INGREDIENTS
3 TBSPs
olive oil
1/2 cup
leek
1/2 cup
onion
3
garlic cloves
1 pint
cherry tomatoes
3/4 cup
vegetable stock
3 TBSPs
butter
17 ozs
gnocchi
1/4 cup
parmesan cheese
1 cups
several handfuls of baby spinach
1/4 cup
half-and-half
1 serving
salt and pepper
NOTES
Use plant based half and half and plant based Parmesan. Use non-dairy butter.
Fawn Brimhall • 2020-04-26