John Myers
Gnocchi with Spinach and Orange Sauce
The perfect gnocchi with spinach and orange sauce recipe with a picture and simple step-by-step instructions.
- 1 Pck. Vegan gnocchi or homemade
- 500 g Thawed frozen spinach leaves
- 4 Mushrooms brown
- 3 Shallots
- 1 Orange, organic
- 2 tbsp Almond butter, white
- 200 ml Plant milk, or Soy rice drink
- Some olive oil
- Salt, pepper, nutmeg, turmeric
- Put the spinach in a fine-mesh sieve and let it drain well before you work it with the scissors. I mean that seriously. Simply cut the spinach roughly with large kitchen scissors. Peel and chop the shallots. You clean the mushrooms and cut them into large pieces. Rub the peel off the washed orange. Careful, please! None of the white should be in the food, it tastes bitter. Then you prawn the orange. Mix the juice with the almond butter and season it with salt, pepper and very light turmeric. Bring salted water to a boil in a saucepan and add the gnocchi. (By the way, they are ready when they swim up and then they should get out quickly!) Heat the oil, sauté shallots, mushrooms and spinach briefly, add the almond butter and orange mix and fill up with the vegetable milk. Simmer until the gnocchi are cooked through. Now season with nutmeg (it becomes bitter when it cooks!). Arrange together and, if you wanted some decoration, put a few orange peel zest on top.
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