There are nights when cooking feels like a chore, and then there are nights when a single pan of creamy, garlicky gnocchi turns the day around. This Creamy One Pan Spinach Gnocchi is the kind of meal that rescues you from takeout fatigue. It’s warm, indulgent, and ready in just 20 minutes, yet somehow manages to feel like a weekend treat.
Made entirely without dairy, this vegan version delivers all the satisfaction of a rich, cheesy pasta, thanks to the magic of coconut cream, vegan cream cheese, and a touch of nutritional yeast for that irresistible savory depth. One skillet, minimal cleanup, zero compromise on comfort.
Ingredients for Creamy Spinach Gnocchi
Base
- 1 tbsp olive oil
- 1 tbsp vegan butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- ½ tsp red chili flakes (optional for heat)
Creamy Sauce
- 1 cup coconut cream (full-fat preferred)
- 2 tbsp vegan cream cheese
- 2 tbsp nutritional yeast
- 4–5 sun-dried tomatoes (in oil), thinly sliced
- ½ tsp Italian herbs or mixed dried herbs
- Salt and black pepper to taste
Main
- 16 oz (450g) shelf-stable potato gnocchi
- 2 cups fresh spinach, roughly chopped
- Juice of ½ lemon (optional for brightness)
Optional Toppings:
- Drizzle of sun-dried tomato oil
- Cracked pepper and fresh basil
How to Make One Pan Spinach Gnocchi
- Start with flavor.
Heat olive oil and vegan butter in a large skillet over medium heat. Add onion and cook until soft and translucent — about 3–4 minutes. Stir in minced garlic and chili flakes, and cook for another 30 seconds until fragrant. - Build the creamy base.
Add coconut cream and vegan cream cheese. Stir gently until smooth and blended. Mix in sun-dried tomatoes, nutritional yeast, herbs, salt, and pepper. Let it simmer briefly to thicken. - Cook the gnocchi right in the sauce.
Add gnocchi directly into the skillet. Stir well to coat every piece. Cover and cook for 6–8 minutes, stirring occasionally, until the gnocchi softens and absorbs the sauce. (If it gets too thick, add a splash of water or vegetable broth.) - Finish with greens and brightness.
Stir in spinach and cook just until wilted. Add lemon juice for a gentle lift. Taste and adjust seasoning. - Serve and savor.
Spoon into bowls and drizzle with a little oil from the sun-dried tomatoes for that glossy finish. Sprinkle extra black pepper or basil if you’re feeling fancy.
Tips for the Best Creamy Vegan Gnocchi
- Use shelf-stable gnocchi — it holds its shape best in creamy sauces.
- Don’t skip the stirring: it helps prevent sticking and ensures even cooking.
- Adjust consistency: add splashes of water or broth until your sauce hugs the gnocchi just right.
- Add acidity: a small squeeze of lemon cuts through the richness beautifully.
Pro Tip:
If you want that restaurant-level finish, toss in a handful of fresh basil or toasted pine nuts right before serving. The contrast of textures and aromas is unreal.
Ingredient Substitutions & Variations
- Gluten-Free: Use certified gluten-free gnocchi (many brands make excellent options).
- No Coconut Cream? Cashew cream or oat cream works perfectly.
- No Vegan Cream Cheese? Blend ¼ cup soaked cashews with 1 tbsp lemon juice and 2 tbsp water for a silky alternative.
- Extra Veggies: Add mushrooms, kale, or cherry tomatoes for a heartier variation.
- Protein Boost: Stir in chickpeas, white beans, or crumbled tofu.
Serving Suggestions
- With a salad: Try peppery arugula or a lemony green salad for contrast.
- With bread: Crusty sourdough, garlic bread, or focaccia soak up the creamy sauce perfectly.
- As part of a spread: Pair with roasted veggies or a light soup for a cozy, balanced meal.
Quick Serving Hack:
Leftover sauce? Toss it with pasta or drizzle it over roasted potatoes. It’s too good to waste.
Storage & Reheating Tips
- Store: Cool completely and refrigerate in an airtight container for up to 3 days.
- Reheat: Warm gently over low heat with a splash of broth or water, stirring occasionally.
- Avoid freezing: Gnocchi can become mushy when thawed.
Pro Meal Prep Tip:
If prepping ahead, store sauce and gnocchi separately, then combine when reheating for the freshest texture.
FAQs About One-Pan Spinach Gnocchi
Can I make this gluten-free?
Yes — just swap in certified gluten-free gnocchi. Most shelf-stable ones cook the same way.
What can I use instead of coconut cream?
Cashew cream or oat cream are both excellent substitutes if you prefer a lighter or less coconut-forward flavor.
Why did my sauce separate?
That usually happens if the heat’s too high. Keep the pan at a gentle simmer after adding the coconut and cream cheese — never a boil.
Can I add more vegetables?
Absolutely. Mushrooms, zucchini, or spinach alternatives like kale work great here.
Nutrition Information (Per Serving)
(Estimated, for reference only)
- Calories: 410
- Protein: 9g
- Carbs: 48g
- Fat: 18g
- Fiber: 5g
- Sodium: 540mg
Final Thoughts
There’s something deeply comforting about recipes that deliver luxury without the labor. This Creamy One Pan Spinach Gnocchi is one of those dishes that proves vegan cooking doesn’t need to be complicated, or bland. It’s rich, silky, and deeply satisfying, yet still nourishing enough for a Tuesday night dinner.
If you make this, share your version in the comments or tag it on social, it’s always amazing to see how home cooks make it their own. Because let’s be honest: comfort food hits a little harder when it’s homemade, fast, and completely plant-based.
Creamy One Pan Spinach Gnocchi (Vegan & Dairy-Free)
Ingredients
Base
- 1 tbsp olive oil
- 1 tbsp vegan butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- ½ tsp red chili flakes (optional for heat)
Creamy Sauce
- 1 cup coconut cream (full-fat preferred)
- 2 tbsp vegan cream cheese
- 2 tbsp nutritional yeast
- 4-5 sun-dried tomatoes (in oil), thinly sliced
- ½ tsp Italian herbs or mixed dried herbs
- Salt and black pepper to taste
Main
- 16 oz (450g) shelf-stable potato gnocchi
- 2 cups fresh spinach, roughly chopped
- Juice of ½ lemon (optional for brightness)
Optional Toppings:
- Drizzle of sun-dried tomato oil
- Cracked pepper and fresh basil
Instructions
- Start with flavor. Heat olive oil and vegan butter in a large skillet over medium heat. Add onion and cook until soft and translucent — about 3–4 minutes. Stir in minced garlic and chili flakes, and cook for another 30 seconds until fragrant.
- Build the creamy base. Add coconut cream and vegan cream cheese. Stir gently until smooth and blended. Mix in sun-dried tomatoes, nutritional yeast, herbs, salt, and pepper. Let it simmer briefly to thicken.
- Cook the gnocchi right in the sauce. Add gnocchi directly into the skillet. Stir well to coat every piece. Cover and cook for 6–8 minutes, stirring occasionally, until the gnocchi softens and absorbs the sauce. (If it gets too thick, add a splash of water or vegetable broth.)
- Finish with greens and brightness. Stir in spinach and cook just until wilted. Add lemon juice for a gentle lift. Taste and adjust seasoning.
- Serve and savor. Spoon into bowls and drizzle with a little oil from the sun-dried tomatoes for that glossy finish. Sprinkle extra black pepper or basil if you’re feeling fancy.