Gnocchi with Tempeh Sausage, Chard + Cannelini Beans

I've been on a kick using mashed tempeh in lieu of fatty sausage in a handful of old recipes that have been shelved since we changed over to a plant-based diet. Shelved no more! Tempeh is outstanding stuff - particularly when steamed and mashed with spices and seasonings. Hello high-protein, low fat, crumbly sausage substitute.

This meal is simple, requires little chopping and no special tricks. The end result tastes like something that has been slaved over and simmered for a long afternoon. Sometimes the simplest dishes truly are the best.

Serves 4

INGREDIENTS:

• 1 package shelf stable (dry packed) gnocchi, wheat or regular
• 1 package tempeh, torn in chunks
• 1 tsp fennel seeds, dried basil, dried oregano
• 1/4 tsp chili flakes
• salt and pepper
• 2 Tbsp sun dried tomato oil from jar (can use olive oil too)
• 2 sun dried tomatoes, diced
• half onion, diced
• 3 garlic cloves, minced
• 1 cup broth (vegetable or bouillon based)
• 4-6 cups chard or spinach, torn
• 28oz can diced San Marzano tomatoes
• 1 can cannelini or northern beans
• additional chili flakes for garnish, if desired

DIRECTIONS:

1. Steam chunks of tempeh for 10 minutes
2. Remove tempeh from steamer
3. Heat 1 Tbsp sun-dried tomato oil in large pot over medium high heat
4. Add tempeh chunks, oregano, red pepper flakes, basil, fennel seed, garlic and diced onion
5. Mash with potato masher and saute until lightly browned and fragrant about 5 minutes. Season with salt and pepper to taste.
6. Remove to bowl and set aside.
7. In same large pot, heat 1 Tbsp sun dried tomato oil . Add gnocchi and stir to coat. Saute 5 minutes.
8. Add 1 cup broth, cover and steam until mostly tender.
9. Add 1 large can diced tomatoes, chopped chard, and 1 can cannelini beans and sun dried tomatoes.
10. Cook until greens lightly wilted.
11. Stir in “sausage”.
12. Serve and scatter additional chili flakes on top.