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Vegan Gnocchi Mushroom Florentine

Lauren Hartmann
  • 75 minutes
  • Serves

INGREDIENTS

10 oz

Baby bella mushrooms

3 cloves

Garlic

3 lb

Russet potatoes

6 oz

Spinach, fresh

1 cup

Almond milk

1 cup

Vegetable broth

1 tsp

Lemon juice

2 1/2 cups

All purpose flour

3 tbsp

Corn starch

2 tbsp

Nutritional yeast

1 1/2 tsp

Salt

1

Salt and pepper

1 tbsp

Olive oil