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Jun 8, 2020
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Spinach Artichoke Gnocchi

Via

These creamy spinach artichoke gnocchi make such a great weeknight meal. The dish is vegan, very easy to make, and ready in just 15 minutes!  If you’re a fan of the combination of spinach and artichokes like me, you will love this easy and creamy gnocchi dish! It’s packed with flavor! These Spinach Artichoke Gnocchi…
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The post Spinach Artichoke Gnocchi appeared first on Vegan Heaven.,

These creamy spinach artichoke gnocchi make such a great weeknight meal. The dish is vegan, very easy to make, and ready in just 15 minutes! 

Spinach Artichoke Gnocchi in a black pan on a marble countertop with a hand picking up gnocchi with a fork

If you’re a fan of the combination of spinach and artichokes like me, you will love this easy and creamy gnocchi dish! It’s packed with flavor!

These Spinach Artichoke Gnocchi Are:

  • vegan 
  • super creamy
  • extremely comforting 
  • very easy to make 
  • super quick (15 minutes is all you need!) 
  • gluten-free if you use gluten-free gnocchi 
  • perfect for the whole family 

close-up photo of spinach artichoke gnocchi

What You Need: 

  • store-bought gnocchi
  • baby spinach
  • a jar of artichoke hearts in oil
  • garlic
  • cashews (unsalted and not roasted)
  • nutritional yeast
  • yellow or white miso paste 
  • mustard
  • tapioca starch or corn starch
  • unsweetened almond or soy milk
  • salt, black pepper, and red pepper flakes 
  • fresh parsley 

As always, you can find a detailed ingredient list and recipe instructions at the end of this post in a separate recipe box.

How to Make These Spinach Artichoke Gnocchi: 

1. STEP: Make the sauce: Place all ingredients in a high speed blender and process until smooth. This should take about 30 seconds to a minute. I didn’t soak the cashews, but if you want to make things easier for your blender, you could soak them in hot water for 30 minutes or even overnight. 

cashews, garlic, nutritional yeast. miso paste, and mustard in a blender on a marble countertop

creamy vegan cheese sauce in a blender on a marble countertop before processing

Creamy vegan cheese sauce in a blender on a marble countertop

2. STEP:Prepare the gnocchi according to the instructions on the package. Drain and set aside. 

gnocchi in a grey colander on a marble countertop

3. STEP: Pour the creamy cashew sauce into a pan and heat on medium heat for about 2 minutes. It will thicken up considerably. 

vegan cheese sauce in a black pan with a wooden spoon on a marble countertop

4. STEP: Add the cooked gnocchi, the spinach, and the artichoke hearts and cook for another 2 minutes until the spinach has wilted. 

a black pan with vegan cheese sauce and gnocchi with a wooden spoon on a marble countertop

5. STEP: Sprinkle with freshly chopped parsley and red pepper flakes and serve immediately. 

spinach artichoke gnocchi in a black pan with a spoon on a marble countertop with a blue and white tablecloth in the background

Recipe Notes:

  • You will need a good blender to make the vegan gnocchi sauce. Otherwise it won’t get as creamy. I usually use a Vitamix. 
  • If you want to make things a bit easier for your blender, soaking the cashews overnight helps a lot. You could also soak them in hot water from the kettle for about 30 minutes. But if you use a great high speed blender, you don’t have to worry about soaking them.
  • If you have problems finding the tapioca starch, you could also make the recipe without it. However, then you have to use less almond milk because the tapioca starch serves as a thickener. It will also make the sauce stretchy, kind of like a cheese sauce. You could also replace the tapioca starch with corn starch. The sauce won’t get as stretchy then, but it will still thicken up nicely. 
  • Make sure to use unsweetened almond or soy milk. Even lightly sweetened plant milk will ruin the recipe. 
  • I’ve already used this sauce for my vegan gnocchi with tomatoes and spinach and my gnocchi with broccoli and mushrooms. So if you’re looking for more variations, you might want to check out these recipes. 

Spinach Artichoke Gnocchi in a black pan on a marble countertop with a hand picking up gnocchi with a fork

More Spinach Artichoke Recipes You Might Like: 

close-up photo of spinach artichoke gnocchi in a black pan on a marble countertop with a blue and white dishtowel in the background

I LOVE TO HEAR FROM YOU GUYS!

I hope you like this vegan gnocchi recipe as much as we do around here.

If you give it a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

Spinach Artichoke Gnocchi in a black pan on a marble countertop with a hand picking up gnocchi with a fork

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Spinach Artichoke Gnocchi

These creamy spinach artichoke gnocchi make such a great weeknight meal. The dish is vegan, very easy to make, and ready in just 15 minutes! 

Course Entrées, Main Course
Cuisine American
Keyword spinach artichoke gnocchi, vegan gnocchi
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 people
Calories 234kcal
Author Sina

Ingredients

For the gnocchi:

  • one package store-bought vegan gnocchi (17.6 oz)
  • 3 cups baby spinach
  • 1 jar artichoke hearts in oil

For the sauce:

  • 1/2 cup cashews (unsalted and not roasted)
  • 2 large cloves of garlic
  • 3 tablespoons nutritional yeast
  • 2 teaspoons yellow or white miso paste
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon tapioca starch or corn starch if you can’t find tapioca starch
  • 1 cup unsweetened almond or soy milk
  • 1/2 teaspoon salt
  • black pepper, to taste

Instructions

  • Make the sauce: Place all ingredients in a high speed blender and process until smooth. This should take about 30 seconds to a minute. I didn’t soak the cashews, but if you want to make things easier for your blender, you could soak them in hot water for 30 minutes or even overnight. 

  • Prepare the gnocchi according to the instructions on the package. Drain and set aside. 

  • Pour the creamy cashew sauce into a pan and heat on medium heat for about 2 minutes. It will thicken up considerably. 

  • Add the cooked gnocchi, the spinach, and the artichoke hearts and cook for another 2 minutes until the spinach has wilted. 

     

  • Sprinkle with freshly chopped parsley and red pepper flakes and serve immediately. 

Notes

  • You will need a good blender to make the vegan gnocchi sauce. Otherwise it won’t get as creamy. I use a Vitamix. 
  • If you want to make things a bit easier for your blender, soaking the cashews overnight helps a lot. You could also soak them in hot water from the kettle for about 30 minutes. But if you use a great high speed blender, you don’t have to worry about soaking them.
  • If you have problems finding the tapioca starch, you could also make the recipe without it. However, then you have to use less almond milk because the tapioca starch serves as a thickener. It will also make the sauce stretchy, kind of like a cheese sauce. You could also replace the tapioca starch with corn starch. The sauce won’t get as stretchy then, but it will still thicken up nicely. 
  • Make sure to use unsweetened almond or soy milk. Even lightly sweetened plant milk will ruin the recipe. 
  • I’ve already used this sauce for my vegan gnocchi with tomatoes and spinach and my gnocchi with broccoli and mushrooms. So if you’re looking for more variations, you might want to check out these recipes. 

Nutrition

Calories: 234kcal | Carbohydrates: 15g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Sodium: 747mg | Potassium: 459mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3380IU | Vitamin C: 21mg | Calcium: 153mg | Iron: 3.1mg

The post Spinach Artichoke Gnocchi appeared first on Vegan Heaven.

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