You might also like vegan sage butter gnocchi, classic vegan lasagna, and vegan manicotti. I used to not be a fan of marinara until I came upon Julia Moskin’s simple – and rather genius – recipe for marinara sauce in the New York Times. Her marinara, which I follow almost exactly, is rich, full-bodied, and so good that even Jay loves it, and if you have a kid to feed, you know that’s not an easy standard to meet. I have used it in other recipes in the past (it is especially good in these vegan pizza rolls), but I think this sauce is simply bliss paired with my Spinach Cashew Ricotta Dumplings, or gnocchi verde. I enjoy making gnocchi every once in a while, and it is not as time consuming as you might think. In this recipe, for instance, you need to blend some cashews and cook the spinach until it’s tender– a few minutes’ job, if that – and you are pretty much done. The dumplings are very flavorful, and it’s hard to believe that all you really need to flavor them is a smidgen of nutmeg. Check to get new recipe updates by email.
What really endears this dish to the speed-loving cook in me is that I can use frozen spinach, which I nearly always have in my freezer. The rest is pantry ingredients: cashews, flour, and canned San Marzano tomatoes for the marinara. You don’t need a gnocchi board or even a fork to shape the spinach cashew ricotta dumplings, your hands will do just fine, thank you. Now, let’s make that gnocchi and marinara. I can’t wait to eat!
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