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  • Payton Pinsky

Creamy Gnocchi | Quick Vegan Dinner

If you're looking for a quick week night dinner that does not lack in the flavor department, than you've just found your new favorite dish! This gnocchi can be made in about 15 minutes and only needs 1 pot and a blender. Let's get cooking!

Ingredients: 1 Package Gnocchi (or homemade, I used a cauliflower gnocchi)

Handful Fresh Spinach

1 Roma Tomato

3 Tbs Minced Garlic

1/2 Cup Cashews (not roasted)

3 Tbs Nutritional Yeast

1 Cup Unsweetened Non-dairy Milk

1/2 Tsp Dijon Mustard

1 Tsp Cornstarch

Salt and Pepper

Optional: Non-dairy Parmesan or Mozzarella

  1. Bring a large pot of water to a boil and cook gnocchi. Typically, gnocchi only needs about 2 minutes in boiling water to cook.

  2. In a blender, mix together cashews, milk, garlic, mustard, starch and seasonings. Blend until smooth.

  3. When gnocchi is done cooking, drain it in a colander over the spinach. This will help to wilt the spinach!

  4. In the pot you cooked the gnocchi in, add in the blended sauce. Cook over medium-high heat until sauce begins to thicken. If using a non-dairy cheese, add it in now to melt down and make the sauce even creamier.

  5. Add the diced roma, spinach, and gnocchi into the sauce. Mix well. Enjoy!

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