Sun Dried Tomato Gnocchi

5 from 5 votes

If you love comfort food, this vegan sun-dried tomato gnocchi recipe is for you! Soft, pillowy gnocchi is cooked in a savory gravy with mushrooms, onions, garlic, and spinach in one pan in under 20 minutes!

Prep Time5

Cook Time15

Course: Entrees

Cuisine: Italian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 172kcal

Author: Kathy Carmichael

Ingredients

4 cloves garlic minced
1 Shallot minced
1 yellow onions diced
½ cup sun-dried tomatoes chopped
8 ounces sliced mushrooms
½ cup dry white wine
2 cups vegetable broth
½ cup unsweetened, unflavored plant milk I used oat milk
2 Tablespoons flour I used oat flour
2 Tablespoons nutritional yeast
1 gnocchi shelf-stable or frozen
6 ounces baby spinach
½ cup vegan parmesan cheese optional
4 sprigs thyme

Instructions

In a large skillet, over medium-high heat, saute the garlic, shallots, and onions until the onions are translucent.
Add the chopped sun-dried tomatoes.
Stir into the onion/garlic mixture.
Add the wine and stir until the wine reduces by half.
Add the sliced mushrooms and cook until lightly browned.
Lower the heat to medium.
Combine the plant milk, flour, and nutritional yeast in a blender.
Blend until smooth.
Add the vegetable broth, and then slowly pour the plant milk mixture into the pan, whisking while pouring.
Now, add the gnocchi and cook for 6 minutes.
Add the spinach and stir into the mixture until wilted.
To serve, sprinkle with vegan parmesan cheese and fresh thyme.

Notes

- Do not cook the gnocchi in a separate pot. The gnocchi cooks in one pan with the rest of the ingredients.

- Avoid overcooking the gnocchi. The longer it cooks, past the indicated time on the package, the gnocchi loses its texture and gets too soft and inedible.

- Follow the time indicated on the gnocchi package; different types of gnocchi may have other cooking times depending on if you choose gluten-free, wheat, cauliflower, etc.

- Using cooking scissors to chop the sun-dried tomatoes is often easier than using a knife.

- If the sun-dried tomatoes are too stiff to cook, boil 1 cup of water, soak them, drain, cool them, and cut them up.

Nutrition