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Crispy gnocchi bowl

Recipe:

Ingredients:⠀
5 shallots⠀
2 tbsp rapeseed or olive oil⠀
1 tsp ready-chopped garlic / garlic purée⠀
250 g mixed mushrooms⠀
500 g ready-made gnocchi (check it is vegan)⠀
125 ml white wine (check it is vegan)⠀
125 ml vegetable stock⠀
handful baby spinach⠀
3 tbsp soya cream⠀
vegan parmesan-style ‘cheese’ (optional)⠀
⠀
Instructions⠀
Peel and finely slice the shallots. Heat the oil in a large, lidded frying pan or casserole dish and gently fry the shallots and garlic for 2-3 minutes until starting to soften.⠀
Thickly slice or halve the mushrooms (depending on their size), and add to the pan. Turn up the heat and cook for 3-4 minutes until they have released their juices. Season well with salt and black pepper.⠀
Add the gnocchi and then the white wine, and let it bubble for a minute, then pour over the vegetable stock, turn down to a medium simmer, cover with the lid and cook for 5 minutes, stirring occasionally. ⠀
Roughly chop the spinach, then stir it in, followed by the soya cream. Taste and adjust seasoning if necessary, then serve immediately, with a grating of vegan ‘parmesan’. Enjoy!

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