This is such a rich and tasty dish. You'll have people thinking it came from a 5 star Italian restaurant.
Ingredients
1/3 cup plus 2 tablespoons earth balance butter
1 cup unsweetened almond milk
3 garlic cloves minced
1 tablesooon nutritional yeast
1/2 onion, chopped and sautéed
1/3 cup Follow Your Heart Parmesan (or Ms Vegan Parmesan, page bottom)
Garlic salt
Pepper
1 bunch of parsley, roughly chopped
1 package of Uptons bacon
1 package of Gnocchi pan fried
1.5 cups of Ms Vegan Sundried tomatoes* (recipe below)
Olive oil
*For quicker sundried tomatoes, follow recipe but change oven temperature to 400 and bake for 20-30 minutes moving pan often
Directions:
Melt your 1/3 cup of earth balance butter
In a blender add your melted butter, milk, garlic, nut yeast, onion, parmesan, sand and pepper
Blend well
Set aside
In a frying pan melt 1 tablespoon of butter
Add in your upton bacon
Pan fry until crispy turning often
Remove from pan, chop finely
Heat your cream sauce in small sauce pan
In same frying pan add 1 tablespoon of butter and 1 teaspoon of olive oil
Pan fry your gnocchi in butter olive oil mix until golden brown
Should take roughly 8 minutes
Add cream sauce, bacon, tomatoes, parsley to gnocchi
Toss well over medium heat
Sauce should bubble, turn off heat
Serve and enjoy
Sun Dried Tomatoes
Ingredients:
10.5 oz of Cherry Tomatoes
1-2 tablespoon of Olive Oil
1/2 tablespoon of Herbes De Provence
Salt
Directions:
Pre heat oven to 250
Wash and slice tomatoes in half
In a medium bowl add tomatoes and drizzle with ½-1 tablespoon of olive oil
½ tablespoon of herbes de provence
Sprinkle with salt
Place tomatoes on greased baking sheet sliced side up
Bake in preheated oven for 45 minutes to an hour
If you wanted them extra roasted, keep them in longer.
I like mine to still have a little juice left in the bite
Ms Vegan Parmesan
In a food processor blend together:
1 cup of cashews
1/3-1/4 cup of nutrional yeast
1 teaspoon of garlic salt