Vegan Potato Gnocchi with Mushrooms and Greens
A savory mixture of mushrooms and fresh greens adds fresh flavor to these melt-in-your-mouth vegan gnocchi. Ideal for your next dinner party!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Ingredients
- 2 lb. russet potatoes, peeled and cut into 1-inch pieces
- 1 tablespoon flaxseed meal
- 1 cup white whole wheat flour, plus more for dusting
- ½ teaspoon regular or sodium-free baking powder
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1½ lb. assorted fresh mushrooms, sliced (9 cups)
- 4 cups fresh baby spinach or a mix of baby spinach and arugula
- ½ cup chopped fresh parsley
- ⅓ cup tahini
- ¼ cup lemon juice
- 3 cloves garlic
- Crushed red pepper (optional)
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