Begin by boiling the gnocchi according to package/recipe instructions. Strain the gnocchi and add it to a cast iron skillet/ large pan.
Once the gnocchi has cooked, make the sauce. Add the canned tomatoes, red pepper, oat/soy milk, nutritional yeast, chili flakes, and garlic powder to a blender. Blend the ingredients together until completely smooth and no chunks remain. Then, add the sauce to the same skillet with the gnocchi.
Turn on the heat and cook the gnocchi and sauce in the skillet for about 5 minutes to thicken and heat the sauce. When finished, remove from the heat and top with fresh basil. Serve and enjoy!
- gnocchi can be substituted for any pasta
- while i prefer fire roasted tomatoes for this recipe, any 14.5 oz can of diced or stewed tomatoes can be used in this recipe for similar results
- gnocchi can be stored in the fridge in a closed container for 2-4 days and in the freezer up to 1 month.
- This post was previously sponsored by Muir Glen and has been updated to contain more recent photos and information.
Serving: 1large bowl | Calories: 445kcal | Carbohydrates: 95g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 960mg | Potassium: 451mg | Fiber: 9g | Sugar: 6g | Vitamin A: 934IU | Vitamin C: 35mg | Calcium: 114mg | Iron: 10mg