Vegan Sun-Dried Tomato Gnocchi

Step 1

Preheat the oven to 375°F.

Step 2

Trim about 1/2 inch off the top of the garlic to expose the cloves. Drizzle with oil and rub to coat. Place in a garlic roaster or wrap in foil, place on a baking dish, and roast until the garlic is shriveled and golden brown, 45 to 60 minutes. Uncover and let cool.

Step 3

To make the “bacon”, place the mushrooms on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to coat and arrange in a single layer. Roast until they take on a deep brown color and bacon-y smell, stirring once about halfway through, 25 to 30 minutes. Remove from the oven; the bacon will crisp as it cools.

Step 4

Meanwhile, combine the cashews and tomatoes (if using dry tomatoes) in a blender, and add the boiling water. Soak for 20 minutes.

Step 5

Bring a medium pot of water to a boil.

Step 6

To the blender, add the basil, nutritional yeast, maple syrup, 1/4 teaspoon each salt and pepper, and 1 tablespoon oil. (If using tomatoes packed in oil, add them now.) Pluck out the cooled garlic cloves and add to the blender. Purée until smooth.

Step 7

Season the boiling water with 1/2 teaspoon salt. Add the gnocchi and kale, and simmer until the gnocchi are cooked through (refer to the package for cook time – usually 2-3 minutes). Scoop out 1/4 cup of the cooking water before draining.

Step 8

Drain the gnocchi and kale, and return to the pot. Add the sauce and the reserved cooking water. Stir to coat evenly. Taste and season with more salt, if needed. Divide among plates, sprinkle with “bacon”, and serve.