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 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
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.
2. STEP:Prepare the gnocchi according to the instructions on the package. Drain and set aside.
3. STEP: Pour the creamy cashew sauce into a pan and heat on medium heat for about 2 minutes. It will thicken up considerably.
4. STEP: Add the cooked gnocchi, the spinach, and the artichoke hearts and cook for another 2 minutes until the spinach has wilted.
5. STEP: Sprinkle with freshly chopped parsley and red pepper flakes and serve immediately.
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.
Related Recipes:
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Sina
Spinach Artichoke Gnocchi
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.
We REALLY liked this recipe, especially the sauce! We didn’t add salt cuz the miso, nooch, and mustard seemed salty enough. Next time I might add a little bit of salt though! We used a 6oz jar of artichokes and felt like it needed more, so we’ll be purchasing a bigger jar next time. Loved how it came together so quickly too!
This is a great recipe! I used oat milk and corn starch. Turned out a little thick so I added more of the oil from the artichokes. Loved it.