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Baked Gnocchi with Spinach and Mushrooms in Tofu Cream Sauce

This recipe serves 2 as a main dish or 4 as a side.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 431kcal
Author Lauren Keating

Ingredients

  • 12 ounces potato gnocchi
  • 2 tablespoons MELT Organic spread
  • 2 shallots thinly sliced
  • 2 garlic cloves minced
  • 4 ounces crimini mushrooms sliced
  • 5 ounces baby spinach about 5 cups
  • ¼ teaspoon crushed red pepper flakes
  • 12 ounces silken tofu
  • cup water
  • 1 lemon zested and juiced
  • salt and pepper to taste

Instructions

  • Heat oven to 350ºF.
  • Bring a large pot of water to a rolling boil. Add the gnocchi and cook 6 minutes, or as instructed on the package. Drain.
  • Meanwhile, melt the MELT spread in a large, oven-safe pan set over medium heat. Add the shallot and garlic and cook 2-3 minutes, or until softened. Add the mushrooms and cook 5 minutes, stirring occasionally. Add the spinach, cooked gnocchi, and red peppers; stir until the spinach is wilted.
  • In a blender, combine the tofu, water, lemon juice, and lemon zest. Blend on high until smooth, 10-15 seconds. Season to taste with salt and pepper. Pour the cream sauce over the gnocchi.
  • Bake for 15 minutes. Stir and serve immediately, topped with additional red peppers if desired.

Nutrition

Calories: 431kcal | Protein: 20g | Fat: 12g | Cholesterol: 11mg | Fiber: 5g