XO tofu and mushroom gnocchi
Give everyday gnocchi some va va voom with vegan XO style sauce: a deliciously rich chilli oil with a bold umami punch.
- CourseMain meal
- Prepare5 mins
- Cook20 mins
- Total time25 mins
- 450g chestnut mushrooms, sliced
- 2 tbsp olive oil
- 225g pack The Tofoo Co Smoked Tofu, cut into 2cm chunks
- 500g pack Essential Gnocchi
- 4 tbsp Cooks' Ingredients XO Style Sauce
- 1/2 x 260g pack Essential Spinach
Put a large frying pan over a medium-high heat. Once hot, add ½ the mushrooms with a pinch of salt; cook for 3-4 minutes, stirring occasionally, until they release their liquid and turn light golden. Tip onto a plate and repeat with the remaining mushrooms.
Return the pan to the heat and add the oil, followed by the tofu. Cook for 3-4 minutes, until golden on all sides. Add the gnocchi to the pan and cook for about 3 minutes, until golden in places. Stir in the XO style sauce. Return the mushrooms to the pan along with a handful of spinach. Stir until wilted, adding more spinach until everything is combined, then season. Serve straight away.
Add to salads or sandwiches or whizz up with silken tofu, nutritional yeast and lemon juice to make a vegan green sauce for pasta.
Typical values per serving when made using specific products in recipe