Creamy One Pan Spinach Gnocchi (20-Minute Vegan Dinner) Recipe

Introduction

This creamy one pan spinach gnocchi is a quick and flavorful vegan dinner that comes together in just 20 minutes. With a rich coconut cream sauce, sun dried tomatoes, and tender spinach, it’s a comforting meal perfect for busy weeknights.

Ingredients

• 1 tbsp olive oil
• 1 tbsp vegan butter (or regular)
• 3-4 cloves garlic (minced or sliced)
• 1/2 small onion (finely diced)
• 1 cup coconut cream (or 1 1/2 cups full fat coconut milk)
• 2 tbsp vegan cream cheese (or regular cream cheese)
• 1/2 cup sun dried tomatoes (finely chopped, oil packed)
• 1 lb gnocchi
• 2 cups baby spinach (roughly chopped)
• 1/2 cup water or vegetable broth
• 1 tsp Italian seasoning or oregano
• 1/2 tsp black pepper and salt (to taste)
• 2 tbsp nutritional yeast or vegan parmesan (or regular parmesan, finely grated)
• 1-2 tsp lemon juice (optional)

Instructions

1. Step 1: Warm olive oil and butter in a wide skillet over medium heat. Add the onion and garlic and cook for 2–3 minutes until softened and fragrant.
2. Step 2: Pour in the coconut cream or coconut milk and whisk in the cream cheese until smooth. If using coconut milk, let it simmer for 2 to 3 minutes to gently reduce before continuing. Stir in the sun dried tomatoes, parmesan or nutritional yeast, Italian seasoning, pepper, and a pinch of salt.
3. Step 3: Add the gnocchi to the skillet. Stir well, cover, and cook for 3 to 4 minutes, stirring once or twice until the gnocchi are tender and the sauce is silky. If the sauce thickens too much, add small splashes of water or broth as needed. If the sauce is too loose, let it bubble uncovered to thicken.
4. Step 4: Stir in the chopped spinach until wilted. Mix in the lemon juice if using. Taste and adjust salt, pepper, and seasoning as desired.
5. Step 5: Serve warm with a drizzle of oil from the sun dried tomatoes for extra flavor.

Tips & Variations

• Use regular cream cheese and parmesan if not vegan for a richer flavor.
• Add crushed red pepper flakes for a spicy kick.
• Swap baby spinach with kale or Swiss chard for more texture.
• Use store-bought gnocchi or make your own for an extra fresh touch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce and prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of coconut cream?

Yes, regular cream or a dairy alternative can be used if you prefer. Coconut cream adds a subtle sweetness and richness, but feel free to substitute based on your taste and dietary needs.

Do I need to pre-cook the gnocchi before adding it to the sauce?

No, the gnocchi will cook directly in the sauce. Just stir and cover them for a few minutes until they become tender and the sauce thickens.

Creamy One Pan Spinach Gnocchi (20-Minute Vegan Dinner) Recipe

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★★★★★

4.5 from 752 reviews

This Creamy One Pan Spinach Gnocchi is a quick and delicious 20-minute vegan dinner that combines tender gnocchi with a rich coconut cream sauce, sun-dried tomatoes, and fresh spinach. A perfect comforting meal that’s simple to prepare and packed with flavor.

• Author: Rita
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil
• 1 tbsp vegan butter (or regular butter)
• 3–4 cloves garlic, minced or sliced
• 1/2 small onion, finely diced
• 1 cup coconut cream (or 1 1/2 cups full fat coconut milk)
• 2 tbsp vegan cream cheese (or regular cream cheese)
• 1/2 cup sun dried tomatoes, finely chopped, oil packed
• 1 lb gnocchi
• 2 cups baby spinach, roughly chopped
• 1/2 cup water or vegetable broth
• 1 tsp Italian seasoning or oregano
• 1/2 tsp black pepper
• Salt, to taste
• 2 tbsp nutritional yeast or vegan parmesan (or regular parmesan), finely grated
• 1–2 tsp lemon juice (optional)

Instructions

1. Prepare the base. Warm olive oil and vegan butter in a wide skillet over medium heat. Add the finely diced onion and minced garlic, cooking for 2-3 minutes until the onion is softened and the mixture is fragrant.
2. Make the creamy sauce. Pour in the coconut cream or coconut milk, whisking in the cream cheese until the sauce is smooth. If using coconut milk, allow it to simmer gently for 2-3 minutes to reduce slightly. Stir in chopped sun dried tomatoes, grated parmesan or nutritional yeast, Italian seasoning, black pepper, and a pinch of salt to combine flavors.
3. Cook the gnocchi. Add the gnocchi to the skillet and stir well to coat them in the sauce. Cover and cook for 3-4 minutes, stirring once or twice, until the gnocchi are tender and the sauce has a silky texture. If the sauce becomes too thick, add small splashes of water or vegetable broth as needed. If too loose, let the sauce simmer uncovered to thicken.
4. Incorporate the spinach. Stir in the roughly chopped baby spinach until it wilts into the sauce. Mix in lemon juice if using, then taste and adjust seasoning with additional salt, pepper, or heat as desired.
5. Serve. Dish out the creamy spinach gnocchi onto plates, drizzling with a little of the oil from the sun dried tomatoes for extra flavor. Serve hot.

Notes

• Use full fat coconut cream or milk for a rich, creamy texture.
• Adjust the consistency of the sauce by adding water or broth sparingly to avoid thinning it out too much.
• To keep the recipe vegan, use vegan butter, cream cheese, and nutritional yeast or vegan parmesan.
• Lemon juice is optional but adds a nice brightness to the dish.
• For a non-vegan version, substitute regular butter, cream cheese, and parmesan cheese as desired.
• Gnocchi can be store-bought or homemade. Adjust cooking time accordingly if using fresh gnocchi.

Keywords: cream gnocchi recipe, vegan dinner, spinach gnocchi, one pan meal, 20-minute dinner, coconut cream sauce, easy vegetarian gnocchi