Spinach & Mushroom Gnocchi With Walnut Meat
Gnocchi is a potato-based pasta that is super healthy thanks to its heart-friendly potassium. It therefore makes a great foundation for a delicious plant-based meal. This is my all-time favourite gnocchi dish! You’ll be amazed by how simple it is to make, and you’ll instantly fall in love with its rich flavours and textures.
300g of store-bought gnocchi (choose a brand made without eggs)
2 tbsp of olive oil
75g of sliced fresh button mushrooms
225g of fresh spinach
FOR THE WALNUT MEAT
30g of raw walnuts
1 tsp of balsamic vinegar
½ tsp of coconut aminos
1 tsp of ground cumin
1 tsp of ground coriander
Pinch of smoked paprika garlic powder
Freshly ground black pepper
Bring a large pot of water to a boil.
TO MAKE THE WALNUT MEAT: In a food processor, combine the walnuts, vinegar, coconut aminos, cumin, coriander and paprika. Season with garlic powder and pepper. Pulse several times until the walnuts are broken down and crumbly, making sure not to overprocess the mixture into a paste. Set aside.
Add the gnocchi to the boiling water and cook until they float to the top. Drain and set aside.
In a medium frying pan, heat the olive oil over medium-high heat. Add the mushrooms and cook, stirring, for a few minutes, until browned. Reduce the heat to medium, add the gnocchi and most of the walnut meat (reserving some for garnish) and cook, stirring gently, for a few more minutes.
Toss in the spinach and stir until wilted.
Serve the gnocchi garnished with the reserved walnut meat
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