Vegan Herbed Gnocchi Mac and Cheese
Super creamy, cheesy, herby vegan mac and cheese. Made even fancier with gnocchi instead of pasta.
Servings: 4
Calories: 404kcal
Ingredients
- 16 Ounces Gnocchi, vegan I used Gia Russa brand
- 1 Tablespoon Olive oil
- 1 Shallot, diced
- 4 Cloves of Garlic, chopped
- 1/2 teaspoon Fresh Rosemary, chopped
- 1/2 teaspoon Fresh thyme, just the leaves
- 1 1/4 Cups Vegetable broth
- 8 Ounces Vegan cream cheese, I used Kite Hill
- 2 Tablespoons Nutritional yeast
- 1 teaspoon Dijon mustard
- 1 teaspoon Lemon juice
- 1/4 teaspoon Turmeric, optional
- Salt and Pepper to taste
Instructions
- Cook the gnocchi according to package directions. Set aside when done.
- In the meantime, heat the olive oil on medium high in a large non-stick skillet.
- Then add the shallot and garlic. Sauté, reducing heat as needed until the shallot is translucent. 2-3 minutes.
- Now add the rosemary and thyme. Sauté for another minute.
- Next, pour the broth into the skillet and bring to a simmer. Reduce heat to medium low.
- Then add the vegan cream cheese, nutritional yeast, Dijon, lemon juice, turmeric and a pinch of salt and pepper.
- Whisk to combine, and continue whisking until the cream cheese has completely melted and dissolved into the broth. Simmer for 3-5 more minutes or until the sauce has thickened slightly.
- Taste and adjust seasonings, then add the gnocchi to the skillet with the sauce and toss. Let cook for another minute to make sure the gnocchi is nice and hot.
- Serve immediately with extra herbs if desired.
Nutrition
Calories: 404kcal | Carbohydrates: 50g | Protein: 10g | Fat: 21g | Saturated Fat: 6g | Sodium: 913mg | Potassium: 96mg | Fiber: 7g | Sugar: 3g | Vitamin A: 156IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 5mg