GLUTENFREE GNOCCHIS Tossed In A Quick Sauté Of MUSHROOMS AN

GLUTENFREE GNOCCHIS tossed in a quick sauté of MUSHROOMS AND LEEK

Ingredients (2 SERVES)
* 250 g glutenfree gnocchis
* 1 tsp plant-based butter
* 4-7 sage leafs
* 250g sliced mushrooms
* 100 g firmed tofu, cubes
* 1/2 leek
* 1 tsp finely chopped thyme
* 1 pinch salt
* 1 tbsp nutritional yeast
Garnish
* 1 tsp fresh chives, finely chopped
* pinch chili flakes
*****************Method**********************
* Bring a large pot of salted water to boil, add the gnocchi and simmer until the gnocchi rises to the top of the water. Drain and toss gently with a little olive oil to prevent sticking.
* Warm a large non-stick frying pan with 1-2 tsp of butter. Toss the sage first, then add gnocchi’s. Stir until slightly crispy, then add all other ingredients and fry for 5-10 minutes, stir continuously.
* Finish by adding pepper and salt to taste.
* Divide between the serving dishes. Serve with fresh chives & flakes (optional)
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