Quick Spinach Gnocchi with Creamy Tahini Sauce

• Produce

  • 3 cloves Garlic
  • 1 Red onion, medium

• Refrigerated

  • 1/2 cup Non-dairy milk

• Condiments

  • 3 tbsp Tahini

• Pasta & Grains

  • 1 lb Gnocchi, vegan

• Baking & Spices

  • 1 Salt & pepper

• Other

  • 2 handfuls Fresh spinach (regular or baby

Found on win-winfood.com

Description

Ingredients

• optional: ½ tablespoon olive or coconut oil
• 1 medium red onion, chopped
• 3 cloves garlic (or more to taste), minced or finely chopped
• 1 pound (450 g) vegan gnocchi (and gluten-free if you like)
• 3 tablespoons (45 g) tahini
• ½ cup (120 ml) non-dairy milk
• 2 handfuls fresh spinach (regular or baby)
• salt & pepper to taste (depends on the saltiness of your tahini and your preference, I used ¼ teaspoon each)
• optional: sweet or chili peppers or vegan Parmesan for topping

Directions

• Prepare the gnocchi according to package instructions. If theyre supposed to be boiled, do that in a separate pot. Hack: for extra speedy prep, bring water to a boil in an electric tea kettle and pour that water into your pot. That way, you get your water boiling much faster and shave off at least 5 minutes of cooking time.
• If you prefer to pan fry the gnocchi (you should be able to do that with most brands), you can skip this step.
• Heat the oil if using (or just a non-stick pan) in a large non-stick pan over medium heat and throw in the chopped onion (and the gnocchi if youre pan-frying them).
• Fry for 5 minutes or until the onions soften and start turning golden (and the gnocchi are cooked through).
• Add the garlic and fry for one more minute.
• In the meantime, whisk the tahini with milk.
• If you cooked the gnocchi separately, add them to the pan.
• Pour in the milk and tahini mixture and combine.
• Mix in the spinach and salt and pepper to taste.
• Take off the heat and let sit for a minute or two - the spinach will wilt and the sauce will thicken a bit.
• Serve right away and top with sweet or chili peppers and/or vegan Parmesan if you like.