Description
A creamy, comforting vegan dish made with fluffy potato gnocchi, coconut milk, cherry tomatoes, and vibrant spinach.
Ingredients
Scale
- 16 oz (450g) potato gnocchi
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 cup canned coconut milk
- 2 tablespoons nutritional yeast
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions or until they float to the top. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add cherry tomatoes and cook until they begin to soften, approximately 3 minutes.
- Add fresh spinach and cook until wilted, stirring occasionally.
- Push vegetables to one side of the skillet, add remaining tablespoon of olive oil, and add cooked gnocchi. Sauté for 2-3 minutes until slightly crisp on the edges.
- Pour in the coconut milk, stirring to combine with vegetables and gnocchi.
- Stir in nutritional yeast, dried Italian herbs, salt, and pepper. Let the sauce simmer for about 5 minutes until it thickens slightly.
- Serve hot, garnished with fresh basil leaves.
Notes
For gluten-free, use gluten-free potato gnocchi. Add chickpeas or lentils for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg