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This vegan and gluten-free carrot and flaxseed gnocchi is mixed with fresh spinach and sautéed in a delicious herb butter!
Remove Vegano Carrot Gnocchi, Vegano Herb Butter, portobello mushroom, vegan parmesan and spinach from the bag to prepare for cooking.
Rinse the portabello mushroom under cold water, pat dry with a paper and remove the stems. Using a spoon, scoop the gills out of the underside of the mushroom.
After the stems and gills have been removed, slice the mushrooms into thick strips.
Heat a large pan on medium heat and add two tablespoons of oil (vegetable, olive). Add the mushrooms to the hot pan and saute for 8-10 minutes or until they start to caramelize.
Add the pre-made Carrot & Flaxseed Gnocchi to the pan and continue to cook for another 8-10 minutes or until the gnocchi begins to brown.
Add the spinach and the Vegan Herb Butter into the pan and mix. Continue to cook until the spinach leaves have wilted down and any excess moisture has evaporated. (approximately 5 minutes).
Transfer the contents of the pan onto plates or bowls and divide evenly. Garnish with a sprinkle of Vegan Parmesan.