Lemon Basil Gnocchi
Experience the delicate blend of tender cauliflower or traditional potato gnocchi, perfectly seared zucchini, yellow squash, and artichoke hearts, coated in a zesty lemon basil sauce.
Print TRADITIONAL Recipe
Servings: 4
INGREDIENTS
- 1 lb Potato Gnocchi, 16 oz (or Cauliflower Gnocchi)
- Drizzle Olive Oil
- 2 tbsp Minced Garlic
- 1 Medium Zucchini
- 1 Medium Yellow Squash
- 1 Can Artichoke Hearts (14 oz can)
- Morton Nature's Seasons (or Salt & Pepper) (to taste)
- 2 tbsp Vegan Butter
- 3 tbsp Lemon Juice
- ¼ Cup Nutritional Yeast
- 1 Can Cannellini Beans (or Great Northern Beans)
- Fresh Basil
- Nutritional Yeast (additional for serving)
INSTRUCTIONS
- Brown gnocchi in skillet according to package directions.1 lb Potato Gnocchi, 16 oz
- Drizzle olive oil into separate large skillet over medium heat. Add minced garlic and cook for about 2 minutes.Drizzle Olive Oil, 2 tbsp Minced Garlic
- Dice zucchini and yellow squash into 1" cubes. Add to the pan and cook for 4-6 minutes, stirring occasionally.1 Medium Zucchini, 1 Medium Yellow Squash
- Drain and quarter the artichoke hearts, then add to the pan. Season with Nature's Seasons or salt and pepper to taste.1 Can Artichoke Hearts (14 oz can), Morton Nature's Seasons (or Salt & Pepper)
- Add vegan butter and slowly mix in lemon juice until well combined. Stir in nutritional yeast.2 tbsp Vegan Butter, 3 tbsp Lemon Juice, ¼ Cup Nutritional Yeast
- Drain and rinse a can of beans and add to the skillet.1 Can Cannellini Beans
- Add the prepared gnocchi to the pan and cook for another 1-2 minutes to let the flavors blend.
- Serve with roughly chopped fresh basil, additional nutritional yeast, and season with salt and pepper to taste.Fresh Basil, Nutritional Yeast