This one-pan Creamy Spinach Artichoke Gnocchi transforms the beloved flavors of spinach artichoke dip into a wholesome, plant-based meal.
Packed with protein, fiber, and healthy fats, it’s a nourishing and satisfying dinner that comes together in just 30 minutes.
With pillowy gnocchi, tender greens, and a rich, creamy sauce, it’s perfect for quick weeknight cooking or meal prep.
Spinach Artichoke Gnocchi
Equipment
- 1-Large skillet
- 1 blender
- 1 spatula or wooden spoon
- Measuring Cups and Spoons
Ingredients
For the Cream Sauce:
- 4 ounces firm or silken tofu
- ¼ cup raw cashews or a mix of cashews and hemp seeds
- ½ teaspoon onion powder
- ¼ teaspoon ground mustard or 1/2 teaspoon prepared natural mustard
- 2 tablespoons nutritional yeast
- 1 teaspoon miso chickpea miso for soy-free
- 1 teaspoon dried basil or a mix of basil and oregano
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 1 cup water or vegetable stock
For the Gnocchi:
- 3 teaspoons olive oil divided
- 5 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 1 cup chopped red or white onion
- 8 ounces refrigerated potato gnocchi
- 7 ounces marinated artichoke hearts drained and chopped
- 5 ounces baby spinach or chopped spinach
- 3 –4 tablespoons vegan mozzarella optional
- Fresh basil torn, for topping
- Red pepper flakes for topping
Instructions
- Prepare the Cream Sauce: Begin by adding the tofu, raw cashews (or hemp seeds), onion powder, ground mustard (or prepared natural mustard), nutritional yeast, miso, dried basil (or a mix of basil and oregano), lemon juice, salt, and 1 cup of water or vegetable stock into a high-speed blender. Blend for 1 minute until smooth. Let the mixture sit for about 5 minutes to allow the cashews or seeds to soften fully. After resting, blend again for 30 seconds. If the sauce still feels slightly gritty, continue blending for another 30 seconds until completely creamy. Set aside this luxurious, protein-packed sauce for later use.
- Heat the Skillet and Oil: Place a large skillet over medium heat. Add 2 teaspoons of olive oil and allow it to warm until shimmering but not smoking. This will create a perfect base for sautéing the aromatics.
- Sauté Garlic and Red Pepper Flakes: Add the minced garlic to the hot oil and stir constantly for 10–15 seconds. Then sprinkle in the red pepper flakes and stir briefly to release their flavor into the oil. This step infuses the skillet with a fragrant, lightly spicy aroma that will carry through the entire dish.
- Cook the Onions: Add the chopped red or white onion to the skillet along with a pinch of salt. Increase the heat to medium and cook the onions, stirring every 2 minutes until they turn translucent, soft, and lightly golden. This process should take approximately 6 minutes. Optionally, add a small splash of water at the halfway mark to help the onions cook evenly and prevent burning. The caramelized onions provide natural sweetness and depth to the sauce.
- Toast the Gnocchi: Push the onions to the side of the skillet, add the remaining teaspoon of olive oil, and then place the gnocchi in the pan. Allow them to cook for 2–4 minutes, turning occasionally until they develop a lightly golden, crispy exterior. Toasting the gnocchi at this stage enhances flavor and ensures a pillowy yet slightly crisp texture.
- Combine Artichokes and Cream Sauce: Once the gnocchi is lightly toasted, fold in the chopped artichoke hearts and pour the prepared cream sauce into the skillet. Rinse the blender with about 1/2 cup water to get every bit of the creamy mixture, then add it to the pan. Stir thoroughly to combine all ingredients, ensuring the gnocchi, artichokes, and onions are evenly coated with the velvety sauce.
- Simmer to Thicken: Reduce the heat to medium-low and bring the mixture to a gentle simmer for 3–4 minutes. This allows the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking and ensure even heating throughout.
- Add and Wilt Spinach: Gradually add the baby spinach to the skillet. If all of it does not fit at once, add as much as possible and cover the skillet with a lid for 1–2 minutes to steam and wilt the greens. Once wilted, fold the spinach into the sauce. This step preserves the vibrant green color and delicate texture of the spinach while incorporating it fully into the creamy mixture.
- Adjust Seasonings and Consistency: Taste the sauce and adjust salt, acidity, or seasoning as needed. If you prefer a thinner sauce or a creamier soup-like consistency, stir in extra water or vegetable stock until the desired texture is achieved. This step ensures every bite is perfectly balanced and flavorful.
- Melt the Vegan Cheese: Sprinkle the optional vegan mozzarella over the top of the gnocchi mixture and cover the skillet for 1–2 minutes, allowing the cheese to melt. If using an oven-safe skillet, place it under the broiler for 1–2 minutes to lightly brown and bubble the cheese for a golden finish. This adds richness and a comforting, melty texture.
- Garnish and Serve: Remove the skillet from heat and sprinkle with torn fresh basil and a pinch of red pepper flakes for extra flavor and visual appeal. Serve immediately while hot, ideally with a crisp side salad or toasted garlic bread for a complete, satisfying meal.
Notes
- For the creamiest sauce, always allow cashews or hemp seeds to soak or rest after blending for a few minutes before blending again. This ensures a silky, smooth texture without graininess.
- Toasting gnocchi before adding the sauce adds a subtle crisp exterior and enhances flavor, keeping them tender and pillowy inside.
- Spinach can be substituted with any leafy green like Swiss chard, kale, or mustard greens for a different twist.
- Vegan mozzarella is optional but adds richness. Nutritional yeast alone can provide a cheesy flavor if you prefer a dairy-free alternative.
- Adjust the sauce consistency with additional water or vegetable stock if you prefer it thinner or soup-like.
Chef’s Secrets: Tips For Success
The key to this dish lies in layering flavors and textures.
Toasting the gnocchi before adding liquid creates a slightly crispy exterior while maintaining a soft, pillowy center.
Sautéing the onions until translucent, rather than rushing the process, develops natural sweetness that balances the creamy sauce.
Blending the tofu and cashews until completely smooth is crucial for a luxurious texture.
Finally, gently steaming the spinach rather than boiling it preserves vibrant color, tenderness, and nutrients.
These small techniques elevate the dish from simple to memorable.
Serving Suggestions For Maximum Enjoyment
This one-pan gnocchi is versatile and pairs beautifully with fresh, light sides.
Serve with a crisp green salad tossed with lemon vinaigrette or a side of garlic bread for an indulgent, satisfying meal.
Garnish with fresh basil and a sprinkle of red pepper flakes for extra aroma and a subtle heat contrast.
For meal prep, portion individual servings into airtight containers and enjoy hot or reheat gently on the stove or in the microwave.
Storage Tips For Freshness
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently over low-medium heat on the stove, adding a splash of water or stock to revive the sauce’s creaminess.
For longer storage, freeze the gnocchi in a freezer-safe container for up to 2 months.
Thaw overnight in the fridge before reheating.
Avoid overcooking during reheating to maintain the gnocchi’s texture.
Frequently Asked Questions
1. Can I make this recipe gluten-free?
Yes! Simply use gluten-free potato gnocchi, which ensures the dish remains soft and pillowy. The sauce itself is naturally gluten-free, so no further modifications are needed.
2. Can I replace tofu and cashews?
Yes, for a soy-free option, replace tofu with an additional 1/4 cup of cashews or hemp seeds. The sauce will remain creamy and protein-rich while maintaining its delicious flavor.
3. Can I use frozen spinach instead of fresh?
Yes, but thaw and drain frozen spinach thoroughly to prevent excess water from diluting the sauce. Add it in small batches, letting each portion wilt before folding it in.
4. Can I prepare the sauce ahead of time?
Absolutely! The cream sauce can be made a day in advance and stored in the refrigerator. Before adding it to the skillet, stir and blend slightly if needed to restore its smooth consistency.
5. Can I make this vegan cheese-free?
Yes, omitting vegan mozzarella is perfectly fine. Nutritional yeast in the sauce adds a subtle cheesy flavor, and the dish remains rich, creamy, and satisfying without additional cheese.
