A perfect dish for fall, this gluten-free comfort food meal will fill you up without weighing you down.

Gluten-free Cauliflower Gnocchi with Lentil Ragout

Learn how to make sensational Cauliflower Gnocchi with Lentil Ragout! Sandra Sellani – co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) – shows you how on #LunchBreakLIVE!#vegan #40YOV #40yearoldvegan Trader Joe's-Costa Mesa,CA, Melissa's Produce

Posted by Jane Velez-Mitchell on Sunday, September 23, 2018

Trader Joe’s® Cauliflower Gnocchi with Lentil Ragout

Serves 6

Ingredients

  • 2 bags Trader Joe’s gluten-free cauliflower gnocchi
  • 1 celery stalk, diced
  • 1 medium carrot, peeled and diced
  • 1 c. onion, diced
  • 9 oz. cooked lentils, preferred brand Melissa’s
  • 2 T. tomato paste
  • 28 oz. canned tomato sauce, preferred brand Cadia
  • 2 cloves garlic, minced
  • ¼ c. cashew cream (make by adding ¼ cup cashews soaked overnight and rinsed with ¼ cup water. Blend in blender until creamy and strain to remove any pieces of nuts that remain).
  • 1 T. dried basil
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 t. salt
  • Fresh ground black pepper
  • Fresh basil garnish

 

Directions

  1. Sauté celery, onion and carrot in saucepan on medium heat, in a small amount of water or vegetable broth. Continue to stir until veggies are tender, about 3 – 5 minutes.
  2. Add lentils, tomato paste, tomato sauce, garlic, cashew cream, basil, thyme, bay leaf, salt and pepper. Simmer for 20 minutes on low heat. Discard thyme and bay leaf.
  3. While sauce is simmering for 15 minutes, boil gnocchi according to package directions.
  4. When gnocchi has finished boiling (5-6 minutes), drain and add to sauce. Taste before serving and add additional salt or pepper if needed.
  5. Serve immediately with fresh basil.

 

gnoocchi 40YOV