1 16 oz package potato Gnocchi
1 16 oz can diced tomatoes in juice
1 garlic clove – peeled and crushed
1 Tbs chopped parsley
2 Tbs chopped fresh basil
2 Tbs extra virgin olive oil
1/4 cup shredded Parmesan, or vegan cheese substitute.
This is one of those dishes that allows a lot of freedom when it comes to including other vegetables. Try steamed kale, spinach, or cooked garbanzo beans.
Heat olive oil on low in a saute pan. Add garlic and cook until light golden brown, then remove garlic and discard. Add tomatoes, parsley, and basil. Saute for ten minutes or until tomatoes are tender. Add gnocchi to boiling, slightly salted water while simmering the sauce. Gnocchi cook rapidly; 3-4 minutes or until they float to the top.
Drain water – pour sauce over the cooked dumplings, and serve hot. Add cheese and down the hatch. Serve with rye bread and a simple green salad.
Serves 4-6! Enjoy!