Gnocchi are so delicious and filling. It’s not always easy to find a vegan version (check if they add milk in the ingredient list), but I’ve managed to find a good brand in my local organic store. Next up will be to make my own gnocchi from scratch, but until then, these will do 🙂
- 250 g Mushrooms
- 400 g fresh spinach
- 160 g vegan chick’ pieces (ex. Vegetbutcher or Greenway in Belgium)
- 200 ml soy cream
- 1 package of vegan gnocchi for 2-3 people
- 1 tsp asafoetida
- Half a tsp turmerci
- Pinch of pimenton (smoked paprika) powder
- Salt (Himalayan or sea)
- Black pepper
- Olive oil or coconut oil
- Optional: nutritional yeast
- Clean the mushrooms (not with water, but with a paper towel or special brush) & cut in 4.
- Wash the spinach thoroughly and cut in slices.
- Boil water for the gnocchi and preheat the oven to 180°C.
- Put some olive or coconut oil in a frying pan or wok, allow to heat up well before adding the vegan chic” bits until they are lightly golden.
- Add the mushrooms and stir fry for about 4 minutes until well done.
- Add the fresh spinach and stir for a couple of minutes.
- Add the asafoetida, curcuma and pimenton and mix with the other ingredients in the wok for a few minutes.
- Add the soy cream and stir until everything is well mixed and the sauce turns nicely golden yellow (turmeric effect). Let it simmer for a while.
- Add pepper & salt to your own taste.
- Add nutritional yeast for a nutty/ cheesy flavour (optional).
- Add the gnocchi in the boiling water, they only need to be there for a very short time (look at the package instructions), normally as soon as 1 or 2 come up to the surface, they’re all well done and you can drain them above a sieve.
- Mix the gnocchi with the sauce, put it in an oven dish and leave it the oven for about 20 minutes.
Serve with a fresh green or tomato salad.