Dairy Free Baked Gnocchi

January 15, 2015

Baked Gnocchi with Spinach and Mushrooms (Dairy Free!)

12 ounces potato gnocchi
2 tablespoons MELT Organic spread
2 shallots, thinly sliced
2 garlic cloves, minced
4 ounces crimini mushrooms, sliced
5 ounces baby spinach (about 5 cups)
¼ teaspoon crushed red pepper flakes
12 ounces silken tofu
? cup water
1 lemon, zested and juiced
salt and pepper, to taste

Heat oven to 350ºF. Bring a large pot of water to a rolling boil. Add the gnocchi and cook 6 minutes, or as instructed on the package. Drain. Meanwhile, melt the MELT spread in a large, oven-safe pan set...
See the full directions on my site

Nutritions

Calories
907

Sodium
633mg
26% DV

Fat
26g
40% DV

Protein
57g
115% DV

Carbs
121g
41% DV

Fiber
18g
72% DV