| 10 | 25 | 606 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 2 |
| 454 gm | Pasta, Gnocchi (Can sub with butternut squash gnocchi) |
| 1 tbsp | Olive Oil, Extra Virgin (for coating pasta) |
| 1 tbsp | Olive Oil, Extra Virgin (for sauteing) |
| 1/2 cup | Cherry Tomatoes (halved) |
| 1 package (227g) | Cremini (Italian) mushroom (sliced) |
| 1/4 cup | Nutritional yeast |
| 1 pinch | Himalayan sea salt |
| 1 dash | Black pepper |
| 5 leaf | Basil, fresh (chopped) |
| 1 tbsp | Parmesan cheese, vegan (optional topping) |
Bring a pot of water with a generous pinch of salt to a boil and add in the gnocchi. Once the gnocchi starts to float (approximately 3 minutes) remove from heat and strain. Drizzle the gnocchi with oil to prevent them from sticking to each other.
Heat a large pan on medium heat and add 1 tbsp of olive oil. Once melted, add mushrooms and cherry tomatoes and sautee for 5 minutes.
Add the gnocchi to the pan and toss very well. Add in salt, pepper and nutritional yeast, mix well and remove from heat.
Top with fresh basil leaves and vegan Parmesan cheese is desired
| Grain | 3.2 |
| Vegetables | 3.5 |
