- 15 min
Allergens: Dairy, Egg, Gluten, Nut, Sulphite, Wheat
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
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
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
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
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.
Garnish the gnocchi dish with the toasted walnuts and serve.