Lemon Basil Gnocchi. Talk about a comforting pasta dish! I don’t know what took me so long to make a meal using gnocchi!? The @Earthsown ‘s unsweetened original almond m*lk is rich in taste and texture! It worked really well to balance out the raw flour notes when creating my cream sauce. This meal takes little time to make and for the most part, simple pantry ingredients is all that is needed for the recipe. Have you tried gnocchi pasta before? What do you suggest I try next with it? What you will need: 1 pack (500g) gnocchi pasta 1⁄4 cup of the boil from the pasta water 3 tbsp vegan butter 3 cloves of garlic, minced 1 medium shallot, diced 1 tsp black pepper 1 1⁄2 tbsp all-purpose flour 250ml Almond m*lk (the one by @earthsown is a favorite of mine!) 1/8 tsp white pepper 1⁄4 tsp garlic powder 1⁄4 tsp onion powder 1⁄4 tsp kosher salt 1⁄2 tsp of dried thyme A pinch of red pepper chili flakes 2 tbsp of chopped fresh basil + extra to use as garnish 1⁄4 tsp lemon zest Extra virgin olive oil Method: Following the package instructions, boil the gnocchi in salted water. Once done, reserve 1⁄4 cup of the pasta water then drain the pasta and set it aside. Melt 1 1⁄2 tbsp of butter in a large skillet set to medium heat then add in the garlic and shallots. Cook them until tender then add in the gnocchi and 1⁄2 tsp of black pepper. Sautee until the gnocchi turns slightly brown then remove it from the pan and set it aside. To the same pan, melt the remaining 1 1⁄2 tbsp of butter then sift in 1 1⁄2 tbsp of flour. Mix both together until the flour has dissolved into the butter leaving no lumps. Pour in the m*lk and whisk continuously until a smooth creamy sauce is formed. Mix in the white pepper, the remaining black pepper, garlic powder, onion powder, salt, thyme, basil, chili flakes and the reserved water from the pasta boil to help loosen the sauce(if desired). Stir until the sauce is smooth and loose then mix in the lemon zest, add salt to taste and serve this dish hot with a light garnish of extra virgin olive oil and a garnish of fresh basil.