Looking for some plant-based comfort food for cold fall nights? Creamy Kale Butter Bean Gnocchi fits the bill. One of new favorite meals. With our schedules, a quick easy weekday meals are essential. This not only comfort food, but quick and easy.
There is something so comforting about a big bowl of something delicious as the days get shorter and colder. Creamy Kale Butter Bean Gnocchi is a one-pot meal with a handful of ingredients. Outside of the kale, it is made with pantry items. Just gnocchi, kale, broth, beans, minced garlic, milk, butter, and parmesan cheese. That’s it. And it can be make in less than 25 mins. A quick, easy home cooked meal that’s faster than delivery.
Now I’m not going to say it is healthy as it does have milk and butter… and just because it is vegan products doesn’t mean it is low fat or low calorie. But it is awfully good. Again comfort food. You can make it with dairy or plant-based products. I made it plant-based and my guys couldn’t tell the difference. It is all about the blending of the simple flavors. All I used was garlic, salt, and pepper, but yet it bursts with flavor.
If you want to have a special meal, then you can make your own gnocchi. Making your own gnocchi isn’t as hard as you think. And it is a fun family activity. The homemade gnocchi recipe makes a few servings and that freeze well; however, packaged gnocchi works well. And that’s what I’ve been using as I haven’t been motivated to make my own and I lack freezer space. I used spinach one; because that’s the only kind Aldi had when I ran it to get bread and didn’t really want to stop into another grocery store. It turned out quite nice. You could say that the meal was brought to you by the color green. Don’t be afraid to try different kinds of gnocchi as well as kale. I like lacinato kale, but use whatever you have available to you. Just chop it well so it cooks quickly.
Give Creamy Kale Butter Bean Gnocchi a try.
Creamy Kale Butter Bean Gnocchi
- 1 tablespoon olive oil
- 4 teaspoons minced garlic
- 2 cups vegetable broth
- 1 cup plant milk like oat milk
- 2 tablespoons vegan unsalted butter
- Salt and pepper, to taste
- 16 ounces gnocchi
- 3 cups chopped fresh kale
- 1 (15 oz) can butter beans, drained
- Grated Parmesan cheese
- 1. Heat olive oil in large saucepan over medium heat.
- 2. Add garlic; stir constantly for 1 minute until fragrant.
- 3. Add broth, milk, butter and salt and pepper to taste.
- 4. Add gnocchi; stir to combine stirring often, 3 to 5 minutes until gnocchi is soft.
- 5. Stir in kale, beans and Parmesan cheese.
- 6. Cook until kale is just wilted.
- 7. Serve with more grated Parmesan cheese sprinkled on top.
The Tomato Sandwich. Yes, I have used “the” in front of tomato sandwich. It is a sandwich only eaten in the summer when sun-ripened tomatoes are just off the vine. It is the most delicious summer experience. Up there with strawberries, corn, and melons. You can’t beat it. It is the taste of summer. I’ll have this sandwich for breakfast, lunch, and dinner. It is just so good.
The Tomato Sandwich is Messy
As in tomato juices running down your elbow. And that’s what makes it so wonderful. Now American Southerners claim this sandwich as their own, but anywhere in the US where tomatoes are fresh, folks make this sandwich. How could you not? It is such a good and simple sandwich.
The key ingredients for this sandwich are garden or farm stand fresh tomatoes. Big juicy slicing tomatoes that are the size of the bread are ideal. We have Brandywines growing in our garden, and that’s what’s shown in the photos. It is worth seeking fresh tomatoes from your local farm stand or farmers’ market. The variety of tomatoes at the farmers market is plentiful; each has different flavors and textures. Something you can’t get at the grocery store.
The next ingredient is the bread. It has to be soft white bread. Not artisan bread. The traditional white sliced loaf bread. It pained me to write that last sentence, but it tastes best with that type of bread. I’ve tried it with other kinds of bread, but the white bread brings out the flavor of the other ingredients.
The last three ingredients are mayo, salt, and pepper. Mayo, There is always a debate about this among Americans: Miracle Whip or Mayo. I’m in the mayo camp using Duke’s when we lived in the US South and now that I’m plant-based, Follow Your Heart Vegenaise. No one can tell the difference between animal-based and plant-based mayos in my house. Once you’ve added a nice layer of mayo on that white bread and placed your thick sliced tomatoes, the finishing touch is salt and pepper. I use Kosher salt or Newport Sea Salt and freshly ground multi-color pepper.
That’s it—the perfect summer sandwich. Go out while the tomatoes are still fresh and make the tomato sandwich today. Enjoy summer!
- 2-3 big ripe slicing tomatoes
- Mayo - real or plant-based
- 8 slices of white bread
- Salt and Pepper
- - Thickly slice the tomatoes.
- - Slather mayo on the white bread slices.
- - Put a slice of tomato on the bread slice.
- - Sprinkle with salt and pepper.
- - Add the another bread slice on the top.
- - Cut in half.