This creamy spinach gnocchi is a quick, one-pan vegan dinner that’s both comforting and nutritious.
Packed with plant-based protein, fiber-rich spinach, and wholesome fats from olive oil and vegan butter, it’s a light yet satisfying meal.
Ready in just 30 minutes, it’s perfect for busy weeknights, meal prep, or anytime you crave a cozy, flavorful dish.
Creamy Spinach Gnocchi
Equipment
- 1 large nonstick skillet
- 1 wooden spoon or spatula
- 1 Whisk
- 1 Bowl or plate for resting gnocchi
Ingredients
- 2 tablespoons olive oil divided
- 16 ounces packaged gnocchi
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon ground nutmeg optional
- 2 tablespoons vegan butter
- 2 tablespoons all-purpose flour
- 1½ cups unsweetened non-dairy milk almond, oat, cashew, or light coconut
- 8 ounces frozen spinach
- 3 tablespoons nutritional yeast
- Juice of ½ lemon
Instructions
- Heat the Pan and Prep Gnocchi: Place a large nonstick skillet over medium heat and add 1 tablespoon of olive oil. Allow the oil to warm for about 30 seconds until it shimmers slightly. While the oil is heating, open your packaged gnocchi and set it aside. This step ensures the gnocchi will cook evenly and develop a golden, slightly crispy exterior.
- Pan-Fry the Gnocchi: Once the oil is hot, add all the gnocchi to the skillet, spreading them out in a single, even layer. Avoid overcrowding the pan so each piece can brown properly. Let the gnocchi cook undisturbed for about 2 minutes, then gently stir or flip them with a spatula every 2 minutes. Continue cooking for a total of 12–15 minutes until the gnocchi are golden brown on all sides. Once done, transfer them to a bowl or plate and set aside.
- Sauté the Onion: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté over medium heat for 4 minutes, stirring occasionally. Cook until the onion becomes soft, translucent, and lightly fragrant. This will form the flavorful base of your creamy sauce.
- Infuse Garlic and Spices: Add the minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, and optional nutmeg to the skillet. Stir constantly for about 1 minute, just until the garlic becomes aromatic. Be careful not to burn the garlic, as it can turn bitter. These spices will infuse the dish with rich, layered flavors.
- Melt Vegan Butter and Incorporate Flour: Add 2 tablespoons of vegan butter to the skillet. Stir continuously until the butter melts completely and evenly coats the onions and spices. Once melted, sprinkle 2 tablespoons of all-purpose flour over the mixture. Stir thoroughly to combine, making sure no dry flour pockets remain. This creates a roux, which will thicken your creamy spinach sauce beautifully.
- Add Non-Dairy Milk Gradually: Slowly pour in 1½ cups of unsweetened non-dairy milk (almond, oat, cashew, or light coconut), whisking constantly as you add it. This prevents lumps from forming and ensures a smooth, velvety sauce. Bring the mixture to a gentle simmer over medium heat, stirring frequently.
- Stir in Spinach and Nutritional Yeast: Add the frozen spinach directly to the sauce. Stir well to combine, breaking up any clumps of spinach with a wooden spoon. Sprinkle in 3 tablespoons of nutritional yeast, which adds a subtle cheesy flavor and boosts the dish’s plant-based protein content. Continue stirring until the sauce thickens slightly, about 10 minutes.
- Reintroduce Gnocchi and Adjust Flavor: Return the pan-fried gnocchi to the skillet, gently folding them into the creamy spinach sauce. Squeeze in the juice of ½ a lemon to brighten the flavors. Taste the sauce and adjust the seasoning if needed, adding more salt, pepper, or red pepper flakes to suit your preference.
- Final Simmer and Coating: Allow the gnocchi and sauce to simmer together for an additional 2–3 minutes, stirring occasionally to ensure each piece is fully coated. The sauce should cling to the gnocchi, creating a luscious, creamy consistency.
- Serve Immediately: Transfer the creamy spinach gnocchi to serving plates or a large bowl. For an extra touch, drizzle with a small amount of olive oil or garnish with fresh herbs if desired. Serve hot for the best flavor and texture. Enjoy a hearty, comforting, and nutritious meal that’s both quick and satisfying!
Notes
- Pan-frying the gnocchi instead of boiling them gives a golden, slightly crispy texture that contrasts beautifully with the creamy sauce.
- If your sauce feels too thin, continue simmering gently to allow it to reduce and thicken naturally.
- For a thinner sauce, add a splash more non-dairy milk or vegetable broth until you reach the desired consistency.
- Feel free to incorporate extra vegetables like mushrooms, cherry tomatoes, or green peas to bulk up the dish and add color.
- For a gluten-free version, look for certified gluten-free gnocchi and ensure all other ingredients are compliant.
Chef’s Secrets for Perfect Creaminess
The key to a velvety, dairy-free sauce lies in creating a smooth roux with vegan butter and flour before adding the non-dairy milk.
Whisking constantly as you pour in the milk prevents lumps and ensures a silky texture.
Using frozen spinach is convenient, but make sure to break up clumps thoroughly while simmering.
Nutritional yeast not only adds a subtle cheesy flavor but also boosts plant-based protein, making this dish wholesome and satisfying.
For an extra layer of flavor, a squeeze of fresh lemon juice right before serving brightens the sauce and balances the richness.
Serving Suggestions for Maximum Enjoyment
This creamy spinach gnocchi shines on its own as a hearty main dish, but it also pairs wonderfully with light sides like a crisp mixed green salad or roasted vegetables.
For added texture, sprinkle toasted pine nuts or pumpkin seeds on top.
Drizzle with a little extra virgin olive oil or a touch of vegan parmesan for a finishing flourish.
This dish is also excellent for meal prep; portion into airtight containers and reheat gently, ensuring the sauce retains its creamy consistency.
Storage Tips for Freshness
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
To prevent the sauce from becoming too thick when reheating, stir in a splash of non-dairy milk or vegetable broth while warming on the stovetop or in the microwave.
Freezing is possible, but the texture of the gnocchi may change slightly.
For best results when freezing, store the sauce and gnocchi separately and combine after thawing.
Always reheat gently over low to medium heat to maintain creaminess.
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach works well; simply add 4–5 cups of washed and chopped spinach to the sauce. Cook until wilted before adding the gnocchi. You may need slightly less liquid since fresh spinach releases water as it cooks.
2. Is there a substitute for vegan butter?
Yes, you can use olive oil or coconut oil as a replacement. Olive oil will maintain a neutral flavor, while coconut oil adds a subtle sweetness. Adjust seasoning to taste if you use a different fat.
3. How can I make this recipe gluten-free?
Look for certified gluten-free gnocchi, and ensure your all-purpose flour is substituted with a gluten-free version. The rest of the recipe is naturally gluten-free. Nutritional yeast and non-dairy milk are already safe for a gluten-free diet.
4. Can I add protein to this dish?
Yes! Chickpeas, white beans, or cubed tofu can be added to the sauce for extra plant-based protein. Add them after the spinach has simmered and cook until heated through.
5. How do I prevent the gnocchi from sticking together?
Pan-frying in a single layer with sufficient oil helps prevent sticking. Stir occasionally but gently to allow each piece to develop a golden crust. Tossing them immediately in the sauce after frying also keeps them separate and coated evenly.
