BY Follow Your Heart
| Easy | Vegan
Three Cheese Gnocchi
INGREDIENTS
- 16 oz gnocchi
- 3 cups small broccoli florets
- 1 tbsp vegan butter
- 1 tbsp all-purpose flour
- 1 cup non-dairy milk
- pinch nutmeg
- ½ cup Follow Your Heart Dairy-Free Shredded Mozzarella
- 3 slices Follow Your Heart Dairy-Free Smoked Gouda, roughly chopped
- ¼ cup Follow Your Heart Dairy-Free Shredded Parmesan
- 1 tsp olive oil
- ¼ cup panko bread crumbs
- 1 tbsp finely chopped parsley
- ½ tsp granulated garlic
- pinch chili flakes
INSTRUCTIONS
- Bring a large pot of water to a boil.
- While water heats, in a wide skillet, melt butter over medium heat.
- Once melted, stir in flour until a paste is formed, and cook 1 to 2 minutes until paste is a light blond color.
- Stir in milk and add nutmeg. Bring to a gentle simmer until milk is thick enough to coat the back of a spoon.
- Stir in dairy-free cheeses, and continue stirring until sauce is smooth and gooey, then turn heat off.
- In a small skillet, heat olive oil to medium, and stir in panko, parsley, and granulated garlic. Cook over medium heat 2 to 3 minutes, until breadcrumbs are browned. Remove from skillet, and set aside.
- Gently drop gnocchi into boiling water. After 1 minute, add broccoli to pot, and give it a stir. Cook an additional 2 to 3 minutes, until gnocchi floats to the top, then strain.
- Fold gnocchi and broccoli into sauce, and return to medium heat, if needed to heat through.
- Transfer to a serving bowl, and top with bread crumbs, and a pinch of chili flakes. Serve immediately.
Three Cheese Gnocchi
BY Follow Your Heart
| Easy | Vegan
