Creamy Vegan Mushroom & Spinach Gnocchi
A quick, cozy vegan dinner where tender gnocchi is tossed in a creamy coconut‑milk sauce with sautéed mushrooms, spinach, garlic, and onion for a rich, comforting plant‑based meal.
Suggested Product Links
Ingredients
- 500 grams gnocchi about 1 lb store-bought or homemade vegan gnocchi
- 2 cups mushrooms sliced (cremini, baby bella, or your favorite)
- 3 garlic cloves minced
- 2 big handfuls of fresh spinach
- 1 small onion finely chopped
- 1 tsp salt
- pepper to taste
- pinch red pepper flakes optional
- 1 tbsp olive oil
- 1 cup full-fat coconut milk or unsweetened plant-based cream
- 2 tbsp nutritional yeast
- 1 tsp cornstarch mixed with 2 tbsp water for thickening
- 1 tsp lemon juice for brightness
Instructions
- Bring a pot of salted water to a boil, cook the gnocchi until they float (about 2–3 minutes), then drain and set aside.
- In a large non-stick skillet, heat oil over medium heat. Add onions and garlic, sauté until fragrant. Add mushrooms and cook until browned and tender.
- Toss in the spinach and cook until wilted.
- Make the sauce: Pour in the coconut milk, nutritional yeast, lemon juice, and cornstarch slurry. Stir continuously until the sauce thickens and becomes creamy.
- Add the cooked gnocchi to the sauce and toss gently to coat. Season with salt, pepper, and chili flakes to taste.
Nutrition
Calories: 386kcalCarbohydrates: 53gProtein: 10gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1017mgPotassium: 405mgFiber: 5gSugar: 2gVitamin A: 48IUVitamin C: 5mgCalcium: 48mgIron: 7mg
Nutritional information is an estimate and may vary based on ingredients and preparation.