Gnocchi with mushrooms and spinach: vegan



1 tbsp olive oil
2 bags of frozen shiitake mushrooms
1 medium bag of baby spinach

1 16 oz package of potato gnocchi

1/3 c tahini
juice of one lemon
2 cloves garlic pressed
water to thin sauce

salt and pepper to taste


In a large dutch oven or sauce pot, sauté mushrooms in olive oil. When mushroom water evaporates and they start to brown, add spinach and cook till wilted. Turn off heat.

In a large pot boil water for gnocchi and cook according to package directions. Drain and add to the mushrooms and spinach.

Make a sauce with the tahini, lemon juice and garlic. The tahini will thicken as you mix it, add water a little at a time to make a smooth consistency sauce. Pour over gnocchi and vegetables and serve.

Serves 4: 332 calories per serving, 1328 for the whole dish.

Rating: 5 out of 5.

The lemon juice and tahini makes a tart contrast to the smokiness of the mushrooms and spinach and tastes delicious.


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