Thursday, August 20, 2020

Gnocchi Florentine Alfredo [gluten-free, dairy-free, oil-free, vegan]

1 box of Delallo Gluten-Free Gnocchi

2 cups baby spinach, chopped
8 oz mushrooms, chopped small
1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained, then chopped

Alfredo Sauce Ingredients:
3/4 cup raw cashews (soak in water a few hours if you don't have a high-speed blender)
1 T nutritional yeast flakes
1 T fresh lemon juice
1 clove of garlic
3/4 cup water
1/2-3/4 t salt

In a skillet, cook the mushrooms, spinach, and sun-dried tomatoes with a few T of water over medium-high heat until cooked down. While that is cooking, blend the sauce ingredients in a high-speed blender (or cup blender) until super smooth and creamy). Set aside.
Cook gnocchi according to package directions (boil water, cook for 2 minutes until gnocchi float to the top, drain). Add the gnocchi and sauce to the veggies, stir to combine, and serve warm!


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