Vegan: Potato gnocchi with creamy sauce, purple cauliflower, and purple poatoes

Status: Vegan
Mood: Starch cravings, purple cravings
Labor: Minimal/Moderate
Prep Time: 30 minutes

Ingredients:

• Frozen vegan potato gnocchi
  
• Purple cauliflower
  
• Purple-flesh potatoes
• Potato onions
• Purple garlic
  
• 1 tablespoon Earth Balance
  
• 1 cup soy milk
  
• 1 cup nutritional yeast
  
• 1 teaspoon miso paste
  

Le Process:

1. Cut potatoes into eighths. Cut cauliflower florets into small pieces. Save the stalks and leaves to make something else with! Boil cauliflower and potatoes, strain.
   
2. Boil gnocchi.
   
3. Make creamy sauce by melting Earth Balance in a small saucepan over medium heat, then add flour and wisk together to make a roux. Add soy milk, nutritional yeast, miso paste, and salt/pepper to taste. Wisk all together until thick. I finely minced old lacinato and curly-leaved kale because it was all I had and I wanted to add an accent of green, but I'd recommend using an herb like basil for extra flavor.
   
4. Chop onions and garlic. Sautee for a hot second (...) in the potato/cauliflower pot, add the cauliflower and potatoes back to the pot, add the gnocchi, and pour creamy sauce over all. Gently combine.
   
5. Mash purple potatoes. Add Earth Balance, soy milk, or both.
   

I would have tried making my own gnocchi if I weren't lazy. Maybe another time. Also, this was just a cutesie dish that arose out of coincidence of the produce I had. Please don't think I'm being all that serious. You don't have to specifically use potato onions or purple garlic, but it fit with the "theme".