🥔 Creamy Vegan Mushroom & Spinach Gnocchi 🍄💚
📝 Description:
This Creamy Vegan Mushroom & Spinach Gnocchi is pure plant-based comfort food in a bowl! Tender potato gnocchi are coated in a rich, garlicky cashew or coconut cream sauce with earthy mushrooms and vibrant spinach. It’s quick enough for a weeknight meal but elegant enough for guests—creamy, cozy, and completely dairy-free!
🧂 Ingredients:
- 1 package (16 oz / 450g) store-bought or homemade vegan gnocchi
- 2 tbsp olive oil or vegan butter
- 3–4 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini, button, or mixed)
- 3 cups fresh spinach (or use baby kale)
- Salt and pepper, to taste
- ¼ tsp dried thyme or Italian herbs (optional)
For the Creamy Vegan Sauce:
- 1 cup raw cashews (soaked in hot water 15 mins) or 1 cup canned coconut milk
- ¾ cup unsweetened plant milk (almond, oat, or soy)
- 1 tbsp nutritional yeast (optional, for cheesy flavor)
- 1 tsp lemon juice
- Salt to taste
👩🍳 Instructions:
- Soak cashews in hot water for 15–20 minutes (skip this step if using coconut milk).
- While cashews soak, boil gnocchi in salted water according to package directions until they float. Drain and set aside.
- In a blender, blend soaked cashews, plant milk, lemon juice, nutritional yeast, and a pinch of salt until very smooth. Set aside.
- In a large skillet, heat oil over medium heat. Add garlic and mushrooms. Sauté for 5–7 minutes until mushrooms are browned and tender.
- Add spinach to the pan and cook until wilted (1–2 minutes).
- Pour in the creamy sauce and stir to combine. Simmer for 2–3 minutes until slightly thickened. Adjust salt and pepper.
- Add cooked gnocchi to the skillet, gently toss to coat. Cook for another minute to heat through.
- Serve warm, optionally topped with chopped parsley, vegan parmesan, or chili flakes.
📝 Notes:
- If sauce is too thick, add a splash of plant milk to loosen it.
- For extra umami, add a splash of soy sauce or miso paste to the mushrooms while cooking.
- You can use frozen spinach—just thaw and squeeze out excess water.
💡 Tips:
- Use shelf-stable gnocchi for a pantry-friendly meal.
- Add a pinch of nutmeg to the cream sauce for depth.
- Stir in cooked lentils or white beans for extra protein.
- For a gluten-free version, use gluten-free gnocchi.
🍽️ Servings:
Makes 4 servings
Serving size: ~1¼ cup
🔢 Nutritional Info (per serving, with cashew sauce):
Approximate values
- Calories: ~400
- Protein: 10g
- Fat: 18g
- Carbs: 50g
- Fiber: 4g
- Sugars: 3g
🌟 Health Benefits:
- 100% plant-based, with heart-healthy fats and fiber.
- Cashews provide iron, magnesium, and healthy monounsaturated fats.
- Spinach is high in iron, folate, and antioxidants.
- Mushrooms offer immune-boosting properties and B vitamins.
- Comforting yet balanced—perfect for energy without heaviness.
❓ Q&A:
Q: Can I make this nut-free?
A: Yes! Substitute cashew cream with canned coconut milk or oat-based cream for a nut-free version.
Q: Can I make it ahead of time?
A: Yes. Store the sauce and gnocchi separately for best texture. Reheat gently and combine before serving.
Q: Can I add more veggies?
A: Definitely! Try zucchini, cherry tomatoes, or even peas.
Q: Is gnocchi vegan?
A: Many store-bought gnocchi are naturally vegan, but always check the label for eggs or dairy.
Q: Can I use frozen gnocchi?
A: Yes. Cook as directed, then proceed with the recipe.