Gnocchi with Creamy Vegan Tomato Sauce, Turnip Greens, Sun-dried Tomatoes and Smokey Tofu

What a tasty dinner this makes. Our turnips are doing very we’ll this year. I did not thin them out as I should have so we have more greens than turnips but there are lots of good turnip green recipes and this is one to add to the list.

Serving Size: 4

Ingredients

• 1 16 ounce package gnocchi
• 1 14 ounce can crushed tomatoes
• 1 cup non-dairy yogurt
• 4 (divided) minced garlic cloves
• 2 generous teaspoons Italian herbs
• dash red pepper flakes
• salt and pepper to taste
• 2-3 cups turnip greens , washed well and chopped
• 1 tablespoon olive oil
• 8 sun-dried tomatoes, cut into pieces
• 8 ounces smoked tofu pieces, cubed

Directions

1. to make the sauce:
   1. Mix the crushed tomatoes and non-dairy yogurt in a medium bowl.
   2. Add 2 cloves of garlic that have been minced, the Italian herbs, a dash of red pepper flakes and season to taste with salt and pepper.
2. Cut the smoked tofu into cubes and set aside for future use.
3. Cut the sun-dried tomatoes and set aside.
4. Mince the other 2 cloves of garlic and set aside.
5. Wash the turnip greens well. Remove the big thick stems. Spin dry and roughly chop the leaves.
6. Bring a large pot of lightly salted water to boil and cook the gnocchi.
7. Heat a large frying pan with 1 tablespoon of olive oil.
8. Add the chopped turnip greens and sauce until wilted.
9. Add the minced garlic.
10. When the turnip greens have wilted, add the tofu pieces.
11. Add the creamy tomato sauce and mix well.
12. The gnocchi are done when they float to the top. Drain off the water and add to the frying pan.
13. At last add the sun-dried tomato pieces.
14. Serve in a large bowl.
15. We enjoyed the meal with crusty bread and a bio-vegan red wine.