Spinach-stuffed Gnocchi with Plant-Based Mozzarella

Name: Spinach-stuffed Gnocchi with Plant-Based Mozzarella
Total time: 80 min
Ingredients: 600 g (1.33 lb) floury potatoes; 120 g (1 cup) wheat flour (type 405); 120 g (0.75 cups) durum wheat semolina; salt; pepper; nutmeg; 50 g (1.75 oz) fresh spinach leaves; 25 g (1 oz) arugula; 1 garlic clove; 1 1/2 tbsp nutritional yeast; 25 g (1 oz) ground hazelnuts; 125 g (0.25 lb) plant-based cream cheese; approx. 100 g (3.5 oz) plant-based mozzarella (optional); breadcrumbs for firming; lemon juice; 1 onion; 600–800 g (1.33–1.75 lb) canned chopped tomatoes; 1 tbsp vegan butter (optional); vegetable oil for frying; olive oil (or vegan butter) for frying; 1–2 garlic cloves (optional); plant-based parmesan cheese as topping

www.zuckerjagdwurst.com

If you want to make homemade gnocchi, then do it extra – and by that we mean: let's stuff them! Here's how to create a vegan mozzarella and spinach filling.

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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.zuckerjagdwurst.com.

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