty nesters, we do not cook big, heavy meals during the week. But when our son is home for dinner on permit from Culver Academies on Sunday nights, I tend to cook his favorite, hearty meals.
Cashew Kale Gnocchi is a family favorite. It is a Thanksgiving and Christmas staple, and I make it when both of the children are home from boarding school and college.
I start off with my famous cashew-kale “alfredo” sauce and a package of Vegan Gnocchi from Costco. I use the entire “double” packed contents. You can either boil it as instructed on the package but if you want to pack some extra flavor, you can sautee/fry it in single layer batches on a cast iron skillet. When it’s the four of us, we barely have any left overs.
Please remember I am not a chef or recipe writer. I am an untrained home cook. I wing it quite a bit.
Ingredients:
1 package Vegan Gnocchi (from Costco)
~3-4 cups cashew-kale sauce
Chopped onions and garlic
Chopped peppers (these ae habaneros)
Nutritional Yeast (at least a large handful or more)
Grapeseed or peanut oil for cooking
limes
Instructions:
In a large cast iron skillet, add some oil when the skillet is hot on the stove top over high heat.
Add the gnocchi. Make sure you arrange in a single layer on the skillet. Allow each side to sear for at least a couple of minutes until brown and crispy. Use a spoon or spatula to unstick it from the pan if it sticks. Place the cooked gnocchi in a large bowl while you cook another batch. If you do not cook in single-layer, the gnocchi will not cook well. You can choose to boil it as directed on package instead of cooking it on the cast iron skillet.
Once the gnocchi is well cooked (test a couple to make sure), add it all back to the skillet and add the garlic and onions. Mix well for another couple of minutes.
Add the cashew-kale sauce, nutritional yeast, and some lime juice. You may need to add more water if the sauce is too thick. Mix well. Add salt and pepper to taste.
Remove from heat and enjoy.
How To Use: Top with avocado, peppers, tomatoes, or other veggies. Flavor with more lime juice. Eat with a side of fruit or salad or raw veggies like carrots.
Note: Cooking in a cast iron skillet with lime juice is a great way to get a little extra iron in your diet.
Note2: If you do not have cashew-kale sauce, you can use your favorite marinara (I recommend Rao’s Marinara) or pesto.
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