An incredible twist on one of my favorite meals!

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Honestly, my favorite kinds of pie are either pot pie or shepherd’s pie. I love a cozy and creamy bowl of veggies with some potatoes!

This time I decided to forgo the crust (while delicious) and make the pot pie with gnocchi instead! SO good and super easy to make. The flavors come through so well and if you crisp the gnocchi and set it aside it will be a perfect topping to the pot pie base. You could also take a page from my standard pot pie recipe and add some potatoes and vegan chicken if you wanted even more flavor. You need to try this recipe. One of my new favorites!

Recipe List

Ingredients:

16oz gnocchi

1 yellow onion

5 cloves garlic

10oz mixed veggies

1 cup oatmilk

1 cup vegetable broth

1 tsp oregano

1 tsp rosemary

1 tbsp basil

1 tsp thyme

1 tsp salt

1/2 tsp pepper

1/4 tsp crushed red pepper

1 tbsp butter

2 tbsp arrowroot powder

Instructions:

1. In a frying pan, pan-fry the gnocchi until crispy and light brown on each side. Set aside.
2. Dice onion and mince garlic. Cook on medium heat in a large pan until translucent.
3. Add vegetables, seasonings, milk, and butter. Bring to a boil.
4. Reduce to low heat and add arrowroot powder and wait until sauce thickens. Add more powder or replace it with flour if you want the dish to be thicker.
5. Serve with a scoop of crispy gnocchi on top and enjoy!

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