Gnochi with Spinach and Mushrooms

DeLallo Gluten Free Gnocchi
10 oz. Baby bella mushrooms, sliced
1 Tbsp. Olive oil
3 Cloves Garlic, chopped
1 cup Almond milk
1 cup Vegetable broth
3 tablespoons Corn starch
4
tablespoons Nutritional yeast
1 tsp. Lemon juice
6 oz. Spinach, fresh
Salt and pepper to taste

Cook gnocchi as instructed on package. Add the olive oil to a cast iron skillet and heat on medium high. Now add the mushrooms and garlic. Saute until the mushrooms are fully cooked about 5-7 minutes. Season with salt and pepper. Mix together the veggie broth, almond milk and corn starch in a bowl. Whisk until fully combined and corn starch has dissolved. Add mushrooms. Reduce to medium low and simmer for about 5-10 minutes until it has thickened. Add the nutritional yeast and lemon juice. Whisk. Season with salt and pepper. Now add the spinach and stir, just cook until the spinach has wilted. Reduce heat to low. Taste and adjust seasoning. Mix together and serve.

 

 

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