Gnocchi with Spinach Mushroom Sauce and Tofu

Take the spinach out of the refrigerator, put it in a bowl and let defrost.

• 4.4 oz Spinach, frozen

Finely chop the onion and garlic. Dice the tofu, clean the mushrooms, cut into quarters and put everything in a bowl.

• 1 Onion, yellow (~ 2.8 oz)
• ½ Garlic clove (~ 0.1 oz)
• 3.5 oz Smoked tofu
• 4.4 oz Mushrooms

Heat the canola oil in a non-stick frying pan over medium heat. Fry the gnocchi until golden brown and set aside.

• 1 tsp Olive oil
• 8.8 oz Gnocchi, precooked

Add the olive oil into the pan and fry the onions, garlic, mushrooms, and tofu until the onions turn translucent.

• 1 tsp Olive oil

Add the spinach, yeast flakes and vegetable broth. Let simmer until the vegetable broth is reduced completely.

• 1 tsp Nutritional yeast
• 3 ⁠½ Tbsp Vegetable broth

Add the vegan cream alternative and oregano. Let simmer until your sauce is creamy. Stir occasionally.

• ½ cup Vegan cream alternative
• 1 tsp Oregano leaves, dried

Add the gnocchi, heat with the residual heat, season with salt and pepper and serve.

• Salt
• Black pepper

Enjoy your meal!