Breastfeeding Friendly Vegan Gnocchi alla Sorrentina
Total time1 hr
Prep time20 min
Cook time40 min
4.5(21)
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Learn more āIngredients
4 servings
For the dish
- 2 lb potato gnocchi (dry or shelf-stable)
For the sauce
- 3 tbsp olive oil, divided
- 4 cloves garlic, thinly sliced
- Ā½ tsp red pepper flakes
- 1 can (28 oz) whole peeled san marzano tomatoes
- 1 tsp kosher salt, plus more for the pasta water
- Ā¼ tsp black pepper
- Ā½ tsp granulated sugar
- Ā½ cup fresh basil leaves, torn, divided
For the topping
- 6 oz vegan mozzarella, torn or sliced
- 3 tbsp nutritional yeast
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Bring a large pot of generously salted water to a boil.
- 2
Heat 2 tablespoons of the olive oil in a large skillet or saucepan over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes ā watch closely so it doesn't burn.
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