Vegan Creamy Tomato Gnocchi

Craving comfort food with a veggie twist? This Vegan Creamy Tomato Gnocchi features tender gnocchi tossed in a rich, coconut milk-based tomato sauce with lentils, basil, and a hint of zesty lemon—perfect for an easy, flavourful weeknight dinner!

Ingredients

• 1 pack of store-bought vegan gnocchi

• 2 tbsp olive oil

• 1/2 onion, finely chopped

• 4 garlic cloves, minced

• 1 small red chili pepper, sliced in half with seeds removed

• 2 cups cherry tomatoes, halved

• 1 tbsp Italian seasoning

• 1 tbsp balsamic vinegar

• 1 cup of canned lentils, drained and rinsed

• 1 can of coconut milk

• 1/2 tsp salt, plus more to taste

• 1/4 cup fresh basil, chopped

• Juice of 1/2 lemon

Directions

1. Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and chili peppers and sauté for 3-4 minutes.

2. Add the halved cherry tomatoes, Italian seasoning, balsamic vinegar, & salt. Cook for 5-7 minutes until the tomatoes soften and break down.

3. Stir in the drained lentils and pour in the full can of coconut milk. Mix everything together, bring it to a boil and let it simmer on low heat for 10-12 minutes, allowing the sauce to thicken.

4. While the sauce simmers, cook the store-bought gnocchi according to package instructions. Drain and set aside.

5. Add the cooked gnocchi to the pan and toss to coat with the sauce.

6. Squeeze the juice of 1/2 a lemon into the dish and stir to combine.

7. Stir in the fresh basil just before serving. Enjoy!