Name: Creamy Spinach Artichoke Gnocchi
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 4 oz firm or silken tofu; 0.25 cup raw cashews (or a mix of cashews and hemp seeds); 0.5 tsp onion powder; 0.25 tsp ground mustard (or 0.5 tsp prepared natural mustard); 2 tbsp nutritional yeast; 1 tsp miso ((use chickpea miso for soyfree)); 1 tsp dried basil (or a mix of basil and oregano); 1 tbsp lemon juice; 0.5 tsp salt; 1 cup water (or stock); 3 tsp olive oil (divided); 5 clove garlic (minced); 0.25 tsp red pepper flakes; 1 cup chopped red or white onion; 8 oz refrigerated potato gnocchi; 7 oz marinated artichoke hearts (drained and chopped); 5 oz baby spinach (or chopped spinach); 3.5 tbsp vegan mozzarella (optional); null null fresh basil (torn, for topping, as needed); null null red pepper flakes (for topping)

Instructions

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1

Add silken tofu (4 oz), raw cashews (0.25 cup), onion powder (0.5 tsp), ground mustard (0.25 tsp), nutritional yeast (2 tbsp), miso (1 tsp), dried basil (1 tsp), lemon juice (1 tbsp), salt (0.5 tsp), and water (1 cup) to a blender. Blend for 1 minute, then let sit for 5 minutes. Blend again for 30 seconds, and another 30 seconds if not smooth. Set the cream sauce aside.
2

Heat a large skillet over medium heat and add olive oil (2 tsp). Reduce heat to medium-low, stir in minced garlic (5 clove) for 10-15 seconds. Mix in red pepper flakes (0.25 tsp). Add chopped red or white onion (1 cup) and a generous dash of [salt]. Increase heat to medium and cook, stirring every 2 minutes, until translucent (total 6 minutes). Add a splash of [water] around the 3-minute mark to help browning and even cooking.
3

Once onions are translucent, add refrigerated potato gnocchi (8 oz) and the remaining olive oil (1 tsp). Cook for 2 to 4 minutes until gnocchi is toasty and golden. Fold the marinated artichoke hearts (7 oz) and cream sauce into the skillet. Rinse out the blender with about water (0.5 cup), then pour into the skillet. Mix everything well, then reduce heat to medium-low.
4

Bring the mixture to a boil (3-4 mins), then mix in baby spinach (5 oz). Add as much as fits, cover with a lid, and let steam/wilt for 1-2 minutes. Open the lid and fold spinach into the sauce. Taste and adjust [salt] and flavor. Adjust consistency with more [water] or stock if desired.
5

Top the creamy gnocchi with vegan mozzarella (3.5 tbsp) and [fresh basil]. Cover and cook for 1 to 2 minutes until mozzarella melts. If skillet is oven-safe, broil for a minute to melt and slightly brown the cheese. Garnish with [fresh basil] and [red pepper flakes]. Serve creamy and hot with a side salad or garlic bread.