Gnocchi Florentine

With a Vegan Walnut Parmesan

  • 15 min
15 minutes and less
Vegetarian
Family Friendly
High in fiber
Tonight, make your own vegan parmesan! The aroma of roasted walnuts will perfume your whole kitchen. Mixed with nutritionnal yeast, it makes for the perfect cheese substitute. Our gnocchi is served with a light spinach sauce and mushrooms for a simple, yet filling dish! Replace butter with vegan margarine for a vegan dish.

Allergens: Dairy, Egg, Gluten, Nut, Sulphite, Wheat
Gnocchi Florentine

Ingredients

113 g
Cremini Mushrooms
2
Garlic Clove(s)
1
French Shallot(s)
30 g
Walnuts
2 tbsp
Nutritional Yeast
1 tbsp
Olive Oil (not included)
500 g
Gnocchi
2 tbsp
Butter (not included)
1 tbsp
Sherry Vinegar
1/2
Vegetable Broth Cube(s)
100 g
Baby Spinach
1 cup(s)
Water for Vegetable Broth (not included)
Nutritional facts
Per serving
Amount / Serving
Calories
713 kcal
Total fat
26 g
Saturated Fat
4 g
Sodium
2 g
Total Carbohydrate
99 g
Fiber
11 g
Sugar
5 g
Proteins
17 g

Instructions

Prepare the ingredients
1

Prepare the ingredients

Bring a big pot of salted water to boil.

Slice the cremini mushrooms.

Mince the garlic and the shallot.

Roughly chop the walnuts.

Toast the walnuts
2

Toast the walnuts

In a dry pan over medium-high heat, toast the walnuts, stirring frequently, until fragrant, about 4 minutes. Add the nutritional yeast and some salt, stir well while cooking an extra minute. Transfer to a bowl.

Cook the mushrooms
3

Cook the mushrooms

Using the same pan over medium-high heat, warm 1 Tbsp of olive oil (double for 4 ppl). Add the mushrooms with some salt and cook for 4 minutes. Add the garlic and the shallot and cook for another 3-4 minutes.

Cook the gnocchi
4

Cook the gnocchi

Cook the gnocchi in the boiling water until they float to the surface, about 3 to 4 minutes. Reserve 1 cup of the cooking water (double for 4 ppl) and drain the gnocchi. Add the butter to the skillet with the mushrooms, increase the heat to medium high, and add the gnocchi. Cook, stirring occasionally about 3 to 5 minutes.

Make the sauce
5

Make the sauce

Add the sherry vinegar to the pan and cook for 1 minute. Add the reserved cooking water and 1/2 broth cube (double for 4ppl.). Stir well, bring to a boil, and cook until slightly thickened, about 2 to 3 minutes. Add the spinach and cook for another 1-2 minutes.

Serve
6

Serve

Garnish the gnocchi dish with the toasted walnuts and serve.