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Preparation Time 10 minutes | Cooking Time 20 minutes | Preheat to 200 degrees | Serves 2
A quick and easy recipe from Aaron Calder using our Blue English Style Sheese Wedge for a winter-warming vegan Gnocchi dish, perfect for cold evenings.
BLUE SHEESE, SPINACH & WALNUT GNOCCHI BAKE printable download
250g vegan gnocchi – cooked
1 medium onion – chopped
1 clove of garlic – minced
2 tbsp nutritional yeast
1/2 tsp English mustard
Pinch of salt
Season with black pepper
150g baby spinach
200ml vegan cream (I used soya)
25g grated blue Sheese
Handful of chopped walnuts
Fry the onion & garlic in a little oil until softened. Pour in the cream, mustard, nutritional yeast, salt & pepper. Mix & simmer for a few minutes.
Add the Sheese, spinach, walnuts & cooked gnocchi. Stir until the spinach has wilted.
Pour into an oven proof dish, add a little more grated Sheese & a sprinkle of walnuts.
Bake for 20 minutes.
You will need
