Description
A forgiving, fast, and beginner-friendly dish combining pillowy gnocchi with a rich, creamy coconut-based sauce and fresh spinach.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon vegan butter
- 2–4 cloves garlic, minced
- 1 small to medium yellow or white onion, finely chopped
- 1 cup coconut cream
- 3–4 oz vegan cream cheese
- 1/3 to 1/2 cup sun-dried tomatoes, julienned
- 12–16 oz package gnocchi
- 4–6 cups fresh baby spinach
- 1–2 teaspoons Italian seasoning
- Salt and freshly cracked black pepper to taste
- 1–3 tablespoons nutritional yeast
- 1–2 teaspoons lemon juice (optional)
Instructions
- Prep everything first: Mince the garlic, finely chop the onion, and julienne the sun-dried tomatoes.
- Warm the pan and soften the onion: Heat a large skillet over medium heat. Add olive oil and vegan butter, then sauté the onion.
- Add garlic and sun-dried tomatoes: Cook until fragrant, then stir in sun-dried tomatoes and Italian seasoning.
- Make the creamy tomato sauce: Pour in coconut cream and whisk in vegan cream cheese until smooth.
- Add the gnocchi and simmer: Stir in gnocchi and cook until heated through, adding broth if needed.
- Wilt in the spinach: Stir in spinach until wilted.
- Finish and season: Add nutritional yeast and adjust seasoning, then stir in lemon juice if desired.
- Plate and garnish: Serve hot and garnish with desired toppings.
Notes
For a milder coconut flavor, you can use full-fat coconut milk instead of coconut cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: gnocchi, creamy, vegan, one pan, quick dinner, comfort food, tomato, spinach