We had planned on making some gnocchi for Sunday evening dinner, but the weather was too good not to grill! So, we moved the gnocchi to a side dish and figured we'd have more leftovers for lunches. We ran to the store and picked up some hot dogs and asparagus to grill.
I've been working on this gnocchi recipe for quite some time. It started with an alfredo type sauce, chicken, and sun-dried tomatoes. Now, it's a bechemel sauce (butter, milk, flour, nutmeg), sundried tomatoes, no chicken, spinach, parsley, and mushrooms served over whole-wheat gnocchi.
Next time I'd like to try this with soy milk and Earth Balance and see how it turns out. Does soymilk thicken well? Any tips?
Here's a picture of the final product. Not really the best match for grilled food, but it was still very good!!