Miso-Glazed Gnocchi with Japanese Eggplant and Portobello Mushrooms

"dinner"

Almuderas87

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8/1/2023

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servings

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

This mouthwatering dish combines tender gnocchi, grilled Japanese eggplant, and meaty portobello mushrooms in a savory miso glaze. The umami-packed marinara sauce and aromatic garlic and onions create a delightful blend of flavors. Served with crispy tofu and protein-rich lentils, this recipe is a satisfying vegetarian dinner option that everyone will enjoy.

vegetarian asian-inspired umami

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Comments

Name: Miso-Glazed Gnocchi with Japanese Eggplant and Portobello Mushrooms
Yield: 4
Ingredients: 1 lb gnocchi; 2 Japanese eggplants, sliced lengthwise; 2 large portobello mushrooms, sliced; 4 cloves garlic, minced; 1 small onion, finely chopped; 1 cup marinara sauce; 2 tbsp butter; 1 tbsp miso paste; 8 oz firm tofu, cubed; 1 cup cooked lentils; Salt and pepper, to taste; 1 tbsp apple cider vinegar; 2 cups chicken bone broth; 1 tsp Chicken Flavor Bouillon (vegetarian option available)

All Comments

Almuderas87

Accidently used Chicken Bone Broth Soup instead of just chicken bone broth, and satueed the eggplant instead of grilled. Used less tofu and less lentils. turned out okay.

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