Ever had a bowl of gnocchi that made you close your eyes and just savor the moment? Picture this: fluffy potato gnocchi swimming in a creamy, coconut-based sauce, studded with vibrant cherry tomatoes and fresh spinach. This Creamy Vegan Gnocchi Skillet is not just a meal; it’s a full-on experience. Best of all, it comes together in one pan, making cleanup a breeze and leaving you with time to enjoy every delicious bite!
Why Make This Recipe
Who doesn’t love a dish that’s both delicious and easy? This vegan gnocchi skillet ticks all the boxes — it’s quick to whip up and packed with flavor your whole family will enjoy. Plus, you won’t break the bank making it!
- One-Pan Wonder: Fewer dishes means more time on the couch catching up on your favorite show.
- Versatile & Fun: Feel free to throw in any leftover veggies hanging out in your fridge; it’s like a clean-out-the-fridge party! 🎉
- Family Friendly: Kid-approved, even if they claim they don’t like spinach. Trust me, they won’t even notice!
You don’t need fancy stuff — just these basics!
Ingredients
- 16 oz (450g) potato gnocchi
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 cup canned coconut milk
- 2 tablespoons nutritional yeast
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh basil for garnish
Directions
Ready to get cooking? Follow these simple steps for your creamy masterpiece:
- Boil the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook per package instructions or until they float to the top. Drain and set aside.
- Sauté the Onion: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Toss in Tomatoes: Add the cherry tomatoes to the skillet and cook until they begin to soften, approximately 3 minutes.
- Add Spinach: Toss in the fresh spinach and cook until wilted, stirring occasionally.
- Crisp the Gnocchi: Push the vegetables to one side of the skillet, add the remaining tablespoon of olive oil, and sauté the cooked gnocchi for 2-3 minutes until slightly crisp.
- Combine Everything: Pour in the coconut milk, stirring well to combine with the vegetables and gnocchi.
- Season and Simmer: Stir in the nutritional yeast, dried Italian herbs, salt, and pepper. Let the sauce simmer for about 5 minutes until it thickens slightly.
- Serve Hot: Garnish with fresh basil leaves and enjoy!
How to Make Creamy Vegan Gnocchi Skillet (Overview)
Alright, let’s break down the process. First, you’ll get those gnocchi cooking and then, in your trusty skillet, you’ll sauté onions and garlic until fragrant (don’t skip this step, it’s crucial for flavor!).
Add in your tomatoes and spinach, then give the slightly crispy gnocchi their moment in the spotlight. Finally, the creamy coconut milk comes to the rescue, creating a rich sauce that hugs each gnocchi.
Pro Tip: Let that coconut milk simmer for a bit — it’s where all the magic happens!
How to Serve Creamy Vegan Gnocchi Skillet
Think color and aroma! Serve your skillet straight from the pan, topped with fresh basil for a gorgeous pop of green. Pair it with a crusty piece of garlic bread for that perfect crunch, or perhaps a light side salad to balance the creaminess. The sight alone pulls you in while the rich, savory aroma will have everyone gathering around the table.
How to Store Creamy Vegan Gnocchi Skillet
Got leftovers? No problem! This creamy goodness keeps well in the fridge for up to 3 days. Just store it in an airtight container. If you want to freeze it, it will last for about 1 month.
When reheating, a splash of water or a bit more coconut milk will help bring back that creamy consistency. Easy-peasy!
Tips to Make Creamy Vegan Gnocchi Skillet
- Gnocchi Selection: Fresh gnocchi makes a world of difference; they cook faster and taste better!
- Herb Experiments: Try fresh herbs instead of dried for an extra boost — think thyme or oregano.
- Coconut Milk Swap: If you’re not keen on coconut, unsweetened almond milk works as a lighter alternative.
Variation
Feeling adventurous? Toss in some sautéed mushrooms or replace the spinach with kale for a robust flavor twist. You could also add a splash of lemon juice for some brightness!
FAQs
Can I use frozen gnocchi?
Absolutely! Just throw the frozen gnocchi directly into the boiling water—it’ll take a couple of extra minutes to cook.
Can I make this ahead of time?
Yes! Prepare it a day prior, refrigerate, and then reheat. Just remember, the creaminess may dull a bit, so add a splash of liquid when reheating.
Is it possible to skip the coconut milk?
You bet! You can substitute it with any creamy plant-based milk, but I won’t lie: coconut milk takes the flavor to a whole new level!
So, what are you waiting for? Grab those ingredients and treat yourself to this easy, quick, and utterly delicious Creamy Vegan Gnocchi Skillet tonight!
📌 Pin this recipe for your next cozy dinner night!
Creamy Vegan Gnocchi Skillet
Ingredients
Method
- Boil the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook per package instructions or until they float to the top. Drain and set aside.
- Sauté the Onion: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Toss in Tomatoes: Add the cherry tomatoes to the skillet and cook until they begin to soften, approximately 3 minutes.
- Add Spinach: Toss in the fresh spinach and cook until wilted, stirring occasionally.
- Crisp the Gnocchi: Push the vegetables to one side of the skillet, add the remaining tablespoon of olive oil, and sauté the cooked gnocchi for 2-3 minutes until slightly crisp.
- Combine Everything: Pour in the coconut milk, stirring well to combine with the vegetables and gnocchi.
- Season and Simmer: Stir in the nutritional yeast, dried Italian herbs, salt, and pepper. Let the sauce simmer for about 5 minutes until it thickens slightly.
- Serve Hot: Garnish with fresh basil leaves and enjoy!