This tasty recipe comes from the Midwest Foodie (linked below). Using premade gnocchi makes this recipe super easy and ready in 30 minutes.
Ingredients
1 yellow onion, diced
1 cup sliced carrot
1 cup sliced celery
6 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried oregano
32 oz. vegetable broth
1 (13.5 oz.) can full-fat coconut milk
1 can chickpeas or 2 cups of cooked chickpeas, drained and rinsed
16 oz. whole wheat vegan potato gnocchi (or whatever vegan gnocchi you can find)
2 cups of fresh chopped kale or spinach
Salt and Pepper to taste
Preparation
Heat pan over medium heat. Add onion, carrot, celery, and a couple pinches of salt and pepper. Cook, stirring occasionally for 8 minutes. Add garlic, thyme, oregano, and cook for another minute, stirring frequently. Add chickpeas, veggie broth and coconut milk, along with a couple pinches of salt and pepper. Stir to combine and bring to a simmer over medium high heat. Once simmering, add gnocchi, reduce heat to medium low and simmer for 6-10 minutes or until gnocchi is cooked through and tender (check package directions). Remove from heat. Stir in kale or spinach. Then season to taste with salt and pepper.
Recipe Origin: