This vegan gnocchi is dressed in the richest, creamiest, zippy lemon sauce that just happens to be dairy-free! Served with hearty kale and seasoned with a garlic and a hint of thyme, this easy meal is pure vegan comfort food.
Bring a large pot of water to a boil.
Add the gnocchi to the pot and cook it according to the package directions. When you've got about 30 seconds of cook time left, stir in the kale and cook until the gnocchi float the kale is bright green.
Drain the gnocchi and kale into a colander, return them to the pot, and toss with a dash of olive oil to prevent sticking.
Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat.
When the oil is hot, add the shallots and sauté for about 5 minutes, until soft and translucent.
Add the garlic and continue to sauté for about 30 second more, until very fragrant.
Stir in the flour. Cook for about 2 minutes, until the flour forms a smooth paste and coats the shallots.
Stir in the white wine and thyme, and bring the liquid to a simmer. Allow to simmer for about 4 minutes, until reduced by half.
Stir in the coconut milk. Bring it to a boil, lower heat and allow it to simmer for about 5 minutes, stirring occasionally, until smooth and thick.
Stir in the lemon juice, zest, gnocchi and kale. Cook about 30 second more, stirring to coat the gnocchi and kale with the sauce.
Remove from heat and season with salt and pepper.
Divide onto plates and serve with red pepper flakes.