Ingredients
Scale
- 2 tablespoons vegan butter (or oil)
- 1 small yellow onion, finely diced
- 1 large rib celery, finely chopped
- 2 large carrots, thinly sliced
- ¾ teaspoon dried thyme
- ½ teaspoon black pepper + more for serving
- 2–3 cloves garlic, minced
- 2 tablespoons all-purpose flour (see note 2 to make gluten-free)
- 1½ cups or a 15-ounce can cooked chickpeas
- 4–5 cups vegan chicken broth, to taste
- 16–32 ounces gnocchi
- ½ cup or more (up to 1 cup) of vegan cream, to taste
- 1–2 cups baby spinach, roughly chopped, optional
Instructions
- In a large nonstick pot over medium-high heat, melt vegan butter or heat oil. For an oil-free option, use broth or water.
- Add diced onion, chopped celery, and sliced carrots; sauté for about 3 minutes until softened.
- Stir in minced garlic and black pepper; cook for another 30 seconds.
- Sprinkle flour into the pot and mix well for about 30 seconds.
- Add cooked chickpeas and gradually stir in the broth until combined.
- Gently mix in the gnocchi and bring to a boil; reduce heat and simmer for about 8 minutes.
- Stir in vegan cream and optional spinach; cook until spinach wilts.
- Taste before serving and adjust seasoning if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg