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:
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
  1. Cook the gnocchi according to the package. Drain and reserve ¼ cup of the cooking water.
  2. Put the spinach in a food processor along with the next 7 ingredients (through red pepper flakes). Process until smooth.
  3. 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.
  4. 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/