Creamy Vegan Gnocchi Skillet
This creamy vegan gnocchi skillet is a one-pan dish that combines soft gnocchi with a luscious sauce and vibrant vegetables. It’s quick to prepare and perfect for a comforting meal that’s both satisfying and entirely plant-based.
Equipment
- 1 large skillet
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 500 g vegan gnocchi
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 150 g cherry tomatoes, halved
- 150 g spinach fresh or frozen
- 1 cup coconut cream
- 1 teaspoon nutritional yeast
- to taste salt
- to taste pepper
- fresh basil, for garnish optional
Instructions
- Begin by heating the olive oil in a large skillet over medium heat. Once heated, add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.
- Stir in the cherry tomatoes and cook for another 3-4 minutes, allowing them to soften and release their juices.
- Add the vegan gnocchi to the skillet and gently mix everything together. Cook for about 2 minutes.
- Pour in the coconut cream and stir in the nutritional yeast, salt, and pepper. Bring the mixture to a simmer, allowing the gnocchi to soak up the creamy sauce. Cook for another 5-6 minutes, until the gnocchi is heated through.
- Stir in the spinach and cook for approximately 2 minutes, until wilted (if using fresh) or heated through (if using frozen).
- Taste and adjust seasoning with more salt and pepper if needed. Remove from heat.
- Serve hot, garnishing with fresh basil if desired.
Notes
Feel free to add other vegetables like bell peppers or zucchini for more variety. You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of water if necessary to loosen the sauce.