Whole-Wheat Gnocchi with Creamy "No Cream" Spinach Sauce
Whole-wheat gnocchi and a tofu-based spinach sauce means this pasta dish is filled with fiber, protein and nutrients. The only downside to a dairy-free sauce is that it tends to seize up and stick to the pasta once mixed together. So, if you're making more than tonight's dinner, I would keep the extra sauce and gnocchi separate and heat them together just before serving.
Author: Healthy Recipe Ecstasy
Recipe type: Pasta
Serves: 4-6
Ingredients
32 ounces whole-wheat gnocchi
2 cups spinach leaves
¼ cup chopped parsley
6 ounces firm tofu, drained
2-3 small garlic cloves, chopped (start with 2 cloves and add more if you want a stronger garlic flavor - because the garlic is mostly raw it's pretty strong to begin with)
2 teaspoons chopped shallots
¼ cup plus 1 tablespoon low-sodium vegetable broth
½ teaspoon salt
⅛ teaspoon red pepper flakes
¼ cup cooking water
Parmesan cheese or nutritional yeast (optional)
Instructions
Cook the gnocchi according to the package. Drain and reserve ¼ cup of the cooking water.
Put the spinach in a food processor along with the next 7 ingredients (through red pepper flakes). Process until smooth.
Add the sauce to a large pot and slowly heat over medium-low heat until warm. Don't boil or the sauce will break. When the sauce is warm, add the gnocchi to the pot along with the ¼ cup of cooking water. Mix until the sauce completely coats the pasta.
Top with parmesan cheese or nutritional yeast, if desired. Serve immediately.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/whole-wheat-gnocci-with-creamy-no-cream-spinach-sauce/