Creamy Gnocchi Cherry tomatoes & Carrots get together.

My Italian friend over here is damn yum. But I have actually never ever cooked them before! Crazy! And I have lived in Italy for three whole years! Ok, I was too young back then, but I did cook 👨‍🍳. Regular pasta mostly. I have no idea why it took me so long guys. No idea. 🙄

I am fluent in Italian but not in Italian cuisine!

Got to catch up. So! I was fascinated by this carbs overdose dish. Yes. Carbs. A whole lot of them. And I feel perfectly fine about it. No guilts whatsoever! Because carbs are a substantial part of our diet. Not something to be afraid of. I am not into calorie counting, I am into quality with no weighting, no servings, none of that. I believe that our bodies don’t work like that. All this carbohydrates accusation, and calorie counting are modern dietary practices aiming to sustain bad options into our diets, but in limited percentage. Nuts. When your food comes from the earth, there is nothing to be afraid of. Potatoes & wheat dumplings are brilliantly nutritious. Potassium, fiber & vitamin C from potatoes, protein, magnesium & essential vitamin B6 from wheat. (Post on potatoes value in human diets coming soon! ) Sure, wheat is not my cup of tea, since I have a wheat intolerance situation, but I do make exceptions rarely. This will become one of them! Or I should just go ahead and make a gluten free recipe! Yeah!💚

Do it!


One cup cherry tomatoes 🍅

2 medium carrots

1 garlic glove

1 package vegan gnocchi (potato & wheat)

2 cups vegetable stock

Himalayan salt, pepper


In your wok put 3 tbsp olive oil and the smashed garlic for 30 seconds, stir, add carrots and tomatoes cut in half. Stir for 1 minute. Add the gnocchi and vegetable stock. Bring to boil and let cook in high heat for 5 minutes with open wok. It’s ready by now, but we want to make it creamy! Put the lid on and cook for another 5 minutes. Done!

⚜️Serve with fresh parsley, ground pepper & a drizzle of olive oil.


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