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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
Cook Time 15 minutes
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.