Name: Creamy Gnocchi Skillet
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 tsp olive oil; 1 medium shallot (chopped); 2 cloves garlic (minced); 1 tbsp nutritional yeast; 0.75 tsp fennel seeds; 0.75 tsp smoked paprika; 0.5 tsp dried oregano; 0.25 tsp red pepper flakes; 1 cup cooked lentils ((I used canned brown lentils)); 0.5 bunch rapini (chopped (225 grams, originally broccoli rabe)); 1 package vegan potato gnocchi (500-gram); 1.5 cups vegetable stock (plus extra); 1 cup unsweetened non-dairy milk (rich, such as soy or cashew); 0.5 cup frozen peas; 0.5 cup vegan pesto; 2 tsp lemon juice; null null sea salt (to taste); null null ground black pepper (to taste); null null fresh basil (chopped, for garnish); null null vegan parmesan (for serving)

Instructions

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1

Heat a large skillet over medium heat. Add olive oil (2 tsp), then shallot (1 medium) and sauté for minutes (5).
2

Add garlic (2 cloves), nutritional yeast (1 tbsp), fennel seeds (0.75 tsp), smoked paprika (0.75 tsp), dried oregano (0.5 tsp), and red pepper flakes (0.25 tsp). Stir for minute (1).
3

Stir in cooked lentils (1 cup) and rapini (0.5 bunch). Season with [sea salt] and [ground black pepper]. Add vegan potato gnocchi (1 package), vegetable stock (1.5 cups), and unsweetened rich non-dairy milk (1 cup). Stir to combine, ensuring gnocchi and vegetables are submerged. Bring to a boil and simmer for minutes (5), stirring occasionally.
4

Stir in frozen peas (0.5 cup) and vegan pesto (0.5 cup). Simmer until peas are tender, about minutes (2). Stir in lemon juice (2 tsp). Adjust seasoning to taste.
5

Serve hot, garnished with [chopped fresh basil] and [vegan parmesan].