Step 1

Cook the gnocchi according to package directions. Set aside when done.

Step 2

In the meantime, heat the olive oil on medium high in a large non-stick skillet.

Step 3

Then add the shallot and garlic. Sauté, reducing heat as needed until the shallot is translucent. 2-3 minutes.

Step 4

Now add the rosemary and thyme. Sauté for another minute.

Step 5

Next, pour the broth into the skillet and bring to a simmer. Reduce heat to medium low.

Step 6

Then add the vegan cream cheese, nutritional yeast, Dijon, lemon juice, turmeric and a pinch of salt and pepper.

Step 7

Whisk to combine, and continue whisking until the cream cheese has completely melted and dissolved into the broth. Simmer for 3-5 more minutes or until the sauce has thickened slightly.

Step 8

Taste and adjust seasonings, then add the gnocchi to the skillet with the sauce and toss. Let cook for another minute to make sure the gnocchi is nice and hot.

Step 9

Serve immediately with extra herbs if desired.