Creamy Vegan Gnocchi Skillet

If you’ve never tried vegan gnocchi before, prepare to fall in love. This Creamy Vegan Gnocchi Skillet is the ultimate comfort food — rich, cozy, and made in just one pan. It’s everything you want in a weeknight dinner: hearty, quick, satisfying, and surprisingly easy to throw together.

Whether you’re cooking for a family or just craving something warm and creamy on a cool evening, this dish hits the spot with minimal effort and maximum flavor.

Why You’ll Love This Vegan Gnocchi

One bite of pillowy gnocchi smothered in a silky, dairy-free cream sauce with garlic, herbs, and tender veggies, and you’ll understand the hype. The creamy sauce is made using plant-based milk and a touch of nutritional yeast for that cheesy umami — but without any dairy.What makes this dish even better? It’s a one-skillet wonder. That means fewer dishes and more time enjoying your evening. Plus, it’s completely customizable. Want to add mushrooms or spinach? Go for it. Prefer a bit of heat? A sprinkle of chili flakes will do the trick.

What Is Gnocchi Anyway?

Gnocchi (pronounced nyoh-kee) is a type of soft, doughy dumpling usually made with potato, flour, and sometimes egg. But many store-bought gnocchi brands offer egg-free versions, which makes them naturally vegan. Always double-check the label, but you’ll often find vegan-friendly gnocchi at most grocery stores.When cooked properly, gnocchi is tender on the inside with just the right amount of chew. And in this recipe, it soaks up all the creamy goodness like a sponge.

A Weeknight Hero

This recipe is designed to be quick and simple. You’ll only need one skillet, and you won’t even need to pre-boil the gnocchi. It cooks right in the creamy sauce, absorbing all those amazing flavors as it softens.One of the best things? Minimal cleanup. Just one pan to wash and dinner is served.You can also easily customize this recipe based on what you have. Add sautéed zucchini or bell peppers, toss in sun-dried tomatoes, or use frozen spinach if you’re short on fresh produce. The base is flexible, and the flavor always comes through.

Tips for Perfect Creamy Gnocchi

Don’t overcook the gnocchi. It only takes a few minutes to soften — once they float or turn tender, they’re good to go.Use full-fat coconut milk or thick cashew cream for the richest texture.Deglaze the pan with a splash of broth or plant milk after sautéing garlic and onions — it adds depth and lifts flavor from the skillet.Finish with lemon juice or a sprinkle of nutritional yeast for brightness and extra flavor.

Serving Suggestions

Serve the Creamy Vegan Gnocchi Skillet hot and fresh, topped with chopped herbs like parsley or basil for a pop of color. Pair it with crusty bread, a fresh green salad, or even roasted veggies for a complete dinner.It also makes for great leftovers — the sauce thickens overnight, making it even more comforting when reheated.

Final Thoughts

There’s something magical about a meal that feels indulgent but is still made from simple, wholesome ingredients. The Creamy Vegan Gnocchi Skillet checks all the boxes: it’s easy, comforting, full of flavor, and entirely plant-based.It’s the kind of dish that wins over even non-vegans, and once you try it, you’ll be hooked. Whether it’s a chilly night in or a busy weeknight, this is the skillet dinner your table’s been waiting for.

Creamy Vegan Gnocchi Skillet

A comforting, one-pan creamy vegan gnocchi skillet packed with flavor, fresh veggies, and a rich dairy-free sauce. Ready in under 30 minutes, perfect for cozy weeknight dinners.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 3 bowls

Course: Main Course

Cuisine: Vegan

Calories: 410

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 3 cloves garlic minced
• 1 small onion finely chopped
• 1 cup mushrooms sliced
• 1½ cups cherry tomatoes halved
• 1½ cups baby spinach or kale
• 1 cup full-fat coconut milk or cashew cream
• ½ cup vegetable broth
• 2 tbsp nutritional yeast
• 1 tsp lemon juice
• Salt and pepper to taste
• 1 16 oz package shelf-stable or refrigerated gnocchi
• Fresh parsley chopped (for garnish)

Method

 

1. Heat olive oil in a large skillet over medium heat. Add garlic and onion; sauté until translucent and fragrant (about 2–3 minutes).
2. Add sliced mushrooms and cook until softened, around 4–5 minutes.
3. Stir in cherry tomatoes and cook until slightly blistered.
4. Pour in the coconut milk and vegetable broth. Stir to combine, then add nutritional yeast, lemon juice, salt, and pepper.
5. Add gnocchi directly into the skillet (no need to pre-boil). Stir and cover. Let simmer for 6–8 minutes or until gnocchi is soft and sauce has thickened.
6. Stir in baby spinach until wilted. Adjust seasoning if needed.
7. Remove from heat and garnish with fresh parsley before serving.

Notes

For extra creaminess, blend cashews with plant milk instead of using canned coconut milk.

You can swap the spinach with kale or frozen greens.

Add chili flakes for a spicier version.

Store leftovers in an airtight container for up to 3 days.