Gnocchi in creamy pink sauce with peas and vegan bacon

1/2 cup raw cashews

Hot water

1/2 cup water

2 tbsp olive oil

4-5 cloves garlic minced

1 1/2 tsp crushed dried rosemary

1/2 to 1 tsp crushed red pepper flakes

2 cans (14.5oz) Hunt’s brand diced tomatoes 

     or 1 can (28oz) Cento brand San Marzano tomatoes, (remove the basil leaves)

6 oz. frozen green peas

Vegan bacon, cooked and cut into small pieces

Salt/Pepper sparingly to taste

1 package shelf-stable potato gnocchi, made without eggs (I have used DeLallo, DeCecco, and Trader Joe’s brands in the past)

Make cashew cream by soaking raw cashews in hot water for 10 minutes.   Then drain water from the cashews.  In a high-powered blender (like Nutribullet, Vitamix, Blendtec, Thermomix, etc), place soaked cashews and 1/2 cup water.   Blend until very smooth and creamy.  Then reserve for use later.

In a medium hot skillet, add olive oil, garlic, rosemary, and red pepper flakes.   Sauté until aromas are released but before the garlic has not browned .  Be very careful not to burn it, or you will need to start over.  Then, add the tomatoes to the skillet and allow to simmer for 20 minutes.  At the end of 20 minutes, add frozen peas, vegan bacon, and reserved cashew cream.  Stir well and keep warm until gnocchi are cooked.

To cook the gnocchi, bring salted water to a boil in a larger pot.  Then add gnocchi and cook for 3-4 minutes or per package directions.  No not overcook them or they will turn to mush.

Add cooked gnocchi to the prepared pink sauce.  Correct seasoning as needed.  Go easy on the salt since the “bacon” will be salty.  Then serve.