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Simple Gnocchi Florentine

Nicole Kearsley
This creamy vegan gnocchi is simple to make, on the table in 20 minutes, and totally flavor-packed comfort food.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Pasta
Cuisine Italian, Vegan
Servings 2

Ingredients
  

  • 8 ounces Baby Bella Mushrooms sliced
  • 2 cloves Garlic minced
  • 1 Shallot, minced
  • 1/3 cup Walnuts
  • 1 ┬ápackage Gnocchi
  • 2 tablespoon Vegan Butter
  • 1/3 cup Sherry Wine or red wine
  • 1.5 teaspoon Chicken Flavored Broth Concentrate
  • 6 ounces Baby Spinach

Instructions
 

  • Cook gnocchi according to package directions, reserving 1 cup of cooking liquid.
  • Place a large nonstick skillet over medium heat and add the walnuts. Toast, shaking the pan frequently, about 3 to 4 minutes. Transfer the toasted walnuts to a plate.
  • Return the skillet to medium-high heat with 1 tbsp olive oil. Once hot, add the sliced mushrooms and a pinch of salt and cook until browned in places, about 4 to 5 minutes. Add the minced garlic, minced shallot, and a pinch of salt and pepper and cook until softened, about 3 to 4 minutes.
  • Add the butter to the skillet with the mushrooms, increase the heat to high, and add the cooked gnocchi. Cook, stirring occasionally until browned in places, about 3 to 5 minutes.
  • Add the sherry wine to the skillet with the gnocchi and cook for 1 minute. Add the reserved pasta water and broth concentrate. Stir well, bring to a boil, and cook until slightly thickened, about 2 to 3 minutes. Add the baby spinach to the skillet and cook until wilted, about 2 to 3 minutes.
  • Serve topped with walnuts.

Notes

NO RULES: This pizza could technically be done on the grill using a pizza stone or baked in the oven. We baked ours today!
*SERVING: This recipe yields 11 grams of protein for each serving.
**CREDIT: Recipe adapted from Purple Carrot.