Creamy White Wine Vegan Gnocchi


  • 16 oz package gnocchi
  • 2 tbsp vegan butter
  • 4 cloves garlic diced
  • 4-8 oz white wine
  • 12 oz non-dairy milk unsweetened
  • 1 tsp Better Than Bouillon No Chicken Base*
  • 1/4 cup vegan parmesan plus more for topping
  • 2 tbsp flour
  • salt & pepper to taste
  • fresh basil for topping


  • Bring a pot of water to a boil. Add dumpling and cook consistent with package directions. Drain and put aside.
  • soften butter in a very pan over medium heat. Add garlic and saute for thirty seconds.
  • Pour wine within the pan and permit to cook down for five minutes, stirring often.**
  • Add milk, higher Than broth, vegetarian Parmesan and flour to the pan and whisk perpetually till sleek and bubbly.
  • style and add salt & pepper to style.
  • Add dumpling to the pan and stir to mix.
  • Serve with contemporary basil and additional Parmesan. 


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