Sari Gnocchi Al Pomodoro


  • 3 Tbsp olive oil
  • 1 small onion, diced
  • 3 large cloves of garlic, minced
  • Crushed red pepper flakes, to taste
  • 1 (28 OZ) Can Pomi crushed tomatoes
  • Sea salt and freshly crakced pepper, to taste
  • Pinch of sugar
  • 1 small bunch of basil chopped  
  • 12 oz gnocchi, cooked in salted water per instructions 


  1. Heat the olive oil in a small Dutch oven over medium heat.
  2. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.
  3. Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
  4. Add the can of tomatoes to the Dutch oven. Simmer for about 20-30 minutes, or when the sauce has thickened.
  5. Remove from the heat. Taste and season with sea salt and freshly cracked pepper, to taste along with a pinch of sugar.
  6. Cook the gnocchi in salted boiling water per package instructions.
  7. Drain the gnocchi, reserving 1/2 cup of the cooking water. 
  8. Return the Dutch oven to the stove over medium-high heat.
  9. Add the drained gnocchi to the sauce and gently toss to coat evenly along with reserved pasta water, if needed, and cook, stirring constantly, for 2-3 minutes.
  10. Pour into the serving bowl and top with fresh basil and dollops of Sari cheese. Serve immediately with fresh crusty bread on the side.

INGREDIENTS (Smoked Cheddar)

Macaroni & Cheese

  • 1 1/2 cups (dairy-free) butter
  • 2 tbsp all-purpose flour
  • 3 cups (cashew) milk
  • 1 cup vegetable stock
  • 3 tbsp dijon mustard
  • 1/2 cup nutritional yeast (optional)
  • 4 ounces Misha’s Smoked Cheddar cheese
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp mushroom powder
  • 1/2 tsp nutmeg
  • 1 tsp of salt
  • 1 tsp black pepper


  1. Cook the pasta according to the package’s directions. Drain and set aside.

  2. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately one minute, whisking often.

  3. Slowly pour in about 2 cups or so of milk, whisking constantly until smooth. Slowly pour in the remaining liquids, while whisking for 2-4 minutes until combined and smooth.

  4. Remove sauce off the heat and add mustard, nutritional yeast, the remaining spices, salt, and pepper. Whisk in smoked cheddar cheese. Combine drained pasta with cheese sauce and serve.

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