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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!
