Vegan Gnocchi with Mushrooms & Spinach

🛒 Ingredients

• #For the Gnocchi;
• 1 kg starchy potatoes (such as Russet), peeled and boiled until soft
• 200–250 g all‑purpose flour (or gluten‑free flour blend)
• 1 tsp fine salt,, 2 tbsp olive oil
• 1–2 tbsp reserved potato water (only if needed)
• #For the Sauce & Sauté;
• 400 g button or chestnut mushrooms, sliced
• 2 garlic cloves, minced.. 2 large handfuls fresh spinach
• 3 tbsp olive oil.. 1 tbsp nutritional yeast (optional, for cheesy umami flavour)
• Salt and black pepper to taste.. 1 tsp dried thyme or rosemary (optional)
• Toasted pine nuts for garnish.. Fresh chopped parsley for garnish

👩‍🍳 Instructions

1. 1

   Mash potatoes: Drain boiled potatoes well and mash them while still warm using a potato ricer or fork — do not use a blender, as this makes the dough sticky. Let steam escape for a few minutes.

2. 2

   Make dough: Add salt and olive oil to the mashed potatoes. Gradually mix in the flour, working gently with your hands until you get a soft, smooth dough that does not stick to your hands. Do not over‑knead or the gnocchi will turn tough.

3. 3

   Shape: Take small portions of dough, roll into long ropes about finger‑thick, then cut into 2–3 cm pieces. Press lightly with a fork to make the classic ridges that hold sauce well.

4. 4

   Cook gnocchi: Bring salted water to a gentle boil. Drop in the gnocchi — they are done when they float to the surface (about 2–3 minutes). Lift out carefully with a slotted spoon.

5. 5

   Sauté: Heat olive oil in a large pan. Fry mushrooms until golden and all liquid evaporates. Add garlic and cook until fragrant, then toss in spinach just until wilted. Season well with salt, pepper, and herbs.

6. 6

   Combine: Add the cooked gnocchi to the pan, toss gently, and lightly pan‑fry for 1–2 minutes to coat them in flavour.

7. 7

   Serve: Plate up and top generously with toasted pine nuts and fresh parsley. Enjoy hot.