Lemon Sage Gnocchi


Sometimes we miss cream sauces. You know, the ooey gooey stringy cheesy pastas. So we tried to re-invent it with Daiya. The results were pretty tasty and will fill the void if you, too, are dreaming of a creamy pasta supper.

Lemon Sage Gnocchi

17 oz. bag of gnocchi

1 cup mozzarella style Daiya shreds

1 tsp. lemon zest

1/8 cup lemon juice (about 1/2 lemon)

1 Tbl. fresh sage, thinnly sliced

about 1/2 cup hot cooking water from gnocchi

white pepper to taste

fresh sage leaves, to garnish

Cooking gnocchi according to package directions. Don’t overcook, or your gnocchi will fall apart. When you drain, reserve about 1/2 cup of the cooking water to make your sauce. Make sure the cooking water is hot for the next step.

In a large bowl combine Daiya, lemon zest, lemon juice, fresh sage, hot cooking water and white pepper. Stir vigorously to melt the Daiya and create a smooth, creamy sauce. Keep stirring, it will get there.

When the sauce is smooth and you are happy with the consistency, add in the gnocchi and toss to coat. Enjoy your creamy pasta!

Note: We don’t add salt to this recipe, because we feel it doesn’t need it, however, feel free to experiment with the flavor profile – add salt, cayenne, whatever you like!  Our favorite kind of gnocchi is Trader Joe’s Whole Wheat Gnocchi.

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