Author: Kate Ford | The Veg Space
Ingredients
5 small shallots (or 1-2 large shallots or a small onion)
2 tbsp rapeseed or olive oil
1 tsp ready-chopped garlic / garlic purée
250 g mixed mushrooms (I used portobello, chestnut and shiitake)
500 g ready-made gnocchi (check it is vegan)
125 ml white wine (check it is vegan)
125 ml vegetable stock
handful baby spinach
3 tbsp soya cream
vegan parmesan-style 'cheese' (optional)
Instructions
Peel and finely slice the shallots. Heat the oil in a large, lidded frying pan or casserole dish and gently fry the shallots and garlic for 2-3 minutes until starting to soften.
Thickly slice or halve the mushrooms (depending on their size), and add to the pan. Turn up the heat and cook for 3-4 minutes until they have released their juices. Season well with salt and black pepper.
Add the gnocchi and then the white wine, and let it bubble for a minute, then pour over the vegetable stock, turn down to a medium simmer, cover with the lid and cook for 5 minutes, stirring occasionally.
Roughly chop the spinach, then stir it in, followed by the soya cream. Taste and adjust seasoning if necessary, then serve immediately, with a grating of vegan 'parmesan'.