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Vegan Potato Gnocchi with Mushrooms and Greens
Ingredients
  • 2 lb. russet potatoes, peeled and cut into 1-inch pieces
  • 1 tablespoon flaxseed meal
  • 1 cup white whole wheat flour, plus more for dusting
  • ½ teaspoon regular or sodium-free baking powder
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1½ lb. assorted fresh mushrooms, sliced (9 cups)
  • 4 cups fresh baby spinach or a mix of baby spinach and arugula
  • ½ cup chopped fresh parsley
  • ⅓ cup tahini
  • ¼ cup lemon juice
  • 3 cloves garlic
  • Crushed red pepper (optional)
Steps
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