Summary

Ingredients

• 1 packet vegan gnocchi
• 500 g spinach leaves (frozen), thawed
• 4 mushrooms
• 3 shallot (s)
• 1 organic orange (s)
• 2 tablespoon almond butter
• 1 glass soy milk (soy drink) (soy rice milk) or other vegetable milk your choice, large glass
• some olive oil
• salt and pepper
• nutmeg
• turmeric

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Instructions

1. Put the spinach in a fine-mesh sieve and drain well, then cut roughly with large kitchen scissors.
2. Peel and chop the shallots. I use an onion chopper for this. Clean the mushrooms and cut them into large pieces.
3. Rub the peel off the washed orange. Careful, please! Nothing of the white should be in the food, it tastes bitter. Then squeeze out the juice. Mix the juice and the zest with the almond butter and season with salt, pepper and very light turmeric.
4. Bring the salted water to the boil in a saucepan and add the gnocchi. By the way, they are ready when they swim upstairs and then they should get out quickly!
5. Heat the oil, sweat the shallots, mushrooms and spinach briefly, add the almond butter mixture and fill up with the vegetable milk. Let simmer until the gnocchi are cooked through. Now season with nutmeg (it becomes bitter when it cooks!).
6. Arrange everything together. If you want, you can sprinkle a few orange zest on top for decoration.