Spinach artichoke gnocchi combines the scrumptious flavors and textures of creamy spinach artichoke dip with pillowy gnocchi! This straightforward 1-pan meal is full of protein and veggies! (gluten-free, soy-free, and nut-free choices)
Gnocchi appears to be having a second on social media, so I acquired a bunch of refrigerated gnocchi and determined to make use of it in a creamy sauce. And what higher creamy sauce to make use of than spinach artichoke sauce? It’s like a spinach artichoke dip elevated with crispy, pillowy gnocchi.
The dip is tremendous creamy from tofu and cashews, there are two sources of protein in there. And there’s dietary yeast for much more. It’s also possible to add in seeds, like hemp seeds, for added protein.
Spinach artichoke gnocchi is a tremendous dinner by itself, and you can too pair it with some crisped-up tofu, soy curls, vegan rooster, and even the bacon-y lentils from my smoky skillet lasagna.
This recipe can be tremendous straightforward. You make it in only one pan in about half-hour. Simply prep all the pieces, chop up your aromatics, get the spinach and seasonings prepared, and also you’ll be in your option to making this straightforward, scrumptious, and creamy spinach artichoke gnocchi!
Serve this dish sizzling and creamy by itself, or with toasted sourdough, garlic bread, or a contemporary facet salad.
Why You’ll Love Spinach Artichoke Gnocchi
- crispy, pillowy gnocchi
- creamy spinach artichoke sauce
- 30-minute, 1-pan meal
- straightforward to make gluten-free, soy-free, and/or nut-free
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Make the cream sauce.
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Add all of the sauce elements to a blender and mix for 1 minute. Let that sit for about 5 minutes to rehydrate the cashews or seeds. Then mix once more for 30 seconds. If the combination isn’t clean but, mix for an additional 30 seconds. Set the cream sauce apart.
Make the spinach artichoke gnocchi.
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Warmth a big skillet over medium warmth and add 2 teaspoons of the olive oil. As soon as the oil is sizzling, scale back the warmth to medium-low and blend within the minced garlic. Stir for 10–15 seconds, then combine within the purple pepper flakes and blend. Subsequent, add the chopped onion and a beneficiant sprint of salt. Enhance the warmth to medium, and cook dinner, stirring each 2 minutes, till the onions are translucent. (Complete 6 minutes). You’ll be able to add a splash of water across the 3 minute mark to assist the onions brown and cook dinner evenly.
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As soon as the onions are translucent, add the gnocchi and the remaining teaspoon of olive oil. Prepare dinner 2 to 4 minutes till the gnocchi begins turning toasty and golden. Fold the artichokes and cream sauce into the skillet and blend properly. Rinse out the blender with about ½ cup of water, then pour that into the skillet. Combine all the pieces properly, then scale back the warmth to medium-low.
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Convey the combination to a boil, 3-4 minutes, then combine within the spinach. It won’t all match directly, so add as a lot as you may and canopy the skillet with a lid. Let the spinach steam and wilt for a minute or two, then open the lid and fold it into the sauce.
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Style and regulate salt and taste. Add extra salt or tang, if wanted. High the creamy gnocchi with vegan mozzarella and contemporary basil. Cowl the skillet once more and cook dinner for an additional 1 to 2 minutes till the mozzarella melts. In case your skillet is oven-safe, you can too place it below the broiler for a minute or so to soften and barely brown the cheese. Garnish with contemporary basil and pepper flakes. Serve creamy and sizzling with a facet of facet salad or crisp garlic bread.
To make this nut-free, change the cashews with hemp seeds and ensure your cheese is nut-free.
For soy-free, change the tofu with an additional ¼ cup cashews or hemp seeds and just be sure you are utilizing soy-free vegan cheese. For a gluten-free model, use gluten-free gnocchi.
For the very best texture, toast the gnocchi earlier than including any liquid to the pan. It improves the flavour and makes it smooth and pillowy as a substitute of chewy.
It’s also possible to combine in different greens, like chopped Swiss chard, mustard greens, amaranth greens, or any leafy greens you want.
Energy: 390kcal, Carbohydrates: 47g, Protein: 12g, Fats: 19g, Saturated Fats: 3g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 6g, Sodium: 697mg, Potassium: 559mg, Fiber: 9g, Sugar: 4g, Vitamin A: 5148IU, Vitamin C: 35mg, Calcium: 125mg, Iron: 6mg
Diet data is routinely calculated, so ought to solely be used as an approximation.
Elements
- silken tofu – or agency tofu. Silken tofu has a softer texture and makes such a velvety cream sauce! Change with extra cashews for soy-free.
- uncooked cashews – Soaked cashews make the sauce so creamy! Change with hemp seeds for nut-free.
- floor spices/herbs – Onion powder, floor mustard (or ready, pure mustard), dietary yeast, and dried basil and/or oregano season the cream sauce. For the gnocchi, you may be toasting up pepper flakes to infuse the sauce much more!
- miso – Provides umami to the sauce. Use chickpea miso or omit for soyfree
- lemon juice – For tang. You’ll be able to end with further lemon juice, if you happen to like.
- olive oil – To sauté and add depth to the sauce.
- aromatics – Garlic and onion add bulk and umami to the sauce.
- gnocchi – Use refrigerated or shelf secure gnocchi for this recipe. I take advantage of potato gnocchi
💡Ideas
- For the very best texture, toast the gnocchi earlier than including any liquid to the pan. It improves the flavour and makes it smooth and pillowy as a substitute of chewy.
- Including small splashes of water helps the onions cook dinner extra rapidly and evenly.
- Smaller items of spinach will wilt extra simply into the sauce, so both use child spinach or chop your spinach into small items, if you happen to’re utilizing bigger spinach leaves.
How you can Make Spinach Artichoke Gnocchi
Add all of the sauce elements to a blender and mix for 1 minute. Let that sit for about 5 minutes to rehydrate the cashews or seeds. Then mix once more for 30 seconds. If the combination isn’t clean but, mix for an additional 30 seconds. Set the cream sauce apart.
Warmth a big skillet over medium warmth and add 2 teaspoons of the olive oil. As soon as the oil is sizzling, scale back the warmth to medium-low and blend within the minced garlic. Stir for 10–15 seconds, then combine within the purple pepper flakes and blend. Subsequent, add the chopped onion and a beneficiant sprint of salt. Enhance the warmth to medium, and cook dinner, stirring each 2 minutes, till the onions are translucent. About 6 minutes You’ll be able to add a splash of water across the 3 to 4 minute mark to assist the onions brown and cook dinner evenly.
As soon as the onions are translucent, add the gnocchi and the remaining teaspoon of olive oil. Prepare dinner 2 to 4 minutes till the gnocchi begins turning toasty and golden.
Fold the artichokes and cream sauce into the skillet and blend properly. Rinse out the blender with about ½ cup of water, then pour that into the skillet. Combine all the pieces properly, then scale back the warmth to medium-low.
Convey the combination to a boil, then combine within the spinach. It won’t all match directly, so add as a lot as you may and canopy the skillet with a lid. Let the spinach steam and wilt for a minute, then open the lid and fold it into the sauce. Style and regulate salt and taste. Add extra salt or tang, if wanted. Verify if the gnocchi is pillowy and cooked.
High the gnocchi with vegan mozzarella and contemporary basil.
Cowl the skillet once more and cook dinner for an additional minute till the mozzarella melts. In case your skillet is oven-safe, you can too place it below the broiler for a minute or so to soften and barely brown the cheese. Garnish with contemporary basil and pepper flakes.
For a crispy topping, you may add breadcrumbs together with the mozzarella earlier than broiling. In case your skillet isn’t heat-proof, toast the breadcrumbs individually in a small pan with olive oil till golden, then sprinkle on high simply earlier than serving.
What to Serve with Spinach Artichoke Gnocchi
Serve this dish sizzling and creamy by itself, or with toasted sourdough, garlic bread, or a contemporary facet salad. It’s also possible to pair it with some crisped-up tofu, crisped soy curls, vegan rooster, and even the bacon-y lentils from my smoky skillet lasagna.
Often Requested Questions
You’ll be able to simply make this gluten-free, soy-free, and/or nut-free.
To make this nut-free, change the cashews with hemp seeds and ensure your cheese is nut-free.
For soy-free, change the tofu with an additional ¼ cup cashews or hemp seeds and just be sure you are utilizing soy-free vegan cheese. For a gluten-free model, use gluten-free gnocchi.
