3 cloves organic garlic, finely chopped

1 large organic yellow onion, finely chopped

3 tablespoons extra-virgin olive oil or clarified butter

 3/4 cup Swanson’s Certified Organic 100% Natural Vegetable Broth

1/3 cup pureed Nasoya Organic Soft Tofu (replaces heavy cream)

1 2/3 cup Mezzetta Italian Castelvetrano Whole Green Olives, pitted and chopped

fresh lemon juice

1 pound store-bought gnocchi, either fresh or packaged

top with: fried capers, bread crumbs, toasted almonds, and/or chives

In a large skillet over medium high heat, saute the garlic and onion in the 1 tablespoon of the olive oil, until softened, a few minutes. Add the broth and tofu and bring to a simmer. Remove from heat, add the olives and let cool for a couple minutes. Transfer to a bowl and puree with a hand blender. Thin with a bit more warm tofu or water if needed. Taste and add a bit of fresh lemon juice if you like. Set aside and keep warm.

Heat the remaining 2 tablespoons of olive oil In a large skillet over medium high heat. Pan-fry the gnocchi in a single layer until golden on both sides. Working in two batches if needed. Gnocchi does not need to be boiled.

Toss the gnocchi with half of the sauce, taste, and add more sauce if you like. Salt and pepper to taste, then serve topped with fried capers, toasted bread crumbs, toasted almonds, and/or chives.

Any leftover sauce can be refrigerated for a few days.

Serves 4 – 6.

*Original recipe inspired by 101 Cookbooks

*Gnocchi image from The Food Medic

*Green olives image from The People’s Pharmacy