Creamy Vegan Gnocchi
I’ll fess up, I’m a bit lazy, so recipes like this one are my favorite to make— not solely due to their reasonably easy execution level but because their simplicity is what makes them SO delicious.
Plus, there are no exotic ingredients (you know, the type you can’t find in a regular supermarket), and if you’re in a real rush, you can make it in less than 30 minutes.
Here’s a step by step video of the recipe:
📝 Ingredients for this creamy vegan gnocchi
To make this simple gnocchi recipe, make sure you’ve got the following ingredients:
- 3 tablespoons of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons of tomato paste, for that rich umami depth
- A mix of spices including 1 tablespoon of sweet paprika, 1 teaspoon of dried basil, and ¼ teaspoon of black pepper
- 90 grams sun-dried tomatoes, about 10 tomatoes finely chopped for a tangy kick
- 50 grams of olives, pitted and sliced
- 200ml of vegan oat cream, to create a velvety sauce
- 75ml of starchy water, reserved from cooking the gnocchi
- A pinch of salt to taste
- 500 grams of gnocchi
- 50-70 grams of spinach, fresh and ready to wilt into the sauce
And if I’m feeling fancy or hosting friends, I sometimes top it off with some vegan parmesan—totally optional but highly recommended for that extra flavor boost!
👨🏻🍳 How I made this delicious creamy vegan gnocchi
First, I chopped up some onion and garlic and sautéed them in olive oil until they turned golden and translucent.
Then, I added tomato paste and mixed it well with the onions and garlic. Right after, I sprinkled in sweet paprika, dried basil, and a bit of black pepper, letting them bloom in the pan, which brought out their rich flavors and aromas.
Then I deglazed the pan. At the time, I didn’t have white wine, so I used warm water, but if you can, go with a nice splash of white wine for an extra zing.
Next, I added the sun-dried tomatoes and olives, leaving them to cook for about 1 to 2 minutes.
As those ingredients were melding together nicely, I started on the gnocchi. In a separate pot, I boiled some water with a good pinch of salt and cooked the gnocchi according to the package instructions, which for me meant a quick three minutes.
Next, it was time to add the vegan oat cream. To help thicken the sauce, I added about 75 ml of the starchy water that the gnocchi had been cooking in. I also added a little salt to boost the taste and stirred everything.
I added the spinach and allowed it to cook until it wilted. Then, I added the gnocchi and thoroughly mixed it to blend the flavors.
And the gnocchi dish is ready! To serve, I sprinkled it with a little vegan parmesan cheese and it was (even more) delicious! 🙂
💬 Frequently Asked Questions
Can I make vegan gnocchi from scratch?
For sure. You can make gnocchi from scratch using potatoes, flour, and a pinch of salt, plus, the process is pretty straightforward— you can mash the cooked potatoes and mix them with flour to form a dough, then roll and cut into small dumplings.
If you want more of a full process, I recommend checking out this recipe by the Curious Chickpea.
How should I store it afterward?
You ought to store leftover vegan gnocchi in an airtight container in the refrigerator. It will typically last for 3-5 days, and if you wish to reheat it, you can simply sauté it in a pan until it’s warmed through or use the good old microwave.
Can I also freeze it for later?
Yes, you can also freeze it in an airtight container for about a month.
Creamy Vegan Gnocchi
- Total Time: 30 minutes
- Yield: 2 people 1x
- Diet: Vegan
Description
Enjoy this simple yet creamy vegan gnocchi dish, featuring savory sun-dried tomatoes, briny olives, and vibrant spinach for a truly satisfying meal!
Ingredients
- 3 tbsps olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsps of tomato paste
- 1 tbsp of sweet paprika
- 1 tsp of dried basil
- 1/4 tsp of black pepper
- 90 gr sun-dried tomatoes
- 50 grams of pitted olives
- 200 ml of vegan oat cream
- 75ml of water from cooking the gnocchi
- salt to taste
- 500 grams of gnocchi
- 50–70 grams of spinach
- vegan parmesan cheese, optional
Instructions
- Sauté onions and garlic in olive oil until golden and translucent.
- Add the tomato paste and mix well.
- Sprinkle sweet paprika, dried basil, and black pepper.
- Deglaze the pan with warm water (or white wine if available).
- Add sun-dried tomatoes and olives, cooking for 1-2 minutes.
- Boil water in a separate pot with a pinch of salt, then cook the gnocchi according to package instructions.
- Pour the oat cream into the pan followed by the water from cooking the gnocchi (75ml). Season with salt.
- Add the spinach and cook until wilted.
- Add the gnocchi and incorporate.
- Serve the gnocchi, topping with grated vegan parmesan cheese (optional).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
🙏🏻 Before you go, I’ve got a favor to ask!
I’d love to get your feedback on this recipe! Feel free to leave a comment below detailing your experience— and let others know how you feel about it!
Of course, you can also ask any questions you may have about the recipe— and we’ll try to respond ASAP.
