Beyond Sausage and White Bean Gnocchi
* 2 tablespoons olive oil
* 1 medium onion, finely diced
* 4 cloves garlic minced
* 1 package Beyond Sausage, coined
* 1/2 cup Vegetable stock
* 2 cand fire-roasted diced tomatoes
* 2 tablespoon EACH: dried oregano, dried parsley flakes
* 1 teaspoon EACH: garlic powder, paprika
* Fine sea salt and pepper
* 1 can white kidney or cannellini beans, drained & rinsed
* 2 packages gnocchi (shelf-stable)
* 2 cups fresh baby spinach, coarsely chopped
* 1 cup vegan mozzarella (plus more for serving)
* 1 cup vegan Parmesan cheese (plus more for serving)
* PREP: Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F. Prep ingredients before starting — cooking goes quickly. Dice the onion, mince garlic, cut sausage into coins (~1/2 inch thick), drain and rinse white beans, coarsely chop spinach.
* ONION, GARLIC, AND SAUSAGE: Place a large oven-safe skillet, on the stove over medium-high heat. Pour in the olive oil and when hot, add the diced onion. Sauté, stirring frequently with a wooden spoon until the onion is transparent and becoming golden, about 5-7 minutes. Add in the garlic and stir for another 30 seconds. Add the coined sausage to the skillet. Cook until lightly browned, about 3-4 minutes.
* ADD REMAINING INGREDIENTS: Add in the stock, undrained diced tomatoes, oregano, parsley, garlic powder, paprika, thoroughly rinsed, drained, and dried off white beans, uncooked gnocchi and spinach. Season to taste with salt and pepper. (I add 3/4 teaspoon fine sea salt and 1/4 teaspoon pepper.) Stir until everything is well combined. Top with mozzarella and Parmesan.
* BAKE: Bake for 17-23 minutes.
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