Ready in 30 minutes

Serves 4/6 people

Ingredients 

• 1 large onion 
• ⅔ cloves garlic (finely chopped)
• 2 tbsp vegan butter 
• 2 cups kale
• 2 cups gnocchi 
• 2 bottles La Dee Da Black Garlic Cauliflower & Ginger Carrot Soup
• 1 tsp chili flakes 
• 2 tsp smoked paprika 
• Handful of roasted pumpkin seeds (for garnish)
• Chopped cilantro (optional)
• Cashew cream/sour cream  (optional for drizzle)

Directions

1. Prepare gnocchi according to package directions and set aside to cool 
2. In a large pot combine butter, onion, garlic and spices and cook until golden and translucent. 
3. Add in kale and gnocchi to lightly fry. 
4. Add in La Dee Da soup to warm and bring to a simmer. 
5. Top with pumpkin seeds, herbs and optional cream drizzle. Serve warm and enjoy! 

Notes

Cashew Sour Cream

• 1 cup raw cashews
• ½ cup water
• ½ cup nutritional yeast 
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, peeled
• 1 teaspoon sea salt
• ½ teaspoon Dijon mustard
• ¼ teaspoon onion powder