Creamy Mushroom and Lentil Gnocchi 

Introducing a bowl of comfort: creamy mushroom and lentil gnocchi! Lentils are a powerhouse of plant-based protein and fiber, supporting digestion and promoting steady energy levels, which makes this meal as balanced as it is delicious. And, of course, gnocchi adds a satisfying texture and comforting touch, blending perfectly with the savory mushrooms. It’s everything you want in a cozy, wholesome bowl for fall—hearty, creamy, and incredibly good for you!

Ingredients

3 T olive oil 
3 garlic cloves, minced
1 pack of shiitake mushrooms 
1 pack of fresh cherry tomatoes 
15 oz almond milk
1 lemon, juiced  
1 tsp garlic powder 
1 tsp onion powder 
1 tsp garlic salt 
1 tsp italian herbs 
1 tsp red chili flakes 
1 tsp of salt 
2 T white miso paste 
1 pack of gnocchi
1 14 oz can of lentils
3 handfuls of kale 

Directions

1. Heat up a large saute pan over medium low heat. Add the garlic and a pinch of red chili flakes and cook for 4 minutes until golden. 
2. Once the garlic is golden brown, add the shiitake mushrooms with a pinch of salt and cook for 10 minutes until fragrant.
3. While the mushrooms are cooking, add 1 lemon juice to the almond milk and let it sit for 10 minutes. Once the almond milk starts to curdle, set aside. 
4. Once the mushrooms are golden brown, pour in the almond milk, sliced tomatoes, white miso paste, garlic powder, onion powder, garlic salt, and italian herbs simmer for 13 minutes until the tomatoes have softened and the almond milk is reduced by half. 
5. Add the gnocchi and lentils then top with the kale, cover with a lid and cook for 5 minutes until the kale has wilted and the gnocchi is tender. 
6. Mix everything together and top with salt, pepper and drizzle with olive oil.