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Creamy vegan gnocchi with spinach and mushrooms

Creamy Vegan Cauliflower Gnocchi


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 people 1x
  • Diet: Gluten Free

Description

Soft and fluffy cauliflower gnocchi, sautéed in a creamy dairy-free sauce with hearty mushrooms and spinach. The perfect low-carb weeknight dinner. Ready in less than 25 minutes, gluten-free and absolutely DELICIOUS!!!!


Scale

Ingredients

  • 1 package store-bought cauliflower gnocchi (I used Trader Joe’s)
  • 2 tbsp olive oil
  • kosher salt and ground black pepper
  • 1/2 up diced red onion
  • 3 cloves of garlic (minced)
  • 1 pint baby bella mushrooms
  • 1/3 cup vegetable stock
  • 1 tbsp dried basil or oregano
  • 1 cup coconut milk (full-fat)
  • 1 cup fresh spinach
  • 1/2 cup grated parmesan cheese (if not making this fully vegan)
  • 1/4 cup fresh chopped parsley

Instructions

Prepare the cauliflower gnocchi

  1. Now, there are a couple of methods suggested on the package but the preferred way and I agree is to steam it in a pan on the stove then sauté it so the bottoms get nice and crispy brown. 
    To do this you just add the gnocchi (frozen) to a sauté pan on the stovetop with some water, cover and steam it for about 5-6 minutes. You want all of the water to become absorbed. Then just add a little butter or oil to the pan, turn up the heat to medium-high heat and let those little babies get nice and crispy. This takes about 3-4 minutes. Season the gnocchi with salt and pepper and set it aside while you prepare the rest of the ingredients.

Make the creamy veggie-filled sauce

  1. Heat up a skillet to medium heat with 1 tablespoon of olive oil. Once the oil is hot, add in the diced red onion, mushrooms and garlic. Let that cook for 4-5 minutes, stirring occasionally until the mushrooms start to get nice and golden brown. 
  2. Add in the spinach and cook until wilted, about 1-2 minutes.
  3. Pour in the vegetable stock, dried basil or oregano and stir to combine it with the veggies. Season with more salt and pepper. Let that come to a simmer and cook for 2-3 minutes.
  4. Next, add in the coconut milk and stir it in with all of those deliciously simmered veggies and let that all cook for 2 more minutes.

Put it all together

  1. Add in the cooked gnocchi and stir. Let that all cook for 2 minutes. Finally, stir in the grated parmesan cheese and season with salt and pepper if needed, based on taste. 
  2. Plate and top with freshly chopped herbs like basil or parsley and more grated parmesan cheese.

Notes

  1. To clean the mushrooms: Use a slightly damp, clean kitchen towel or paper towel to gently rub off any visible dirt. Never run them under water since that will make them rubbery and less flavorful.
  2. If you don’t have spinach then you can use sliced kale or collard greens.
  3. To make this fully vegan skip the parmesan cheese or use vegan nut and seed parmesan cheese.
  4. This is best if eaten right away but can be stored in the fridge in an airtight container for up to 2 days. Although it will lose a little bit of flavor but will still be delicious. To reheat: Heat in the microwave on high for 1-2 minutes, top with fresh herbs and parmesan cheese to freshen it up. You could also reheat in a pan on the stovetop.
 
  • Category: Main Course
  • Method: sautéed
  • Cuisine: American
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