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Creamy Gnocchi

This is such a rich and tasty dish. You'll have people thinking it came from a 5 star Italian restaurant.


1/3 cup plus 2 tablespoons earth balance butter

1 cup unsweetened almond milk

3 garlic cloves minced

1 tablesooon nutritional yeast

1/2 onion, chopped and sautéed

1/3 cup Follow Your Heart Parmesan (or Ms Vegan Parmesan, page bottom)

Garlic salt


1 bunch of parsley, roughly chopped

1 package of Uptons bacon

1 package of Gnocchi pan fried

1.5 cups of Ms Vegan Sundried tomatoes* (recipe below)

Olive oil

*For quicker sundried tomatoes, follow recipe but change oven temperature to 400 and bake for 20-30 minutes moving pan often


Melt your 1/3 cup of earth balance butter

In a blender add your melted butter, milk, garlic, nut yeast, onion, parmesan, sand and pepper

Blend well

Set aside

In a frying pan melt 1 tablespoon of butter

Add in your upton bacon

Pan fry until crispy turning often

Remove from pan, chop finely

Heat your cream sauce in small sauce pan

In same frying pan add 1 tablespoon of butter and 1 teaspoon of olive oil

Pan fry your gnocchi in butter olive oil mix until golden brown

Should take roughly 8 minutes

Add cream sauce, bacon, tomatoes, parsley to gnocchi

Toss well over medium heat

Sauce should bubble, turn off heat

Serve and enjoy

Sun Dried Tomatoes


10.5 oz of Cherry Tomatoes

1-2 tablespoon of Olive Oil

1/2 tablespoon of Herbes De Provence



Pre heat oven to 250

Wash and slice tomatoes in half

In a medium bowl add tomatoes and drizzle with ½-1 tablespoon of olive oil

½ tablespoon of herbes de provence

Sprinkle with salt

Place tomatoes on greased baking sheet sliced side up

Bake in preheated oven for 45 minutes to an hour

If you wanted them extra roasted, keep them in longer.

I like mine to still have a little juice left in the bite

Ms Vegan Parmesan

In a food processor blend together:

1 cup of cashews

1/3-1/4 cup of nutrional yeast

1 teaspoon of garlic salt


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