Recipe: Gluten Free Mushroom Gnocchi
- 1-2 tsp avocado oil
- 500g (17oz) gluten free gnocchi (this meal can be vegan if you opt for a brand which makes gnocchi without the egg)
- 3 cups of chopped mushrooms
- 1 can washed cannellini beans
- 1/3 cup coconut milk
- Baby spinach
Place 1-2 tsp of avocado oil into a skillet on a low heat
Add gnocchi to skillet, ensuring there are gaps between the individual pieces
Allow the gnocchi to cook for 3-5 minutes on each side to allow them to become slightly crispy on the outside but cooked through the centre.
Add in 3 cups of chopped mushrooms and 1 can of washed cannellini beans, allow this to cook for another 5 minutes.
Add in 1/3 cup of coconut milk and a handful of dairy free cheese (if you don't need to be dairy-free with your diet choose parmesan for a better flavour match), allow this all to melt in for another 10 minutes.
Lastly add in some baby spinach (however much you desire) and stir this through, the spinach will wilt very quickly, so don't let it cook for more than another 5 minutes.
Serve and add baby spinach on top