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Ingredients
  • Vegan Gnocchi:
  • 3 lbs. Russet potatoes
  • 2 1/2 C. All purpose flour
  • 1 1/2 tsp. Salt
  • Mushroom Florentine Sauce:
  • 10 oz. Baby bella mushrooms, sliced
  • 1 Tbsp. Olive oil
  • 3 Cloves Garlic, chopped
  • 1 C. Almond milk, or non dairy milk
  • 1 C. Vegetable broth
  • 3 Tbsp. Corn starch
  • 2 Tbsp. Nutritional yeast
  • 1 tsp. Lemon juice
  • 6 oz. Spinach, fresh
  • Salt and pepper to taste
Steps
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