Creamy Spinach Gnocchi (Dairy-Free)

Two metal forks in a bowl of creamy spinach gnoochi topped with a lemon wedge.

5 from 3 votes

Creamy Spinach Gnocchi (Dairy-Free)

This Creamy Spinach Gnocchi is an easy one-pot dish made from pantry and freezer staples that's perfect for a meatless weeknight dinner. Ready in about 30 minutes!

Prep Time5

Cook Time30

Total Time35

Course: Main Dish, Sides

Cuisine: American

Diet: Vegan

Servings:

Calories: 387kcal

Author: Jenn Sebestyen

Equipment

Large nonstick skillet

Ingredients

2 tablespoons olive oil divided
16 ounces shelf-stable packaged gnocchi
1 small onion diced
3 cloves garlic minced
1 teaspoon Italian seasoning
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
¼ teaspoon red pepper flackes
⅛ teaspoon ground nutmeg optional
2 tablespoons vegan butter
2 tablespoons all-purpose flour
1 ½ cups unsweetened, plain non-dairy milk almond, oat, cashew, or light coconut milk
8 ounces frozen spinach
3 tablespoons nutritional yeast
juice of ½ lemon or to taste

Instructions

Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add the gnocchi and spread it out into one even layer. Cook, stirring occasionally (about every 2 minutes), until it's golden brown on all sides, about 12 to 15 minutes. Transfer the gnocchi to a bowl or plate and set aside.
Add the remaining 1 tablespoon of oil to the same skillet. Sauté the onion until soft and translucent, about 4 minutes.
Add the garlic, Italian seasoning, salt, pepper, red pepper flakes, and nutmeg. Stir and cook until fragrant, about 1 minute.
Add the butter. Stir to incorporate until melted. Sprinkle the flour over the top of the onion mixture. Stir until no white flour remains visible, about 1 minute.
Slowly add the non-dairy milk, whisking continuously to prevent lumps.
Add the frozen spinach and nutritional yeast and stir to combine. Increase the heat to bring to a boil, then decrease the heat to medium-low and simmer until the sauce is thickened, about 10 minutes. Use a wooden spoon to break up any clumps of spinach as it's simmering.
Return the gnocchi to the skillet, add the lemon juice, and stir until it is completely coated in the creamy spinach sauce. Taste and adjust seasoning as necessary.
Serve immediately.

Notes

~ Pan fry the gnocchi, as opposed to boiling it in water, for best texture.

~ If your sauce is too thin, keep simmering until it reduces and thickens up.

~ If your sauce is too thick, add an extra splash of non-dairy milk or vegetable broth.

~ Add extra veggies, like mushrooms or green peas, to bulk up the sauce if desired.

~ For a gluten-free option, look for certified gluten-free gnocchi.

Nutrition