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.