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Gnocchi with Roasted Asparagus and Vegan Sausage

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Vegan Planet: Gnocchi with Roasted Asparagus and Vegan Sausage

Thursday, November 4, 2010


Gnocchi with Roasted Asparagus and Vegan Sausage

I like to keep cooked brown rice and beans on hand for busy weeknight meals. A quick sauté with onion and or garlic, some herbs and spices, and some fresh spinach, chard, or other vegetable, and I can usually have dinner on the table in about 15 minutes.

Last night my easy go-to meal took a different turn. I had planned to make brown rice with white beans and roasted asparagus. I no sooner got the oven preheating and the asparagus prepped for roasting when I realized I was out of cooked rice. It was then I remembered that I had some shelf-stable gnocchi in the pantry that my supermarket just started carrying. In addition to coming in a package that needs no refrigeration, the gnocchi is vegan and cooks up in about 3 minutes — (an ideal inclusion for my Vegan Unplugged pantry!)

Since pairing white beans with the white gnocchi would look too much like a hailstorm, I opted for slicing up two vegan sausage links instead. While the asparagus roasted, I boiled the gnocchi and sautéed the sausage in olive oil with loads of minced garlic and red pepper flakes. After draining the gnocchi and taking the asparagus out of the oven, I combined it all in the skillet with the sausage and garlic, tossing gently to combine. It was a fabulous meal that was on the table in about 18 minutes. Best of all, I now have a new favorite pantry ingredient to keep on hand.

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That sounds so good! I'm a gnocchi nut.
That sounds super delicious!
Do you have an actual recipe for this? I would love to make it for a party this weekend and would hate to mess it up.
Hi Sara, No actual recipe, but it's really easy. Just cut thin asparagus into small pieces and roast them with a little olive oil, s&p, until tender. Cook the gnocchi according to package directions (takes only a few minutes). Then slice your favorite vegan sausage and saute the slices in olive oil until browned and as much garlic as you want until it is soft but not brown. I then combine everything to gether in the large skillet that I cooked the sausage in and add hot red pepper flakes, ground fennel seeds, salt and pepper, and fresh basil, if you have it. Taste to make sure it's to your liking. The whole dish can be ready in less than 20 minutes.
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