Creamy One Pan Spinach Gnocchi (Vegan & Dairy-Free)
Make this creamy vegan spinach gnocchi in one pan — a 20-minute, dairy-free dinner that’s rich, comforting, and effortlessly delicious.
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.