Creamy One-Pan Vegan Gnocchi with Roasted Autumn Vegetables (Easy & Healthy Recipe)

 


A one-pan vegan dinner celebrating some of our favourite autumn veg: tender French beans, nutty sweetcorn and soft courgettes, all stirred into a wonderfully rich soya cream sauce with crispy pan-fried gnocchi.


Method


1 .
Trim the courgette, halve it lengthways and then slice it into half-moons around 1cm thick. Trim the woody ends off the French beans and chop the beans into chunks around 1-2cm long. Pull the silks and threads off the sweetcorn cob and slice a sliver off the base so it stands upright on your chopping board. Run your knife down the sides to slice off the kernels. Peel and finely chop the garlic.

2 
Put a deep frying pan or wok on a high heat. Add ½ tbsp olive oil and the gnocchi. Fry, stirring often, for 4 mins till the gnocchi has browned a little. Lift out of the pan and set aside on a plate.

3

Drizzle in another ½ tbsp olive oil and add all the chopped veg to the pan, seasoning with salt and pepper. Fry, stirring often, for 5 mins till the veg are tender and a little browned.

4
Stir in the garlic. Cook, stirring, for 1 min till the pan smells aromatic. Turn the heat down under the pan to low.

5
  1. Tip the gnocchi back into the pan. Pour in half the carton of soya cream. Gently simmer, stirring often, for 2 mins till the soya cream is warmed through. Tear in a handful of the basil leaves and stir to mix. Taste and add a pinch more salt and pepper if you think it needs it.
6
Divide the creamy gnocchi and veg between 2 warm plates. Garnish with the remaining basil leaves to serve


Ingredients

  • 1 courgette
  • 100 g French beans
  • 1 sweetcorn cob
  • 2 garlic cloves
  • 1 Tbsp olive oil
  • sea salt
  • freshly ground pepper
  • 400 g gnocchi
  • 200 ml soya cream
  • handful of basil (leaves only)

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