Plant Based Protein & Bell Pepper Gnocchi
plus Zucchini in a Creamy Pink Sauce with Garlic Panko
Plant Based Protein & Bell Pepper Gnocchi
Tender gnocchi, bell pepper, and zucchini are tossed in a creamy pink sauce and finished with garlicky panko for a satisfying plant-based dinner.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 2 tablespoon Cream Cheese
- 4 ounce Cream Sauce Base
- 14 ounce Diced Tomatoes
- 1 teaspoon Garlic Powder
- 8.8 ounce Gnocchi
- 6 ounce Ground Plant-Based Protein
- 1 tablespoon Italian Seasoning
- ¼ ounce Panko Breadcrumbs
- ¼ ounce Parsley
- 1.5 ounce Tomato Paste
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Sugar
American
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories810
Protein29g
Carbs88g
Fat40g
Tags:
Fiber Smart
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free, use a plant-based cream cheese or cream sauce alternative and keep the rest of the dish as is. To avoid gluten, swap the gnocchi and panko for gluten-free versions; for soy-free, choose a plant-based protein made without soy.
What to serve with it
Serve with a crisp green salad or simple roasted vegetables to balance the creamy sauce and add freshness. A slice of garlic bread or warm crusty bread also works well for soaking up the extra sauce.
