Creamy Mushroom Gnocchi with Garlic Croutons

Finely chop the onion and garlic. Put the onions and half of the garlic in one and the other half of the garlic in a second bowl. Clean the mushrooms, cut into quarters and put in a third bowl.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• 4.4 oz Mushrooms

Dice the bread. Heat the olive oil in a non-stick frying pan on medium heat. Fry the garlic for approx. 30 seconds. Add the bread and fry until crispy. Remove from the pan.

• 0.7 oz Whole wheat bread
• 1 tsp Olive oil

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

• 8.8 oz Gnocchi, precooked

Add the olive oil into the pan and fry the onions until they turn translucent. Add the mushrooms and fry for 5 minutes.

• 1 tsp Olive oil

Add the cream cheese, vegetable broth, and bay leaves. Season with salt and pepper and let simmer for 5 minutes.

• 2 Tbsp Vegan cream cheese
• 2⁄3 cup Vegetable broth
• 3 Bay leaves (~ 0.1 oz)
• Black pepper
• Salt

Add the gnocchi into the pan, turn off the heat and warm with the residual heat.

Serve the gnocchi and top with the garlic croutons.

Enjoy your meal!