Creamy Vegan Gnocchi Skillet
This creamy vegan gnocchi skillet is a quick and delicious dish that combines the softness of gnocchi with a rich, dairy-free sauce made from cashews and vegetables. Packed with flavor and nutrients, it's perfect for a weeknight dinner.
Equipment
- 1 large skillet or frying pan
- 1 blender or food processor
- 1 measuring cups and spoons
Ingredients
- 16 oz vegan gnocchi
- 1 cup raw cashews Soaked in water for at least 2 hours.
- 1 cup vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 3 cloves garlic Minced.
- 1 cup spinach Roughly chopped.
- 1 cup cherry tomatoes Halved.
- to taste salt
- to taste pepper
- fresh basil For garnishing (optional).
Instructions
- Soak the cashews in water for at least 2 hours. After soaking, drain and rinse them.
- In a blender or food processor, combine the soaked cashews, vegetable broth, almond milk, nutritional yeast, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy. Set aside.
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the vegan gnocchi to the skillet and cook for about 5 minutes, stirring occasionally until they start to brown slightly.
- Pour the creamy cashew sauce into the skillet with the gnocchi. Stir well to combine and cook for another 5 minutes, until the sauce thickens and everything is heated through.
- Add the chopped spinach and halved cherry tomatoes, mixing well. Cook for an additional 2-3 minutes until the spinach is wilted and tomatoes are softened.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh basil if desired.
Notes
Ensure that the cashews are soaked sufficiently to achieve a creamy texture.
You can add other vegetables like mushrooms or bell peppers for added flavor and nutrition.
This dish can be kept in the fridge for up to 3 days, and it’s great for meal prep!