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Creamy Gnocchi with Spinach and Mushrooms

Creamy Gnocchi with Spinach and Mushrooms

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An easy, weeknight dinner with sophisticated flavor, this gnocchi recipe uses soy milk to create a rich cream sauce. If you don’t want to use soy milk, substitute with traditional cream, rice or hemp milk. For a vegan version, omit the cheese or substitute with a vegan cheese alternative.
Course Main Course
Cuisine Italian
Dish Type pasta
Cooking Style vegan, Vegetarian
Seasonal autumn, spring, winter
Ingredient gnocchi
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings
Author Amy Reiley

Ingredients

  • 1 16 oz gnocchi either homemade or fresh, prepackaged
  • 1 tbsp your favorite non-dairy butter substitute
  • 1 tbsp olive oil
  • 1 shallot finely chopped
  • 10 oz button mushrooms sliced
  • salt
  • 1/8 cup dry white wine
  • 1 clove garlic finely chopped
  • 1 cup unsweetened, organic soy milk (substitute rice or hemp milk)
  • 2/3 cup freshly grated Parmesan cheese (optional)
  • 3 cup fresh baby spinach
  • salt and pepper to taste

Instructions

  • Cook the gnocchi according to the package instructions.
  • While the gnocchi is cooking, add butter and olive oil to a saute pan over medium-high heat. Heat until the butter is completely melted.
  • Add the shallot and saute until tender, about 1 minute.
  • Cover the bottom of the pan with the sliced mushrooms. Let them rest for one minute then saute until tender, about 2-3 more minutes. Season with a pinch of salt.
  • Add the white wine and let it reduce slightly, continuing to stir the mushrooms for 30 seconds-1 minute.
  • Add the garlic and the soy milk. Bring to a simmer.
  • Stir in the Parmesan cheese, (optional).
  • Add the spinach and stir until it wilts, approximately 1 minute.
  • Adjust seasoning with salt and pepper to taste.
  • Remove the cream sauce from the heat and add in the gnocchi, gently folding it in the sauce to coat.
  • Serve immediately.

Notes

To make this gnocchi vegan, use olive oil in place of the butter and skip the Parmesan.