Ingredients

1 tbsp olive oil

1 tbsp vegan butter (or regular butter)

3-4 cloves garlic (minced or sliced)

1/2 small onion (finely diced)

1 cup coconut cream (or 1 1/2 cups full fat coconut milk)

2 tbsp vegan cream cheese (or regular cream cheese)

1/2 cup sun dried tomatoes (finely chopped, oil packed)

1 lb gnocchi

2 cups baby spinach (roughly chopped)

1/2 cup water or vegetable broth

1 tsp Italian seasoning or oregano

1/2 tsp black pepper and salt (to taste)

2 tbsp nutritional yeast or vegan parmesan (or regular parmesan, finely grated)

1-2 tsp lemon juice (optional)

Instructions

Step 1: Warm the olive oil and butter in a wide skillet over medium heat. Add the finely diced onion and garlic, cooking for 2-3 minutes until softened and fragrant.

Step 2: Pour in the coconut cream or coconut milk and whisk in the cream cheese until the mixture is smooth. If using coconut milk, allow it to simmer for 2 to 3 minutes to gently reduce before continuing. Stir in the sun dried tomatoes, nutritional yeast or parmesan, Italian seasoning, black pepper, and a pinch of salt.

Step 3: Add the gnocchi to the skillet. Stir well, cover, and cook for 3 to 4 minutes, stirring once or twice, until the gnocchi are tender and the sauce is silky. If the sauce becomes too thick, add small splashes of water or vegetable broth as needed. If the sauce is too loose, let it bubble uncovered to thicken.

Step 4: Stir in the chopped baby spinach until wilted. Mix in lemon juice if using. Taste and adjust seasoning with salt, pepper, and any extra heat if desired.

Step 5: Serve the creamy gnocchi with a drizzle of the flavorful oil from the sun dried tomatoes for extra richness.

Tips & Variations

Use fresh gnocchi for the best texture; frozen gnocchi may need a little extra cooking time.

For a nuttier flavor, try adding toasted pine nuts or walnuts when serving.

If you prefer a gluten-free version, use gluten-free gnocchi.

Swap spinach for kale or Swiss chard for a different leafy green.

Add a pinch of red pepper flakes for a subtle spicy kick.

FAQs

Can I use regular cream instead of coconut cream?

Yes, you can substitute coconut cream with regular cream or milk for a dairy version. Coconut cream provides a subtle sweetness and richness, but regular cream works well too.

How do I know when the gnocchi is cooked?

The gnocchi is done when it is tender and soft to the bite, usually after 3 to 4 minutes of cooking in the sauce. They should float slightly and feel light, not dense or doughy.