Ingredient notes and substitutions
Gnocchi ~ I used shelf-stable packaged gnocchi from Trader Joe’s, which is vegan, but not gluten-free. DeLallo makes a gnocchi that is both plant-based and gluten-free.
I have not tried this recipe with homemade gnocchi, but I think it would work just fine.
Don’t have gnocchi? Ladle the creamy spinach sauce over cooked pasta or baked potatoes. Or try throwing a bag of frozen mixed vegetables and cooked rice into the sauce and cook until heated through. Yum!
Spinach ~ I used frozen spinach in this creamy sauce. Despite what you’ve probably been told your whole life, for this Spinach Gnocchi recipe you do not need to defrost the spinach first, just throw it in frozen. It will break down quickly in the skillet and any excess moisture will evaporate as the sauce thickens.
You may use fresh spinach if you prefer. Cook the sauce down first and then stir through the fresh spinach just enough to soften it.
Substitutions for the spinach: fresh or frozen kale or swiss chard.
Aromatics ~ Onion and garlic for flavor.
Spices ~ I use Italian seasoning, red pepper flakes, nutmeg, salt and pepper.
If you don’t have Italian seasoning, you can use dried basil, oregano, or thyme either in combination or just one of them.
I love the mild spicy kick from the red pepper flakes, but if you don’t like spicy heat, you can leave it out.
Nutmeg has long been used to add flavor to cream sauces. It’s adds a subtle warm depth that balances the flavors of the rich sauce.
Milk ~ Typical cream sauces use heavy cream, but for this recipe I just use a basic vegan milk and thicken it with a roux. Choose an unsweetened plain variety of dairy-free milk. I used almond milk, but oat milk, cashew milk, or light coconut milk will all work.
Nutritional yeast ~ “Nooch” has a nutty, savory flavor that works really well in a dairy-free cream sauce. If you don’t have or don’t want to use nutritional yeast, try adding a tablespoon or two of miso into the sauce instead.
You can use homemade vegan parmesan cheese or your favorite store-bought brand if you prefer.
Thickener ~ Unlike my Vegan Spinach Artichoke Pasta where I use a cashews to make a thick, creamy sauce, in this Spinach Gnocchi recipe, I use a simple roux. A roux is made from equal parts fat, in this case vegan butter, and flour. Use a gluten-free flour, if needed.
Extras ~ Feel free to finished with some fresh basil or parsley right before serving.
