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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Creamy Baked Vegan Gnocchi Recipe

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This recipe for Creamy Baked Vegan Gnocchi, by , is from The Lovell Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kimberly Lovell


4 cloves Garlic
3 handfuls Kale
1 Lemon, small
12 oz Non-dairy milk
Canned Goods
1 tsp bouillon, vegan
2 tbsp Vegan butter
1 16 oz package Gnocchi
2 tbsp Flour
1 Salt & pepper
╝ cup Parmesan, vegan
8 oz White wine

Preheat oven to 400 degrees and coat an 8x8 pan with non-stick spray.

Bring a large pot of water to a boil. Add gnocchi and kale to the pot and cook until gnocchi float to the top (approx. 3 minutes). Drain gnocchi and kale and set aside.

Melt butter in a pan over medium heat. Add garlic and sautÚ for 30 seconds.

Pour wine in the pan and allow to cook down for 3 minutes, stirring regularly.

Add milk, bouillon, vegan parmesan and flour to the pan and whisk constantly until smooth and bubbly. Zest lemon and add to the pan.

Add salt & pepper to taste.

Add gnocchi and kale to the pan and stir to combine. Transfer everything to the baking dish.

Bake uncovered for 20-30 minutes, or until top and sides are slightly browned. Remove from the oven and serve immediately.




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