Creamy One-Pot Gnocchi with Mushrooms, Sun Dried Tomatoes, and Spinach

Creamy One-Pot Gnocchi with Mushrooms, Sun Dried Tomatoes, and Spinach

Enjoy this quick and filling meal packed with flavor and nutrition on a night you just don't feel like cooking. Fluffy gnocchi is paired with meaty mushrooms, tangy sun dried tomatoes, and nutrient-dense spinach and cooked in a creamy vegan cashew sauce. In just under 30 minutes, you'll have an indulgent whole food, plant-based meal with minimal dishes.

Yield: 3

Author: Courtney Crary- Not Like Mama

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Creamy One-Pot Gnocchi with Sun Dried Tomatoes, Mushrooms, and Spinach

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Enjoy this quick and filling meal packed with flavor and nutrition on a night you just don't feel like cooking. Fluffy gnocchi is paired with meaty mushrooms, tangy sun dried tomatoes, and nutrient-dense spinach and cooked in a creamy vegan cashew sauce. In just under 30 minutes, you'll have an indulgent whole food, plant-based meal with minimal dishes.

Ingredients

• 16 oz pre-made gnocchi
• 8 oz cremini mushrooms, thinly sliced
• 1 medium shallot, thinly sliced
• 1 cup sun dried tomatoes, halved
• 3 handfuls spinach
• 1/2 cup raw cashews
• 1 Tbsp white miso paste
• 2 Tbsp nutritional yeast
• 1/2 cup sauvignon blanc
• 2 cups water
• salt and pepper, to taste
• red pepper flakes (optional-for garnish)
• fresh basil (optional-for garnish)

Instructions

1. In a high-speed blender, combine the cashews, water, nutritional yeast, and miso paste.  
2. Blend on high until smooth (about 1 minute).
3. Heat a large, non-stick skillet over medium heat.
4. Add the mushrooms and brown, stirring occasionally (see notes for help browning your mushrooms!).
5. Add the shallot and cook until softened (about 2 minutes).
6. Deglaze the pan with the white wine.
7. Add the sun dried tomatoes and cashew cream.  
8. Cover the pan and bring to a simmer.  
9. Add the gnocchi and spinach and simmer, covered, for 3 minutes or until the gnocchi is al dente.  
10. Add salt and pepper to taste.
11. Serve garnished with red pepper flakes and basil.

Notes:

To brown your mushrooms, make sure you heat the pan before adding them. Ensure your mushrooms have enough space in the pan (they aren't stacked on top of each other). Then, leave them alone for a few minutes before stirring. Repeat until they've released their moisture and have nicely browned. You can also sprinkle them with a little salt to help draw out the moisture.

It's important to cover the pan as the gnocchi cooks in the sauce so the sauce doesn't become overly thick. If you run into this issue, thin with water as needed.

I use sun dried tomatoes that have not been packed in oil. They tend to be a little too salty for my taste. I've found that soaking them in hot water for a few minutes, then draining and rinsing them, helps remove some of the saltiness.

Calories

573.16

Fat (grams)

12.90

Sat. Fat (grams)

2.42

Carbs (grams)

90.70

Fiber (grams)

10.10

Net carbs

80.59

Sugar (grams)

12.05

Protein (grams)

22.94

Sodium (milligrams)

408.94

To bulk up this meal so it feeds more people, try doubling the mushrooms, shallots, and spinach!

Did you make this recipe?

Tag @notlikemama on instagram and hashtag it #notlikemama

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About the Recipe:

Who needs vegan options at Olive Garden when you have a recipe like this!?

Gnocchi has become a favorite on Pinterest for its quick cooking time and fun texture. Some brave souls make it from scratch, but I don’t have time for that so I buy it pre-made at my local grocery store. If you haven’t purchased pre-made gnocchi before, be aware that some brands taste better than others and it’s always smart to check the ingredients to ensure they don’t contain any egg!

I love this recipe because it comes together so quickly and has such a balanced, classic flavor profile. The gnocchi cooks directly in the sauce, eliminating any need for extra pots and extra cook time. The acidity in the white wine used to deglaze the pan balances out the heaviness of the cashew cream nicely.

I will say, this meal ended up being much higher in calories than I expected! The cashews are partly to blame, but so is the gnocchi. You can make this recipe a bit less decadent and a bit more calorie-dilute by adding in more veggies (more sun dried tomatoes, more mushrooms, more shallots, more spinach). It will yield more servings that way, too.

RECIPE NOTES:

1. To brown your mushrooms, make sure you heat the pan before adding them. Ensure your mushrooms have enough space in the pan (they aren't stacked on top of each other). Then, leave them alone for a few minutes before stirring. Repeat until they've released their moisture and have nicely browned. You can also sprinkle them with a little salt to help draw out the moisture.

   
   2. It's important to cover the pan as the gnocchi cooks in the sauce so the sauce doesn't become overly thick. If you run into this issue, thin with water as needed.

   
   3. I use sun dried tomatoes that have not been packed in oil. They tend to be a little too salty for my taste. I've found that soaking them in hot water for a few minutes, then draining and rinsing them, helps remove some of the saltiness.

   4. If you do not cook with wine, you can deglaze the pan with veggie broth. I would recommend adding a squeeze of lemon at the end to accommodate for the lost acidity.

That’s it! Simple, easy, vegan, indulgent, gnocchi that even non-vegans will love!

Did you make this recipe? I want to hear about it! Hit me up on Instagram @notlikemama or leave a comment below. I love to see your versions of my recipes!

I hope your family enjoys this recipe as much as mine did!

Happy Cooking,

Courtney