Looking for a cozy, comforting dinner that’s completely plant-based? This Creamy Vegan Mushroom & Spinach Gnocchi is rich, satisfying, and incredibly easy to make! Soft potato gnocchi are cooked in a delicious dairy-free garlic cream sauce with golden mushrooms, fresh spinach, and Italian herbs.
The sauce is silky, flavorful, and made without heavy cream or dairy. Everything comes together in one skillet, making this recipe perfect for busy weeknights when you want something comforting without spending hours in the kitchen.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Course: Main Course
- Cuisine: Italian-inspired
- Method: One-pan skillet
- Diet: Vegan, Dairy-Free
Ingredients
For the Gnocchi
- 1 pound (16 oz) vegan potato gnocchi
- 2 tablespoons olive oil
- 8 oz cremini or button mushrooms, sliced
- 3 garlic cloves, minced
- ½ medium yellow onion, finely chopped
- 4 cups fresh baby spinach
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
For the Creamy Vegan Sauce
- 1 cup unsweetened, unflavored oat milk
- ½ cup vegetable broth
- ¼ cup raw cashews, soaked in hot water for 15 minutes and drained
- 2 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
For Garnishing
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons vegan Parmesan (optional)
- Freshly cracked black pepper
Instructions
Step 1: Prepare the Creamy Sauce
Add the soaked and drained cashews, oat milk, vegetable broth, nutritional yeast, Dijon mustard, and lemon juice to a blender.
Blend until completely smooth and creamy. Set aside.
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Step 2: Cook the Mushrooms
Heat olive oil in a large skillet over medium heat.
Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and become golden brown.
Avoid overcrowding the pan so the mushrooms brown instead of steam.
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Step 3: Add Onion and Garlic
Add the chopped onion to the skillet and cook for 3 minutes until softened.
Stir in the minced garlic, Italian seasoning, dried thyme, salt, black pepper, and red pepper flakes if using.
Cook for another 30–45 seconds until fragrant.
Step 4: Add the Gnocchi
Add the vegan potato gnocchi directly to the skillet. Pour in the blended cashew sauce and stir gently to coat.
Bring the mixture to a gentle simmer.
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Step 5: Cook Until Tender
Cover the skillet and cook over medium-low heat for approximately 5–7 minutes, stirring occasionally.
Check the package instructions because gnocchi cooking times vary by brand. If the sauce becomes too thick before the gnocchi are tender, add a splash of vegetable broth.
Step 6: Add the Spinach
Add the fresh baby spinach to the skillet in handfuls. Stir gently until wilted, about 1–2 minutes.
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Step 7: Thicken the Sauce
Stir the cornstarch mixture again, then pour it into the skillet.
Cook for another 1–2 minutes, stirring gently, until the sauce thickens and coats the gnocchi.
Taste and adjust the salt, pepper, and lemon juice as needed.
Step 8: Garnish and Serve
Remove the skillet from the heat. Sprinkle with fresh parsley, vegan Parmesan, and freshly cracked black pepper.
Serve immediately while the sauce is warm, creamy, and delicious!
healthy plant-based food, vegan cheese and spinach potato gnocchi
Tips for the Best Vegan Mushroom & Spinach Gnocchi
- Check your gnocchi: Some packaged gnocchi contain egg or dairy, so check the ingredients to ensure they’re vegan.
- Brown the mushrooms properly: Give them enough time to develop a rich, savory flavor.
- Use unsweetened oat milk: Avoid vanilla or sweetened varieties.
- Blend the cashews thoroughly: A smooth sauce gives the dish its creamy texture.
- Don’t overcook the gnocchi: Follow the package directions and check for tenderness early.
- Add spinach at the end: This keeps it fresh and prevents it from becoming overly soft.
Easy Recipe Variations
Vegan Mushroom Gnocchi with Sun-Dried Tomatoes: Add ¼ cup chopped sun-dried tomatoes for a tangy, Mediterranean-inspired flavor.
Extra Garlic Version: Add 1–2 additional garlic cloves for a stronger garlic flavor.
Spicy Vegan Gnocchi: Increase the red pepper flakes or add a little chili paste.
High-Protein Option: Add cooked white beans or crispy chickpeas for extra plant-based protein.
Nut-Free Version: Replace the cashew cream with ¾ cup unsweetened, unflavored soy cooking cream or another suitable vegan cooking cream. Adjust the broth as needed.
What to Serve with Creamy Vegan Gnocchi
- Fresh Mediterranean cucumber and tomato salad
- Garlic roasted broccoli
- Crispy green beans
- Vegan garlic bread
- Roasted asparagus
- Simple arugula salad with lemon dressing
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently in a skillet over low heat with a splash of vegetable broth or oat milk to loosen the sauce.
- Microwave: Heat in short intervals, stirring between each interval, until steaming hot.
- Freezing: Freezing is not recommended because the creamy sauce and gnocchi may change texture.
- Make ahead: Prepare the cashew sauce up to 2 days ahead and refrigerate in a sealed container. Cook the gnocchi fresh for the best texture.
Frequently Asked Questions
1. Can I use frozen gnocchi?
Yes! You can use frozen gnocchi, but check the package instructions. You may need a little extra cooking time and liquid.
2. Can I make this recipe without cashews?
Absolutely. Use a vegan cooking cream or unsweetened soy-based cream instead.
3. Is store-bought gnocchi vegan?
Some brands are vegan, but others contain eggs, milk, or cheese. Always check the ingredient label.
4. Can I use coconut milk instead of oat milk?
Yes, but use unsweetened coconut milk. Keep in mind that it may add a noticeable coconut flavor. Unsweetened oat or soy milk gives a more neutral taste.
5. How do I make the sauce extra creamy?
Blend the cashews until completely smooth and avoid adding too much broth. The cornstarch slurry also helps create a thicker sauce.
Printable Recipe Card
Easy Creamy Spinach and Mushroom Gnocchi Recipe – Cooking Flavor
Creamy Vegan Mushroom & Spinach Gnocchi
Soft potato gnocchi, golden mushrooms, fresh spinach, and a homemade dairy-free garlic cream sauce.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4
Ingredients
- 1 pound vegan potato gnocchi
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 3 garlic cloves, minced
- ½ yellow onion, chopped
- 4 cups fresh baby spinach
- ½ teaspoon Italian seasoning
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup unsweetened oat milk
- ½ cup vegetable broth
- ¼ cup soaked and drained cashews
- 2 tablespoons nutritional yeast
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Fresh parsley and vegan Parmesan for garnish
Instructions
- Blend oat milk, broth, cashews, nutritional yeast, Dijon mustard, and lemon juice until smooth.
- Heat olive oil in a large skillet. Cook mushrooms for 6–8 minutes until golden.
- Add onion and cook for 3 minutes. Add garlic and seasonings.
- Stir in gnocchi and blended sauce.
- Cover and simmer for 5–7 minutes, checking the gnocchi package instructions.
- Add spinach and stir until wilted.
- Stir in the cornstarch slurry and cook for 1–2 minutes until creamy.
- Garnish with parsley and vegan Parmesan. Serve warm.
Notes: Check gnocchi packaging for vegan ingredients. Add vegetable broth if the sauce gets too thick. Store leftovers refrigerated for up to 3 days.
