Gnocchi with spinach and orange sauce

Ingredients for 4 servings:

• 1 pack of vegan gnocchi
• 500 g leaf spinach (frozen), thawed
• 4 mushrooms
• 3 shallots
• 1 organic orange(s)
• 2 tbsp almond butter
• 1 jar soy milk (soy drink) (soy-rice milk) or other plant milk of your choice, large jar
• some olive oil
• salt and pepper
• nutmeg
• turmeric

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan, creamy-fresh and delicious

Place the spinach in a fine-mesh sieve and drain well, then roughly chop with large kitchen scissors. Peel and chop the shallots. I use an onion chopper for this. Clean the mushrooms and chop roughly. Grate the zest from the rinsed orange. Be careful, please! Don’t use any of the white part in the dish, as it will taste bitter. Then squeeze out the juice. Mix the juice and zest with the almond butter and season with salt, pepper, and a very small amount of turmeric. Bring a pot of salted water to a boil and add the gnocchi. They’re done when they float to the top, so remove them quickly! Heat the oil, briefly sauté the shallots, mushrooms, and spinach, add the almond butter mixture, and top up with the plant-based milk. Simmer until the gnocchi are tender. Season with nutmeg now (it becomes bitter when it cooks!). Serve everything together. If you like, you can sprinkle some orange zest on top for decoration.