Creamy Tomato Basil Chickpea Gnocchi

• 12 oz potato gnocchi
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 cup unsweetened almond milk
• 3 cloves garlic, minced
• 1/4 cup fresh basil leaves, plus extra for garnish
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt, to taste
• Freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
2. 2 Stir in crushed tomatoes, oregano, red pepper flakes (if using), and a pinch of salt and pepper. Simmer for 5 minutes.
3. 3 Add almond milk and bring to a gentle simmer, stirring occasionally, for about 5 minutes to thicken.
4. 4 Gently fold in the basil leaves and chickpeas, heating through.
5. 5 In a separate pot, cook gnocchi according to package instructions until they float to the surface, then drain.
6. 6 Add cooked gnocchi to the sauce, tossing to coat. Simmer for an additional 2 minutes.
7. 7 Serve hot, garnished with extra basil and Parmesan cheese if desired.

Equipment

• Large skillet
• Pot

Variations

• Add spinach or kale for extra greens.
• Include Italian sausage for a non-vegetarian twist.

Substitutions

• Substitute chickpea flour pasta for gnocchi.
• Use coconut milk for a richer, dairy-free creaminess.

Pairings

• A glass of crisp white wine.
• Garlic bread.

Nutrition

Tips

• For a richer flavor, roast the garlic before sautéing.
• If you prefer a chunkier sauce, use diced tomatoes instead of crushed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or almond milk to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of almond milk.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with crusty bread for dipping.

FAQ