Gnocchi with Spinach and Feta Sauce

Finely chop the onion and garlic, clean and slice the mushrooms and dice the feta cheese and tofu.

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

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

Heat the olive oil in the same pan. Fry the onions, tofu, garlic, and mushrooms until the onions turn translucent.

• 1 tsp Olive oil

Add the spinach and vegetable broth and cook until the spinach is defrosted and the vegetable broth is reduced almost completely.

• 4.4 oz Spinach, frozen
• ½ cup Vegetable broth

Add vegan cream and oregano and let simmer for approx. 2-3 minutes. Turn off the heat, stir in the feta and gnocchi and let it sit for 1-2 minutes.

• 3 ⁠½ Tbsp Vegan cream alternative
• 1 tsp Oregano leaves, dried

Season with salt and pepper.

• Salt
• Black pepper

Enjoy your meal!