XO tofu and mushroom gnocchi

Name: XO tofu and mushroom gnocchi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 450 g chestnut mushrooms, sliced; 2 tbsp olive oil; 225 g pack The Tofoo Co Smoked Tofu, cut into 2cm chunks; 500 g pack Essential Gnocchi; 4 tbsp Cooks' Ingredients XO Style Sauce; 260 g pack Essential Spinach

Give everyday gnocchi some va va voom with vegan XO style sauce: a deliciously rich chilli oil with a bold umami punch.

5 out of 5 stars(4) Rate this recipe

VeganVegetarianHealthyHigh protein

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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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
½ 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.