SIMPLE GNOCCHI FLORENTINE


Here's another ready in 30 minutes or less recipe. This one is not only simple and quick, it's rich tasting and filling because potatoes yum! No cooking sherry? Use wine; red or white.


INGREDIENTS

8 oz baby bella mushrooms, sliced

2 cloves garlic, minced

1 shallot, minced

1/3 cup walnuts

1 pkg vegan gnocchi

2 Tbsp vegan butter

1/3 cup sherry wine (or wine)

1.5 tsp 'no chicken' boullion concentrate

6 oz baby spinach

DIRECTIONS

1. Cook gnocchi according to package directions, reserving 1 cup of cooking liquid.


2. Place a large nonstick skillet over medium heat and add the walnuts. Toast, shaking the pan frequently, about 3 to 4 minutes. Remove from pan and set aside.


3. Return the skillet to medium-high heat with 1 tmTbsp olive oil. Once hot, add the sliced mushrooms and a pinch of salt and cook until browned in places, about 4 to 5 minutes. Add the minced garlic, minced shallot, and a pinch of salt and pepper and cook until softened, about 3 to 4 minutes.


4. Add the butter to the skillet with the mushrooms, increase the heat to high, and add the cooked gnocchi. Cook, stirring occasionally, until browned in places, about 3 to 5 minutes.


5. Add the sherry or wine to the skillet with the gnocchi and cook for 1 minute. Add the reserved pasta water and broth concentrate. Stir well, bring to a boil, and cook until slightly thickened, about 2 to 3 minutes. Add the baby spinach to the skillet and cook until wilted, about 2 to 3 minutes.


6. Serve topped with walnuts.

Recipe adapted from Purple Carrot

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