Easy Creamy Vegan Gnocchi
, Serves 4
Pan-fried mushrooms and onion in a spiced coconut-milk sauce with spinach, tossed with gnocchi.
| 1 medium red onion, diced | Sauté onion until soft | Add mushrooms, brown ~10 min | Add fennel & garlic, toast briefly | Stir in spices & zest | Add coconut milk, simmer 15 min | Wilt in spinach, lemon & herbs | Toss gnocchi in sauce | Serve with herbs & lemon |
| 225 g mushrooms, thinly sliced | ||||||||
| 1 tsp fennel seeds, lightly crushed | ||||||||
| 3 cloves garlic, minced | ||||||||
| 1 tsp smoked paprika | ||||||||
| 1 tsp oregano | ||||||||
| 1/4 tsp lemon zest | ||||||||
| 1-2 pinches chili flakes, to taste | ||||||||
| 400 ml full-fat canned coconut milk | ||||||||
| 1/4 tsp turmeric | ||||||||
| 90 g spinach, chopped | ||||||||
| juice of 1/2 lemon | ||||||||
| most of 1 handful chives, parsley or basil, chopped (for the sauce) | ||||||||
| 510 g packaged dry gnocchi | Cook gnocchi per package | |||||||
| remaining herbs (for garnish) | ||||||||
| lemon wedges, for serving |
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