The artichoke of spinach gnocchi combines the delicious flavors and the ceremony plots immerse yourself with the Spinach Artichoke with Slowy Gnocchi! This easy 1-Pan meal is rich in proteins and vegetables! (Gluten -free options, without soy and walnuts)
Gnocchi seems to have a moment on social media, so I had a lot of chilled gnocchi and I decided to use it in creamy sauce. And what better creamy sauce to use spinach artichoke sauce? It is like an immersion in high spinach of spinach with crunchy and slow -shaped gnocchi.
The dive is super creamy from tofu and anachds, there are two sources of proteins in there. And there is a nutritional yeast for even more. You can also add seeds, such as hemp seeds, for further proteins.
Spinaci Carcolo Gnocchi is an extraordinary dinner alone, and you can also combine it with a crucited tofu, soy curls, vegan chicken or even bacon lentils from mine Smoky pan lasagna.
This recipe is also super easy. You do it in one pan in about 30 minutes. Prepare everything, cut your aromatic, prepare the spinach and condiments and you will be on the right way to make this gnocchi of easy, delicious and creamy spinach artichokes!
Serve this hot and creamy dish alone, or with a toasted natural yeast, garlic bread or a salad on the fresh side.
Because you will love the artichoke gnocchi of spinach
- Crunchy gnocchi and slowy
- Cremosa spinach artichoke sauce
- 30 minutes, 1 pan meal
- Easy to make gluten -free, soy without nuts without nuts
Prepare the cream sauce.
- Add the whole Salsa ingredients to a blender and mixture for 1 minute. Leave to rest for about 5 minutes to rehydrate the anacardi or seeds. Then mix again for 30 seconds. If the mixture is not yet smooth, mix for another 30 seconds. Put the cream sauce aside.
Create Spinach Artichoke Gnocchi.
- Heat a large pan over medium heat and add 2 teaspoons of olive oil. Once the oil is hot, reduce the medium-low heat and mix in the chopped garlic. Mix for 10-15 seconds, then mix in the pepper bows And mix. So add the chopped onion and a generous pinch of salt. Increase the medium heat and cook, mixing every 2 minutes, until the onions are translucent. (Total 6 minutes). You can add a water splash Around the 3 -minute sign to help brown onions and cook evenly.
- Once the onions are translucent, add the Gnocchi and the remaining spoon of olive oil. Cook from 2 to 4 minutes until the gnocchi start to become toasted and golden. Fold the artichokes and cream sauce in the pan and mix well. Rinse the blender with about ½ cup of waterThen pour it into the pan. Mix everything well, then reduce medium-low heat.
- Bring the mixture to a boil, 3-4 minutes, then mix in the spinach. It may not be all suitable simultaneously, so add as much as possible and cover the pan with a lid. Let the spinach vain and dry for a minute or two, then open the lid and fold it in the sauce.
- Taste and season the salt and flavor. Add more salt or tangif necessary. Top with creamy gnocchi with vegan mozzarella and fresh basil. Cover the pan again and cook for another 1-2 minutes until the mozzarella melts. If your pan is sure for the oven, you can also place it under the grill for a minute or so to dissolve and brown the cheese. Garnish with fresh basil flakes and pepper. Serve creamy and warm with one side of lateral salad or crispy garlic bread.
To make it no walnuts, replace the anacardi with hemp seeds and make sure the cheese is walnuts.
For without soy, replace the tofu with extra ¼ cup or hemp seeds and be sure to use a vegan cheese without soy. For a gluten -free version, use gluten -free gnocchi.
For the best plot, toast to the gnocchi before adding any liquid to the pan. It improves the flavor and makes it soft and sprinkled instead of gummy.
You can also mix in other vegetables, such as chopped Swiss chard, mustard vegetables, amaranth vegetables or any leafy vegetables you like.
Calories: 390Kcal, Carbohydrates: 47G, Protein: 12G, Fat: 19G, Saturated fat: 3G, Polynsaturo fat: 1G, Monolysatuine fat: 6G, Sodium: 697mg, Potassium: 559mg, Fiber: 9G, Sugar: 4G, Vitamin A: 5148Iu, Vitamin C: 35mg, Soccer: 125mg, Iron: 6mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients
- Silk tofu – O tofu stop. Silk tofu has a softer consistency and produces such a velvety cream sauce! Replace with multiple anachds for soy.
- Alsow raw – The imbed anacardi make the sauce so creamy! Replace with hemp seeds for walnuts.
- land spices/Herbs – onion dust, ground mustard (or prepared, natural mustard), nutritional yeast and dry basil and/or oregano season the cream sauce. For the gnocchi, you will togmerate pepper flakes even more to instill the sauce!
- Mischovy – adds Umami to the sauce. Use Chickpea Miso or Ometti for Soyfree
- lemon juice – For Tang. You can end with extra lemon juice, if you wish.
- olive oil – To brown and add depth to the sauce.
- aromatic – Garlic and onion Add Massa and Umami to the sauce.
- gnocchi – Use refrigerated stable gnocchi or shelves for this recipe. I use potato gnocchi
💡Tips
- For the best plot, toast to the gnocchi before adding any liquid to the pan. It improves the flavor and makes it soft and sprinkled instead of gummy.
- The addition of small water sketches helps onions to cook more quickly and evenly.
- Smaller full of spinach will fond more easily in the sauce, then use the spinach of the child or cut the spinach in small pieces, if you use larger spinach leaves.
How to prepare Spinach Artichoke Gnocchi
Add the whole Salsa ingredients to a blender and mixture for 1 minute. Leave to rest for about 5 minutes to rehydrate the anacardi or seeds. Then mix again for 30 seconds. If the mixture is not yet smooth, mix for another 30 seconds. Put the cream sauce aside.
Heat a large pan over medium heat and add 2 teaspoons of olive oil. Once the oil is hot, reduce the medium-low heat and mix in the chopped garlic. Mix for 10-15 seconds, then mix in the pepper bows And mix. So add the chopped onion and a generous pinch of salt. Increase the medium heat and cook, mixing every 2 minutes, until the onions are translucent. About 6 minutes you can add a water splash About 3-4 minutes to help brown onions and cook evenly.
Once the onions are translucent, add the Gnocchi and the remaining spoon of olive oil. Cook from 2 to 4 minutes until the gnocchi start to become toasted and golden.
Fold the artichokes and cream sauce in the pan and mix well. Rinse the blender with about ½ cup of waterThen pour it into the pan. Mix everything well, then reduce medium-low heat.
Bring the mixture to a boil, then mix spinach. It may not be all suitable simultaneously, so add as much as possible and cover the pan with a lid. Let the spinach vain and dry for a minute, then open the lid and fold it in the sauce. Taste and season the salt and flavor. Add more salt or tangif necessary. Check if the gnocchi are dark and cooked.
At the top of the gnocchi with vegan mozzarella and fresh basil.
Cover the pan again and cook for another minute until the mozzarella melts. If your pan is sure for the oven, you can also place it under the grill for a minute or so to dissolve and brown the cheese. Garnish with fresh basil flakes and pepper.
For a crunchy dressing, it is possible to add breadcrumbs together with the mozzarella before cooking. If your pan is not heat proof, toast the breadcrumbs separately in a small pan with olive oil until golden brown, then sprinkle on the top just before serving.
What to serve with Spinach Artichoke Gnocchi
Serve this hot and creamy dish alone, or with a toasted natural yeast, garlic bread or a salad on the fresh side. You can also combine it with a crucited tofu, crispy soy curls, vegan chicken or even bacon lentils from mine Smoky pan lasagna.
Frequent questions
You can easily make this gluten, without soy and/or walnuts.
To make it no walnuts, replace the anacardi with hemp seeds and make sure the cheese is walnuts.
For without soy, replace the tofu with extra ¼ cup or hemp seeds and be sure to use a vegan cheese without soy. For a gluten -free version, use gluten -free gnocchi.
