A rich, comforting one-pan dinner with pillowy gnocchi, earthy mushrooms, garlic, spinach, and a silky dairy-free cream sauce.
Ingredients (4 servings)
For the gnocchi
- 500 g potato gnocchi (vegan)
- 1 tbsp olive oil
For the sauce
- 2 tbsp olive oil or vegan butter
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 300 g mushrooms (cremini, chestnut, or button), sliced
- 1 tsp dried thyme
- ½ tsp dried oregano
- ½ tsp chili flakes (optional)
- Salt, to taste
- Black pepper, to taste
Creamy base
- 1 cup unsweetened oat cream or coconut cream
- ¾ cup unsweetened plant milk
- 2 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 1 tsp soy sauce or tamari
- 1 tbsp flour or cornstarch (optional, for extra thickness)
Greens & finish
- 3 cups fresh spinach
- 1 tbsp lemon juice
- Fresh parsley or basil, chopped
- Vegan parmesan (optional)
Step-by-Step Instructions
1. Cook the gnocchi
Bring a large pot of salted water to a boil.
Add the gnocchi and cook according to package instructions, usually 2–4 minutes. Once they float to the surface, cook for another 30 seconds, then drain.
Optional for extra texture:
Heat 1 tbsp olive oil in a skillet and pan-fry the cooked gnocchi for 3–4 minutes until lightly golden.
2. Sauté the aromatics
In a large deep skillet or sauté pan, heat 2 tbsp olive oil over medium heat.
Add:
- Onion
- Garlic
Cook for 3–4 minutes until softened and fragrant.
3. Cook the mushrooms
Add sliced mushrooms to the pan.
Season with:
- Thyme
- Oregano
- Salt
- Pepper
- Chili flakes (if using)
Cook for 8–10 minutes, stirring occasionally, until mushrooms release moisture and become browned and caramelized.
Tip: Don’t overcrowd the pan and avoid stirring constantly so the mushrooms brown properly.
4. Make the creamy sauce
Lower heat slightly.
Add:
- Oat cream
- Plant milk
- Nutritional yeast
- Dijon mustard
- Soy sauce
Stir well.
If you want a thicker sauce:
Mix 1 tbsp flour or cornstarch with 2 tbsp cold water and stir it into the pan.
Simmer gently for 3–5 minutes until creamy and slightly thickened.
5. Add spinach
Stir in the spinach a handful at a time until wilted, about 1–2 minutes.
Add lemon juice for brightness.
Taste and adjust seasoning.
6. Combine everything
Add the cooked gnocchi to the skillet and gently toss until fully coated in sauce.
Cook another 1–2 minutes so everything heats through.
Serving Suggestions
Top with:
- Fresh parsley or basil
- Vegan parmesan
- Cracked black pepper
- Toasted walnuts or pine nuts for crunch
Serve with:
- Garlic bread
- Simple green salad
- Roasted asparagus or broccoli
Optional Variations
Protein boost
Add:
- Crispy tofu
- White beans
- Vegan sausage
- Chickpeas
Extra flavor
- Add sun-dried tomatoes
- Stir in miso paste
- Use truffle oil at the end
Gluten-free
Use gluten-free gnocchi and tamari instead of soy sauce.
Storage
- Refrigerate: up to 3 days
- Reheat gently with a splash of plant milk
- Not ideal for freezing because creamy sauces can separate
