Creamy One Pan Spinach Gnocchi (20-Minute Vegan Dinner)
Gnocchi simmered in a creamy coconut sauce with sun-dried tomatoes, garlic and spinach. Everything cooks in one pan. Allow about 20 minutes and check the gnocchi for tenderness, since cooking time varies by brand.
Servings 2 servings
Calories 1035kcal
Cost $8 USD
Equipment
- Large non-stick skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and Cutting Board
Ingredients
- 1 tbsp olive oil
- 1 tbsp vegan butter plant-based
- 3-4 cloves garlic minced or sliced
- 1/2 small onion finely diced
- 1 cup coconut cream unsweetened, canned; not sweetened cream of coconut
- 2 tbsp vegan cream cheese plain, plant-based
- 1/2 cup sun dried tomatoes finely chopped, oil packed
- 1 lb gnocchi
- 2 cups baby spinach roughly chopped
- 1/2 cup Water or vegetable broth
- 1 tsp Italian seasoning or oregano
- 1/2 tsp black pepper to taste
- 2 tbsp Nutritional yeast or vegan parmesan finely grated if using vegan parmesan
- 1-2 tsp lemon juice optional
- salt to taste
Instructions
- Warm the olive oil and vegan butter in a wide skillet over medium heat. Add the finely diced onion and garlic and cook, stirring, for about 2–3 minutes or until the onion softens and the garlic is fragrant. Lower the heat if the garlic starts to brown too quickly.
- Pour in the unsweetened coconut cream and stir in the vegan cream cheese until smooth. Stir in the chopped sun-dried tomatoes, nutritional yeast or vegan parmesan, Italian seasoning or oregano, black pepper and salt. Keep the sauce at a gentle simmer, stirring regularly.
- Add the gnocchi and stir to coat. Cover and simmer gently for about 3–4 minutes, stirring once or twice, until tender. Check a piece before moving on; different brands may need longer. Add small splashes from the measured water or vegetable broth only as needed to keep the sauce loose enough for the gnocchi to cook. If the sauce is too thin once the gnocchi is tender, simmer briefly uncovered.
- Stir in the spinach until wilted. Add the optional lemon juice, then taste and adjust the seasoning.
- Serve straight away, with a little oil from the sun-dried tomatoes if you like.
Notes
Coconut cream: Use 1 cup unsweetened canned coconut cream, not sweetened cream of coconut. Coconut cream can still have a natural coconut flavour.
Gnocchi: Use shelf-stable potato gnocchi and check the label for egg or dairy. Brands vary, so cook until tender rather than relying only on the clock. The timing here is not a tested guide for frozen or homemade gnocchi.
Liquid: The 1/2 cup water or vegetable broth is for adjusting the sauce as needed; you may not need it all. Add small splashes while cooking if the sauce becomes too thick before the gnocchi is tender.
Flavour: Use plain vegan cream cheese. The optional lemon juice helps balance the rich sauce; taste before adding more salt.
Leftovers: Refrigerate in an airtight container for up to 3 days. Reheat gently with a little water or broth to loosen the sauce.
Gluten-free: Use certified gluten-free gnocchi and check the other packaged ingredients. Cooking time and texture may differ.
Nutrition
Calories: 1035kcal | Carbohydrates: 114g | Protein: 23g | Fat: 61g | Saturated Fat: 42g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Sodium: 1748mg | Potassium: 1712mg | Fiber: 16g | Sugar: 12g | Vitamin A: 3464IU | Vitamin C: 26mg | Calcium: 157mg | Iron: 15mg