Gnocchi with Mushroom Ragù
Orange-Agave Fruit Salad
Ingredients
- 2 (16-oz) pkg whole wheat potato gnocchi
- 3 Tbsp vegan butter
- 2 Tbsp olive oil
- 3 (8-oz) pkg sliced baby portobello mushrooms
- 3 shallots, thinly sliced
- ⅔ cup vegan white wine
- 2 tsp chopped fresh thyme
- ½ tsp kosher salt
- ½ tsp pepper
Instructions
- Cook gnocchi according to package directions.
- Meanwhile, melt butter with oil in a large Dutch oven over medium-high heat. Add mushrooms and shallots; cook 10 minutes or until mushrooms are tender, stirring often.
- Stir in wine, thyme, salt, and pepper; cook 3 minutes or until wine is almost evaporated.
- Add gnocchi; cook 2 minutes or until thoroughly heated. Garnish with additional thyme, if desired.
Side Dish Ingredients
- 2 Tbsp orange juice
- 2 tsp agave nectar
- 1 (16-oz) container seasonal fruit blend
- ½ cup sliced almonds
Side Dish Instructions
- Whisk together orange juice and agave nectar in a large bowl. Add fruit, toss. Sprinkle each serving with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
365
|
94
|
459
|
| Fat (g) | 11 | 4 | 15 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 13 | 2 | 15 |
| Carb (g) | 56 | 15 | 71 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 731 | 0 | 731 |
| T. Sugs (g) | 3 | 11 | 14 |
| A. Sugs (g) | 0 | 2 | 2 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
