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These vegan gnocchi with a creamy cashew sauce, spinach, and tomatoes are the perfect weeknight meal. It’s super easy to make and incredibly comforting! And it’s ready in only 15 minutes!

These vegan gnocchi with spinach is one of these dishes. I’ve made it so many times and it’s always a winner. It’s one of my favorite comfort food meals!

What You Need For These Vegan Gnocchi with Spinach and Tomatoes

store-bought gnocchi

spinach

tomatoes

garlic

cashews (unsalted and not roasted)

nutritional yeast

miso

mustard

tapioca starch

unsweetened almond milk

salt and pepper

As always, you can find a detailed ingredient list and recipe instructions at the end of this post in a separate recipe box.

Vegan Gnocchi Sauce:

For my vegan gnocchi I used a sauce made of cashews and nutritional yeast. If you haven’t tried using cashews as a base for vegan cream and cheese sauces, you should really give this a try! They turn out super creamy and rich!

I also added quite a bit of nutritional yeast. It’s not only packed with vitamins, but also adds a cheesy taste to my sauce. The perfect combination!

You need only six ingredients for the vegan gnocchi sauce:

cashews nutritional yeast white or yellow miso paste Dijon mustard tapioca starch garlic

How to Make These Vegan Gnocchi

The preparation of these vegan gnocchi with a creamy spinach sauce couldn’t be much easier! It’s ready in only 15 minutes, which makes it perfect for busy weeknight dinners!

All you have to do is follow these three easy steps:

FIRST STEP:

Prepare the gnocchi according to the instructions on the package. Place the spinach in a colander and drain the gnocchi over it (this is an easy trick to wilt fresh spinach).

SECOND STEP:

Make the sauce: place all ingredients in a high speed blender and process until smooth.

THIRD STEP:

Pour the sauce into a large pot and heat until it thickens up.

Add the gnocchi, the spinach, and the diced tomatoes. Cook for another minute.

Vegan Gnocchi – Recipe Notes:

You will need a good blender to make the vegan gnocchi sauce. Otherwise it won’t get as creamy.

If you don’t have a high speed blender, soaking the cashews over night helps a lot. Otherwise you don’t have to worry about soaking them. I use a vitamix and I never soak my cashews for vegan cheese sauces.

If you have problems finding the tapioca starch, you could also make the recipe without it. However, then you have to use less almond milk because the tapioca starch serves as a thickener. It will also make the sauce stretchy, kind of like a cheese sauce.

Vegan Gnocchi – Variations:

The vegan gnocchi are also great with other vegetables. I also have a version with broccoli and mushrooms on my blog.

If you have got a bit more time, you could also make your own vegan gnocchi from scratch. However, for a quick weeknight dinner I’m totally okay with store-bought gnocchi.

More Easy Vegan Weeknight Meals You Might Like:

I LOVE TO HEAR FROM YOU GUYS!

I hope you like this vegan gnocchi recipe as much as we do around here.

If you give it a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!

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Sina – xx