Carrot & Flaxseed Gnocchi

Carrot & Flaxseed Gnocchi
  • Vegano Carrot Gnocchi
  • Vegano Herb Butter
  • Portobello Mushroom
  • Vegan Parmesan
  • Spinach
30 mins

This vegan and gluten-free carrot and flaxseed gnocchi is mixed with fresh spinach and sautéed in a delicious herb butter!

Step 1: Remove ingredients from bag

Remove Vegano Carrot Gnocchi, Vegano Herb Butter, portobello mushroom, vegan parmesan and spinach from the bag to prepare for cooking.

Step 2: Prepare the portobello mushroom

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.

Step 3: Slice the portobello mushroom

After the stems and gills have been removed, slice the mushrooms into thick strips.

Step 4: Cook the mushrooms

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.

Step 5: Cook the Vegano Carrot Gnocchi

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.

Step 6: Cook the spinach and the Vegan Herb Butter

Add the spinach and the Vegan Herb Butter into the pan and mix. (If you would like less oil, add half the amount of Vegan Herb Butter). Continue to cook until the spinach leaves have wilted down and any excess moisture has evaporated. (approximately 5 minutes). NOTE: We do not add salt to our meals so season with salt to your liking.

Step 7: Plate your meal

Transfer the contents of the pan onto plates or bowls and divide evenly. Garnish with a sprinkle of Vegan Parmesan.

Per Serving
Calories 320
Fat 8g
Carbohydrates 45g
Protein 9g
  • Oil (Vegetable, Olive)
  • Salt and pepper

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