Quick & Easy Vegan Gnocchi & Vegan Parm Cream

I don’t know about where you live but here in my neck of Romania there is just one brand of gnocchi that is accidentally vegan, meaning it is free of eggs and any other dairy or animal products, which is cool except it’s not very good gnocchi. For starters they balls are too big and too dry and that just won’t do.

For the record, I like my gnocchi not boiled. I prefer it browned in the skillet or the oven with a bit of a bite to it, not mushy and the giant gnocchi balls aren’t really conducive to that. But last week at Lidl there was a few more vegan food products from Vemondo and one of them was–yep, you guessed it–vegan gnocchi. No eggs, no milk and no cheese in these yummy potato balls.

So I grabbed them and we also found vegan parm, also from Vemondo, and I knew without a doubt the hubs would make something with both of those ingredients. He did not disappoint.

This is a very simple weeknight vegan meal and even with the sauce, it doesn’t take long to put together.

Kitchen Tools:

*Baking mat or parchment paper
*Grater

Ingredients:

*Vegan gnocchi
*Vegan parmesan
*Vegan butter
*Cocogurt
*Salt & black pepper
*Garlic granules

Instructions:

*Grate the vegan parm and set aside.

*Preheat the oven or cook the vegan gnocchi according to package instructions.

*Melt the butter in a skillet over medium heat. Stir in the parm and keep stirring until it melts into the butter.

*Add in the cocogurt and season with your favorite herbs & spices.

*Toss with the gnocchi and plate it up. Grate a little vegan parm and red chili flakes on top if you want.

ENJOY!

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