We have recently started using premade gnocchi in our kitchen. We really like having a quick cooking option to add gnocchi to a dish. This dish is one that feels fast to pull together while still feeling luxurious and delicious. We have access to Delallo brand gnocchi and we like it. They make a gluten-free version and a version with gluten. While neither version have dairy products in the ingredients list, the gluten-free version does have an allergy warning saying “May contain milk”.
Serves 4-6
Time 30 minutes
Ingredients
2 box of gnocchi (gluten-free option, dairy-free option)
1 pint cherry tomatoes
2 tbsp olive oil
a handful of basil leaves
for the sauce:
1 tbsp olive oil
1 cippolini onion
3/4 cup cashews soaked for at least 30 min
1 1/4 cup water
1/2 lemon, juiced
1/2 tbsp garlic granules
1/2 tsp salt
1 pinch of red pepper flakes
Cover the cashews with water to soak. Preheat the oven to 350 F. Put on a large pot of salty water to boil.
When the water boils, cook the gnocchi according to the instructions on the package. Meanwhile, rinse the tomatoes and put them on a sheet pan. Drizzle with 2 tbsp olive oil and then sprinkle with some salt. Put in the oven to roast until the skins pop open, about 12 minutes. Next, drain your soaked cashews and add them to a high powered blender with the water, lemon juice, and garlic granules. Blend until smooth. Finally, slice the onion thinly.
Once you have drained the gnocchi, put the remaining tbsp of olive oil in the pan and return to medium high heat. Put the onion in the pan and add some salt. Cook until the onion is soft and starting to brown, stirring constantly. Add the hot pepper flakes and stir in. Add the cashew alfredo sauce to the pan and stir until slightly thickened. Remove from heat.
Add the gnocchi and roasted tomatoes to the pot. The tomatoes will break down and mix with the creamy sauce. Garnish generously with torn basil leaves. Enjoy!
