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Creamy Vegan Mushroom & Spinach Gnocchi

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Creamy Vegan Mushroom & Spinach Gnocchi is a rich, plant-based comfort meal featuring pillowy gnocchi in a velvety cashew sauce with sautéed mushrooms and wilted spinach. It’s quick, wholesome, and incredibly satisfying.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

  • 500 g potato gnocchi (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)
  • 1½ cups unsweetened plant-based milk (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)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Drain soaked cashews and blend with plant milk, nutritional yeast, lemon juice, mustard, salt, pepper, and nutmeg until smooth. Set aside.
  2. Bring a large pot of salted water to a boil. Cook gnocchi until they float, about 2–3 minutes. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
  4. Add mushrooms and cook for 6–7 minutes until golden and tender.
  5. Stir in spinach and cook until wilted, 1–2 minutes.
  6. Pour in cashew cream sauce. Simmer for 2–3 minutes until slightly thickened.
  7. Add cooked gnocchi and toss to coat evenly. Simmer 1–2 more minutes.
  8. Remove from heat, garnish with fresh parsley, and serve warm.

Notes

  • Use gluten-free gnocchi to make the dish gluten-free.
  • Cashew cream can be made ahead and stored in the fridge for up to 3 days.
  • To make nut-free, substitute cashews with silken tofu or sunflower seeds.
  • Optional: add peas, zucchini, or roasted cherry tomatoes for variety.
  • If reheating, add a splash of plant milk to keep the sauce creamy.

Nutrition

Find it online: https://savorymomskitchen.com/creamy-vegan-mushroom-spinach-gnocchi/