If you watch SNL, you know that Olive Garden commercials are perfect comedic fodder. Infinite breadsticks and the never-ending salad bowl hooks me every single time. I know it’s too good to be true, but yet it has me craving. Mamma Mia! You, too?
The Olive Garden: "When you're here, you're family."
We've all been there — after being lured to the nearest location by that commercial promising utter dining perfection, we're astounded when we are served dishes, from the highly touted spaghetti lobster to the "Tour of Italy," consisting of lasagna, chicken parmigiana and fettuccine alfredo (exactly not what you would have if you actually toured Italy) that are bland and generic and served with a side of cheesy décor.
The Olive Garden commercials blanket America for hundreds of hours each month, ruining life for Italian-Americans with any sense of their origins. It has been said, accurately and not altogether insultingly, that the Olive Garden is the McDonald's of Italian-American cuisine, and the commercials are drenched in an ersatz Italian-ness that may cause indigestion.
And then there is the spot with the large family gathering at the Olive Garden, everybody laughing and having a good time, Dean Martin singing in the background, while someone, in that thick, unmistakable New York Italian accent, says that the food tastes as good as mamma's. (In real life, mamma would drop dead at such a comparison.)
But this year when the commercials have me craving the experience all over again, David (who has never eaten at an Olive Garden!) is not biting. With his best voiceover he reminds me, "When you're there, you’re not here. And there’s no place like home.” Then he offers to take me to "No Rules, Just Right" Outback Steakhouse. Damn you, bloomin' onion!
Vegan Cauliflower Gnocchi & Mushroom Soup
Move over Olive Garden. I’ve been inspired recently to put a vegan spin on classic dishes. I created this creamy spinach and mushroom vegan gnocchi soup after discovering Trader Joe's frozen cauliflower gnocchi. It’s so buttery and flavourful that you won't even miss all the gluten and dairy. If you don't have a Trader Joe's near you, no worries. Potato gnocchi will work just as well.
INGREDIENTS
- 1 tbsp. olive oil
- 1 medium onion, finely chopped
- 3 celery sticks, finely chopped
- 3 large cloves of garlic, finely chopped or pressed
- 2 cups crimini mushrooms, sliced
- 1 1/2 tbsp. chickpea flour (all-purpose if not gluten-free)
- 1 1/2 tsp fresh thyme spice
- 1 tsp sea salt
- 1/2 tsp fresh cracked pepper
- 5 cups vegetable stock or 5 cups hot water and 1 tbsp. vegetable stock paste
- 1 (12 ounces) bag Trader Joe's Cauliflower Gnocchi
- 1 (12 ounces) can coconut milk – full fat, unsweetened
- 2 cups (packed) fresh baby spinach
- 1 cup vegan parmesan, plus more for topping
- 1/2 lemon, squeezed
INSTRUCTIONS
- To a large stockpot at the olive oil and heat on low-medium for 30 seconds before adding onions and celery. Cook them down for around 8-10 minutes, or until translucent, extremely fragrant, and soft. Do not rush this part.
- To the pot add the garlic and mushrooms. Cook down for 10 minutes on medium-high heat. Stir often to avoid burning.
- Once your mushrooms have been reduced by almost half, add the flour and still till the ingredients are all well coated. Add the thyme, salt, and pepper to the pot and stir well. Increase heat to high and add vegetable stock. Bring mixture to a boil then to a simmer. Add gnocchi and cook for 5-7 minutes before adding coconut milk, spinach, and parmesan cheese. Add lemon juice right before serving.
- Check for seasoning before enjoying it immediately. Garnish with more parmesan and drizzling of olive oil. Enjoy!
Storage: I always recommend that any soup with noodles or gnocchi to keep them stored separately so the soup base doesn’t just absorb into them.
