All salads, especially cabbage salads, benefit greatly from the use of this Asian salad dressing. Anyone who has tried the dressing is clamoring for the recipe.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 cup frozen chopped spinach
- 1 (16 ounce) package gnocchi
- 4 tablespoons olive oil, divided
- 1 (8 ounce) package crimini mushrooms, quartered
- 3 stalks celery, diced
- 1 (15 ounce) can cannellini beans
- ⅓ cup french-fried onions
- ¼ cup white wine
- ½ teaspoon kosher salt
- ½ teaspoon dried sage
- ¾ cup vegan pesto
- ½ cup vegetable broth
Instructions
- Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.
- Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.
- Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.
Nutrition Facts
| Calories | 531 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 6 g |
| Protein | 10 g |
| Saturated Fat | 9 g |
| Sodium | 805 mg |
| Sugars | 1 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I always end up with extra pesto at home, so this was a good use of it. I wanted to have some texture so I added extra crispy onions at the end as well.