Creamed Gnocchi with Tempeh, Asparagus, and spinach

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Creamed Gnocchi with Tempeh, Asparagus, and Spinach

This yummy creamy dish has been created by Hanna

(instagram: @saltyseavegan)

Ingredients

• 1-2 tsp olive oil
• 1/3 cup diced white onion
• 2 tsp minced garlic
• 8 oz fresh asparagus
• 2 cups fresh spinach
• 1 lb fresh potato gnocchi
• Fresh tomato, for topping
• Vegan parmesan, for topping
• Lemon zest, for topping
• Himalayan salt
• Freshly ground black pepper

Marinade & Tempeh

• 8 oz packet of Tootie's Tempeh
• 3 Tbsp low sodium tamari
• 3 Tbsp water
• 2 Tbsp date syrup
• 1 tsp smoked paprika
• 1 tsp minced garlic
• 1 tsp liquid smoke
• 1-2 tsp olive oil

Cream Sauce

• 1/2 cup raw cashews, softened
• 2/3 cup low sodium vegetable broth
• 2 tsp olive oil
• 2 tsp fresh lemon juice
• 1 tsp minced garlic

Instructions

1. Whisk together tamari, water, date syrup, paprika, garlic and liquid smoke in a shallow dish.
2. Cut tempeh into 1/2" cubes. Toss in tamari mixture. Marinate in the fridge for a minimum of 4 hours, tossing halfway through.
3. Heat oil in a pan on medium high heat. Add marinated tempeh and cook for 4 minutes on each side. Set Aside.
4. Make cream sauce by combining cashews, broth, olive oil, lemon and garlic in a high speed blender. Blend until smooth. Add more vegetable broth if needed. Set aside
5. Heat olive oil in a clean pan on medium high heat. Add onion and cook until translucent. Mix in garlic and cook until fragrant. Toss in asparagus and cook, stirring occasionally, until tender.
6. Stir in spinach, cooked gnocchi and tempeh. Mix until spinach is wilted then pour then pour in cream sauce. Let thicken.
7. Taste and season with salt and pepper. Top with fresh tomato, parmesan and lemon zest.
8. Serve hot and enjoy!

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