Vegan gnocchi with spinach, leek sauce

and PARVEGANO Piquant & Nutty


1 leek
2 spring onions
500 gr of baby spinach
1 dried onion
1 clove of garlic
50 ml of olive oil
2 tablespoons of vegan basil pesto
8 tablespoons of PARVEGANO Piquant & Nutty
300 gr of gnocchi

Preparation time: 10 minutes
Cooking time: 15 minutes
For 2 servings


Wash the spinach well.
Cut the onion into cubes.
Cut the leek and the spring onions into slices.
Mash the garlic.
Put a large non-stick pan to heat.
Add a little olive oil and then the leek, onion, spring onions and garlic.
Stir with a wooden spoon.
Add the gnocchi, PARVEGANO Piquant & Nutty and basil pesto and simmer until the spinach loses its juices.
Serve while hot.
Garnish with extra PARVEGANO Piquant & Nutty.