Peel, boil and mash the potatoes.
Add 1 cup of flour and season with salt.
Form the dough, transfer to a floured surface and knead for 3-5 minutes. Let it rest.
Heat up 2 Tbsp of olive oil, add the diced onion and minced garlic, sautee until translucent.
Add the chopped mushrooms and cilantro, season with salt and pepper. Cook for 5-7 minutes.
Cut the dough into pieces, roll them out into circles, put 1 tsp of filling on each and close the gnocchi.
Cook in salted boiling water until they rise to the surface.
Heat up the vegan butter in a pan. Add 2 tsp of flour, cook for 30 seconds before adding the milk and cheese.
Once it thickens, add 1 tsp of mustard and season with salt and pepper.
Transfer the gnocchi to the sauce, mix to combine and take off the heat.
Garnish with baby spinach.