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