#gnocchidelight

A comforting vegan dish with soft gnocchi, bright spinach, juicy cherry tomatoes, and vegan mozzarella cheese that is baked just right.

Ingredients: 500g vegan gnocchi. 200g spinach. 250g cherry tomatoes, halved. 200g vegan mozzarella cheese Moxarella, shredded. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp dried basil. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: Start by heating the oven up to 400F 200C. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook until it smells good. It will get soft after you add the cherry tomatoes. Put in the spinach and cook until it wilts. Add salt, pepper, dried oregano, and dried basil to taste. In the meantime, cook the gnocchi according to the directions on the package. Remove the water and set it aside. Put the cooked gnocchi and the spinach-tomato mixture in a baking dish. Add vegan mozzarella cheese shreds on top. Put it in an oven that has already been heated and bake for 15 to 20 minutes, or until the cheese melts and bubbles. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

This dish is so rich and delicious because it has pillowy gnocchi and a mushroom ragu that tastes like luxury thanks to the truffle oil. Great for a cozy dinner or a special event.

Ingredients: 500g gnocchi. 2 tbsp olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 500g mixed mushrooms, sliced. 1/2 cup vegetable broth. 1/4 cup heavy cream. 2 tbsp truffle oil. Salt and pepper to taste. Grated Parmesan cheese, for serving. Fresh parsley, chopped, for garnish.

Instructions: Boil gnocchi according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened. Add minced garlic and cook for another minute. Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown. Pour in vegetable broth and simmer until reduced by half. Stir in heavy cream and truffle oil. Season with salt and pepper to taste. Add cooked gnocchi to the skillet and toss until evenly coated with the mushroom ragu. Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley.

Prep Time: 15 minutes

Cook Time: 20 minutes