Creamy Spinach Artichoke Gnocchi (1 pan, 30 minutes)
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Vegan Richa · by Vegan Richa★ 5.0 (18)

Creamy Spinach Artichoke Gnocchi (1 pan, 30 minutes)

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 31%
CARBS 46G48% OF CAL
8G FIBER34G OTHER4G TOTAL SUGAR
FAT 16G39% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Gnocchi with a creamy spinach artichoke sauce made from tofu and cashews, topped with mozzarella. A one-pan meal combining pillowy pasta with rich, veggie-packed sauce.

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Nutrition & ingredients

Ingredients

serves 3
  • 4 ounces firm or silken tofu
  • 1/4 cup raw cashews (or a mix of cashews and hemp seeds)
  • 1/2 teaspoon onion powder
  • ¼ teaspoon ground mustard (or ½ teaspoon prepared natural mustard)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon miso ((use chickpea miso for soyfree) )
  • 1 teaspoon dried basil (or a mix of basil and oregano)
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • 1 cup water (or stock)
  • 3 teaspoons olive oil (divided)
  • 5 cloves garlic (minced)
  • ¼ teaspoon red pepper flakes
  • 1 cup chopped red or white onion
  • 8 ounces refrigerated potato gnocchi
  • 7 ounces marinated artichoke hearts (drained and chopped)
  • 5 ounces baby spinach (or chopped spinach)
  • 3 to 4 tablespoons vegan mozzarella (optional)
  • fresh basil (torn, for topping, as needed)
  • red pepper flakes (for topping)
PREP
10M
SODIUM
1044MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.