Creamy Spinach and Mushroom Gnocchi
Ingredients
- 140 grams of spelt flour
- 300 grams of boiled mashed potatoes
- 200 grams of mushrooms
- 120 grams of spinach
- 1 1/2 teaspoons of salt
- 1 tablespoon of olive oil
- 150 grams of cashews
- 1 tablespoon of lemon juice
- 1 tablespoon of nutritional yeast
- 2 crushed garlic cloves
- 1 tablespoon of parsley
- Pepper
- 1 cup of water
Preparation
In a bowl, place the flour, 1/2 teaspoon of salt, and mashed potatoes. Combine and form a ball.
On a floured bench, place the ball and cut into four pieces. Roll each piece lengthways and cut into medium pieces. Use a fork to roll.
Place the gnocchi on a floured tray and freeze until ready to cook.
In a blender, place the cashews, 1/2 teaspoon of salt, lemon juice, nutritional yeast, garlic, water, and parsley. Blend and set aside.
In a frypan, add the oil and sauté the mushrooms and spinach, then add 1 teaspoon of salt and pepper. Cook for 10 minutes.
Once cooked, add the prepared sauce and cook for a further 10 minutes on low heat. Set aside.
Cook the gnocchi in boiling salted water. Once they rise to the top, they are ready.
Add them to the sauce and gently stir.
