Print

Creamy Dairy-Free Spinach Gnocchi Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

This Creamy Spinach Gnocchi recipe offers a delicious dairy-free twist on a classic comfort dish. Featuring golden pan-fried gnocchi tossed in a rich vegan sauce made from non-dairy milk, nutritional yeast, and a blend of herbs and spices, it is perfect for a quick, satisfying meal that is both creamy and wholesome.

Ingredients

Gnocchi

  • 2 tablespoons olive oil (divided)
  • 16 ounces shelf-stable packaged gnocchi

Sauce

  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon ground nutmeg (optional)
  • 2 tablespoons vegan butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups unsweetened, plain non-dairy milk (almond, oat, cashew, or light coconut milk)
  • 8 ounces frozen spinach
  • 3 tablespoons nutritional yeast
  • Juice of 1/2 lemon (or to taste)

Instructions

  1. Cook Gnocchi: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add the gnocchi, spreading it out evenly in the skillet. Cook, stirring occasionally every 2 minutes, until the gnocchi is golden brown on all sides, about 12 to 15 minutes. Transfer to a bowl or plate and set aside.
  2. Sauté Onion: Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the diced onion over medium heat until soft and translucent, approximately 4 minutes.
  3. Add Aromatics and Seasoning: Stir in the minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, and optional ground nutmeg. Cook for about 1 minute until fragrant, stirring frequently to prevent burning.
  4. Create Roux: Add the vegan butter to the skillet and stir until melted. Sprinkle the flour evenly over the onion mixture and stir continuously until no white flour is visible, about 1 minute.
  5. Add Non-Dairy Milk: Slowly pour in the unsweetened non-dairy milk while whisking constantly to prevent lumps from forming in the sauce.
  6. Add Spinach and Nutritional Yeast: Mix in the frozen spinach and nutritional yeast. Increase heat to bring the mixture to a boil, then reduce heat to medium-low and simmer for about 10 minutes until the sauce thickens. Use a wooden spoon to break up any spinach clumps as it cooks.
  7. Combine Gnocchi and Sauce: Return the browned gnocchi to the skillet and add the lemon juice. Stir thoroughly to coat all the gnocchi with the creamy spinach sauce. Taste and adjust the seasoning with more salt, pepper, or lemon juice as needed.
  8. Serve: Serve the creamy spinach gnocchi immediately while hot for the best flavor and texture.

Notes

  • For a nuttier flavor, try using oat or cashew milk in the sauce.
  • Adjust red pepper flakes based on your spice preference.
  • To make it gluten-free, use gluten-free flour and gluten-free gnocchi.
  • Fresh spinach can be used instead of frozen; just wilt it in the sauce before adding gnocchi.
  • Leftovers can be refrigerated for up to 3 days and gently reheated on the stove or microwave.

Find it online: https://bitezly.com/creamy-dairy-free-spinach-gnocchi-recipe/