20-minute Vegan Gnocchi with creamy cabbage recipe
This 20 minute gnocchi with creamy cabbage recipe is a lifesaver on a busy day. It’s a quick, delicious and ideal for those crazy busy days where you don’t have time but still want to make a healthy vegan dinner. Cabbage is one of those easy veggies that never get any credit. Cooked properly they become soft and silky, almost melt-in-your-mouth texture. And together with the creamy white coconut sauce, sun-dried tomatoes and garlic, this recipe is mouthwateringly good - and incredibly simple to make.
Ingredients
- 16 oz Potato Gnocchi
- 1 tbsp Olive Oil
- 1 Cabbage Sliced and stem removed
- 3 cloves Garlic Minced
- 1 15oz can Coconut Milk
- 5-8 Sun dried Tomatoes Chopped
- 2 tsp Dried Oregano
- 2 tbsp Soy Sauce or Tamari
- Juice from ½ Lemon
- Salt and Pepper to taste
- 3 tbsp Capers optional
- 1 bunch Fresh Herbs for Topping Dild, parsley, basil or your favorite
Instructions
- Cook the gnocchi as instructed on the package.
- Heat olive oil in a large pan and add the sliced cabbage. Let the cabbage cook for 5 minutes at medium high heat until they begin to soften. Add garlic and sun-dried tomatoes. Season with salt, pepper, oregano, lemon juice and capers. Pour in the coconut milk into the pan and stir together to combine.
- Bring the sauce to a boil before turning it down to a simmer. Once the gnocchi are cooked, add them to the cabbage and mix everything together. Serve with a topping of fresh herbs and enjoy.