Browned Butter Gnocchi with Spring Vegetables
Ingredients
- 2 tbsp olive oil
- Pinch of chili flakes
- 1/2 white onion, finely diced
- 1 clove garlic, minced
- 2 cups shiitake mushrooms, sliced
- 1/2 cup sugar snap peas
- 10 asparagus spears
- 2 tbsp vegan butter
- Sea salt and pepper
- Vegan parmesan
- 1 package gluten-free gnocchi
- Spinach
Preparation
Bring a pot of water to a boil and add salt.
Add gnocchi and boil according to package directions.
Heat a pan over medium-high heat and add two tablespoons of olive oil.
Add chili flakes.
Add onion and sauté for a few minutes, then add garlic.
Toss shiitake mushrooms into the pan and season with salt and pepper.
Add a tablespoon of pasta water to keep things moving as mushrooms absorb liquid.
Add sugar snap peas and asparagus and toss to combine.
Once the vegetables just start to soften, add butter to avoid overcooking the veggies.
Drain the gnocchi and add it straight to the pan and toss.
Add spinach, season again, and add vegan parmesan.
Spoon the mixture into bowls and enjoy.
