Recipe found on forksoverknives.com
Makes 6 cups +1/2 cup pickled shallots
Ingredients
4 shallots, thinly sliced
1/3 cup apple cider vinegar
2 teaspoons pure cane sugar
3 large sweet onions, thinly sliced (6 cups)
3 cups low-sodium vegetable broth
4 cloves garlic, thinly sliced
2 teaspoons vegan Worcestershire sauce
12 oz whole wheat gnocchi
1 15-oz. can no-salt-added navy beans, rinsed and drained (1½ cups)
1 teaspoon fresh thyme leaves
¼ teaspoon freshly ground black pepper
4 1-oz slices whole grain artisan bread, toasted
Directions
For quick-pickled shallots, place sliced shallots in a small saucepan with apple cider vinegar and cane sugar. Bring to boiling, stirring to dissolve sugar; remove from heat. Let stand at least 15 minutes, stirring occasionally. Drain and set aside.
Preheat oven to 350°F. Heat an extra large oven-going skillet over medium. Add onions, cover, and reduce heat to medium-low. Cook 18 minutes or until very tender, stirring occasionally and adding water, 1 tablespoon at a time, if needed to prevent sticking. Uncover, increase heat to medium-high, and cook 10 minutes or until golden brown, stirring occasionally, and continuing to add water, 1 tablespoon at a time, if it starts to stick to the pan. When golden, add ¼ cup of the broth, the garlic, and Worcestershire sauce; cook 2 minutes, stirring to scrape up any browned bits from bottom of skillet.
Stir the remaining broth, the gnocchi, beans, thyme, and pepper into the skillet. Bring to boiling, stirring occasionally. Place skillet in oven and bake 10 minutes or until gnocchi is tender and sauce is slightly thickened. Top with the quick-pickled Shallots and serve with toasted bread.