2 SERVINGS
MATERIAL
heavy-bottomed pan
casserole
400 to 500 gr vegan Gnocchi
4 tbsp nutritional yeast
2 tbsp lemon juice fresh or concentrated
1 cup arugula
1/2 cup spring onion in slices
2 tbsp vegan butter
2 tbsp fresh thyme
1 clove garlic
salt and pepper
Boil the gnocchi as indicated on the package. Usually only a few minutes in boiling water with little olive oil.
Melt the butter in the pan and lightly fry the thyme. Reduce heat slightly and pour the lemon juice so that it becomes a sauce.
Add spring onion, cooked gnocchi, yeast and pressed garlic, bake until the gnocchi gets a light color and looks more crispy.
Season with pepper and some salt. If desired add extra lemon juice, add the arugula and serve.
Not a very large portion, I usually eat this accompanied with a green salad.
Spoon 'n Spice 