I love gnocchi in any shape or form but this recipe has quickly become my favourite. It’ so simple and somehow is so flavoursome you are going to wonder “how did I make something out of so little ingredients?” The walnuts crumble is utterly delicious and surprisingly very “meaty” and it just works so well with the earthy flavour of the mushrooms.
Serves 2-3 people
About 300gr of vegan gnocchi ( I find mine in the Freefrom aisle in Waitrose or Sainsbury’s)
70-80gr of chestnut mushrooms – sliced
A bag of baby spinach (about 200gr)
1 garlic clove – minced
1/3 cup of walnuts
1 tbsp of nutritional yeast
1tsp of brown miso paste
1tbsp of soy sauce or Tamari
A glug of olive oil for cooking
Salt & pepper to taste
To a food processor add the walnuts, nutritional yeast and miso paste. Blitz until you have quite a fine crumble. Leave it onto one side.
Cook the gnocchi according the packet instructions. Reserve 1-2 tbsp of the cooking water.
In the meantime add the oil to the pan together with the crushed garlic, fry for 1 minute or so then add in the sliced mushrooms. Cook the mushrooms on quite a high heat until all the water has evaporated. Add in the soy sauce and baby spinach. Cook for another 1-2 minutes until the spinach start to wilt.
Drain the gnocchi then add them to the pan with the mushrooms and spinach. Add in the walnut crumble and the reserved cooking water. Mix everything together and add a generous crack of black pepper. Enjoy!