Spinach-stuffed Gnocchi with Plant-Based Mozzarella | Recipe | Zucker&Jagdwurst

Ingredients

• For the gnocchi:
• 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
• For the filling:
• 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
• For the sauce:
• 1 onion
• 600–800 g (1.33–1.75 lb) canned chopped tomatoes
• 1 tbsp vegan butter (optional)
• vegetable oil for frying
• To serve:
• olive oil (or vegan butter) for frying
• 1–2 garlic cloves (optional)
• plant-based parmesan cheese as topping