Vegan Gnocchi with Spinach and Tomatoes

These vegan gnocchi with a creamy cashew sauce, spinach, and tomatoes is the perfect weeknight meal. It's super easy to make and incredibly comforting! It's ready in only 15 minutes!

Course Entrée

Cuisine Italian

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Calories 545kcal

Author Sina

Ingredients

For the gnocchi:

1 17.6 OZ (500 g) package store-bought gnocchi make sure to choose a vegan brand
4 handful fresh spinach
2 tomatoes, diced

For the sauce:

1/2 cup cashews (unsalted and not roasted)
2 large cloves of garlic
3 tablespoons nutritional yeast
2 teaspoons white miso paste
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 teaspoon tapioca starch
1 cup unsweetened almond milk
black pepper

Instructions

Prepare the gnocchi according to the instructions on the package. Place the spinach in a colander and drain the gnocchi over it (this is an easy trick to wilt fresh spinach).
Make the sauce: place all ingredients in a high speed blender and process until smooth.
Pour the sauce into a large pot and heat until it thickens up. Add the gnocchi, the spinach, and the diced tomatoes. Cook for another minute.

Notes

You will need a good blender to make the vegan gnocchi sauce. Otherwise it won't get as creamy.
If you don't have a high speed blender, soaking the cashews over night helps a lot. Otherwise you don't have to worry about soaking them. I use a vitamix and I never soak my cashews for vegan cheese sauces.
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.

Nutrition