GNOCCHI MUSHROOM FLORENTINE

This recipe is delicious and great when you need a quick and easy meal. My husband's comment: "If served with a glass of red wine it would seem gourmet!"

Here is the original recipe from “Rabbit and Wolves” blog that I adapted to make it healthier and faster to prepare: Vegan Gnocchi Mushroom Florentine

What is "nutritional yeast?" Read this “Love and Lemons” blog article to find out.

Here’s a 6 minute interview with Dr. McDougall where he explains why starch-based foods need to be the bulk of our diet: Why Starch Is The Diet For People

What I did:

-Instead of making my own gnocchi I bought 2 packages, 16 ounces each. My husband does not like those made with whole wheat flour so I used ones made with white flour.

-Drained and rinsed a 10 oz jar sliced mushrooms and used in place of fresh mushrooms

-Did not use oil

-Instead of fresh garlic used 1/2 tsp garlic powder and 1/2 tsp onion powder

-I used soy milk instead of almond milk since what I had on hand

-Used entire 12 oz bag frozen leaf spinach instead of fresh spinach

-Did not add salt. Let people salt their own dish if desired.

-I made the sauce in a blender but would have been fine to whisk the ingredients together in the pan

-Sprinkled red pepper flakes on top of my serving

Summary of my instructions:

-Cook gnocchi per package instructions while preparing the sauce

-Drain and rinse mushrooms

-For the sauce mix 1 cup unsweetened nondairy milk, 1 cup vegetable broth, 3 TBSP corn starch, 2 TBSP nutritional yeast, 1 tsp fresh lemon juice, 1/2 tsp garlic powder, 1/2 tsp onion powder.

-Into medium pan combine the mushrooms, spinach, and sauce. Cook over medium heat until warm and thickened, stirring often. Add the cooked gnocchi and gently toss. Serve.