This Creamy Vegan Mushroom & Spinach Gnocchi is a comforting, rich, and satisfying meal that comes together quickly and easily. With pillowy soft gnocchi coated in a velvety cashew-based cream sauce, sautéed mushrooms, and fresh spinach, this dish feels indulgent yet nourishing. Perfect for busy weeknights or cozy weekends, it’s a plant-based dinner that everyone will enjoy.

Why You’ll Love This Recipe

This recipe is a dream come true for anyone who loves creamy pasta dishes but wants to keep it vegan and wholesome. The sauce is made with blended cashews for that perfect silky texture—no dairy needed. It’s quick to make, customizable, and packed with flavor from garlic, mushrooms, and spinach. Plus, it’s a one-pan meal, which means less cleanup and more time to enjoy your dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 500 g potato gnocchi (store-bought or homemade, vegan-friendly)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 250 g cremini or button mushrooms, sliced
• 2 cups fresh spinach leaves
• 1 cup raw cashews (soaked in hot water for 20 minutes)
• 1 ½ cups unsweetened plant-based milk (such as almond, soy, or oat)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Pinch of ground nutmeg (optional, for depth of flavor)
• Fresh parsley, chopped (for garnish)

Directions

1. Prepare the cashew cream: Drain the soaked cashews and add them to a blender with plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, pepper, and nutmeg. Blend until completely smooth and creamy. Set aside.
2. Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2–3 minutes. Drain and set aside.
3. Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté for 2–3 minutes until fragrant. Add the sliced mushrooms and cook for 6–7 minutes, stirring occasionally, until they are golden brown and tender.
4. Add spinach: Stir in the spinach and cook until wilted, about 1–2 minutes.
5. Combine everything: Pour the cashew cream sauce into the skillet and stir to combine. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
6. Add gnocchi: Add the cooked gnocchi and toss gently until evenly coated in the creamy sauce. Cook for another 1–2 minutes to let the flavors meld together.
7. Serve: Remove from heat, garnish with fresh parsley, and serve warm.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Add protein: Stir in cooked chickpeas, lentils, or tofu cubes for extra protein.
• Make it gluten-free: Use gluten-free gnocchi made from rice or corn flour.
• Switch the greens: Substitute spinach with kale, Swiss chard, or arugula.
• Add spice: Sprinkle in chili flakes or smoked paprika for a little heat.
• Make it extra creamy: Add a splash of coconut milk or an extra tablespoon of nutritional yeast.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of plant-based milk or water to loosen the sauce. This dish does not freeze well due to the creamy cashew sauce, which can change texture when thawed.

FAQs

How do I make sure the sauce is smooth?

Blend the cashews thoroughly until the sauce is completely silky. Using a high-speed blender helps achieve a creamy, lump-free texture.

Can I use coconut milk instead of cashews?

Yes, you can replace the cashew cream with 1 ½ cups of full-fat coconut milk for a slightly different but equally creamy sauce.

What kind of gnocchi is vegan?

Most store-bought potato gnocchi are vegan, but always check the ingredients label to ensure there are no eggs or dairy.

Can I make this ahead of time?

You can prepare the sauce and sautéed vegetables ahead, but cook the gnocchi fresh before serving for the best texture.

How can I make this recipe nut-free?

Replace the cashew cream with blended silken tofu or sunflower seed cream for a nut-free alternative.

What mushrooms work best for this recipe?

Cremini or button mushrooms are ideal, but you can also use shiitake or oyster mushrooms for added flavor.

Can I add other vegetables?

Yes, you can add peas, zucchini, or roasted cherry tomatoes for more color and variety.

How can I make the sauce thicker?

Simmer the sauce for a few extra minutes or add a teaspoon of cornstarch dissolved in water to thicken it.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free gnocchi and ensuring all other ingredients are certified gluten-free.

Can I use frozen spinach?

Yes, just thaw it and squeeze out excess water before adding it to the skillet.

Conclusion

This Creamy Vegan Mushroom & Spinach Gnocchi is a quick, flavorful, and comforting meal that proves plant-based cooking can be just as indulgent as traditional cream dishes. With its rich sauce, tender gnocchi, and earthy mushrooms, it’s perfect for any night of the week. Enjoy a bowl of this cozy vegan comfort food and savor every bite.

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