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

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
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 people
Calories 234kcal
Author Sina


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


  • 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. 


  • 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. 


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