This low-effort vegan creamy gnocchi recipe is perfect for busy weeknights. A rich, creamy sauce coats pillowy potato gnocchi enriched with mushrooms and seasoned just right with Italian herbs. It all comes together with simple ingredients and just 20 minutes of your time from start to finish.
I love super easy recipes that quickly come together and are healthy but taste like the ultimate comfort food. This vegan gnocchi recipe is exactly that. Like my 15-minute spicy sesame noodles or my vegan mac and cheese, this pasta dish is heavenly creamy, so easy to make, and also vegan and nut-free. I'm not using any heavy cream or dairy, yet the cream-based sauce is equally luscious due to one secret ingredient. And it's packed with flavor, thanks to the Italian seasoning and fresh thyme. I promise you, this dish won't disappoint.
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Ingredients To Make This Creamy Gnocchi:
These are simple ingredients you can easily find in almost every grocery store; some even are found online. Let's have a look:
- Vegan Potato Gnocchi: I used store-bought gnocchi for convenience, but homemade gnocchi works just as well. You can even opt for cauliflower gnocchi if you want something less starchy than potato-based gnocchi pasta.
- Olive Oil: Optional, but it adds a nice depth of flavor when sautéing the vegetables. And I'm only using 1 tablespoon.
- Onion: When sautéed for a few minutes, an onion adds a beautiful fragrance to the dish's base. Shallots or white onions are great options here because their mild, sweet flavor does not overpower the rest of the ingredients and pairs well with Italian herbs.
- Mushrooms: Any variety works, but for this particular dish, I prefer baby Bella mushrooms for their earthy flavor. But don't let that stop you from exploring other types. Most grocery stores sell a good mix, and I would go with whatever is on sale. Mushrooms are meaty and low in calories, yet they are a great source of fiber, protein, and antioxidants. and they elevate this simple recipe's nutritional value like in my creamy vegan mushroom and herb risotto.
- Garlic Cloves: Fresh garlic is essential to create an aromatic base. I'm using four whole cloves and quickly mince them before adding to the mushrooms.
- Plant-Based Milk: Choose unsweetened plain milk to keep the sauce creamy without added flavors. If you want to keep it nut-free, use soy, seed, or coconut milk.
- SunButter: Here's your secret ingredient. This amazing sunflower seed butter is truly a staple in my kitchen pantry because I use it to make sweet dishes like my homemade fudgesicles or savory dishes such as this easy gnocchi recipe or my sweet potato casserole, to name a few. It not only adds a subtle nutty flavor but can quickly add a delicious creamy texture to just about anything. I prefer SunButter because it's rich, sugar-free, with healthy fats, and only good-for-you ingredients. It also packs a good amount of proteins and is a great option for those who need to cook nut-free. I'm using it here to create a super creamy gnocchi sauce recipe that is smooth yet allows the rest of the ingredients to shine.
- Italian Seasoning and Fresh Thyme: To do justice to this easy, creamy vegan gnocchi dish, I'm bringing it all together with fragrant Italian herbs and finishing it off with a touch of thyme for garnish. It's simply finger-licking good.
- Garlic-Salt: This mixture of ground garlic and sea salt or kosher salt adds a lovely punch with a subtle hint of wild and roasted garlic. You can use regular sea salt in case you don't have it on hand or make your own garlic-salt mix at home with one part garlic powder to three parts salt.
See the recipe card for quantities.
How to Make It:
It's all ridiculously easy to make. Besides cooking the gnocchi pasta, it's really a one-pan dish. Let's have a look at how to make this amazing plant-based dinner:
- Cook the Gnocchi: Cook the gnocchi pasta in salted rolling-boiled water for a few minutes until pillowy and they float to the service.
- Prepare the Vegetables: Heat the olive oil and sauté chopped onions in a large skillet over medium heat for a few minutes before adding the mushrooms. Cook the mushrooms until tender and brown, then stir in the minced garlic for a few additional minutes until fragrant.
- Make the Creamy Sauce: Add the plant-based milk over low heat and stir in the Sunbutter until smooth and well incorporated with the rest of the ingredients—season with Italian seasoning and a touch of garlic salt.
- Combine Gnocchi and Sauce: Add cooked gnocchi to the skillet with the sauce and vegetables. Toss to combine and cook for another few minutes until sufficiently heated through. Garnish with fresh Thyme and serve immediately.
Top Tips:
- Gnocchi: Ensure the gnocchi cooks in boiling water just until it floats to maintain that perfect pillowy texture.
- Sauce: If the sauce is too thick, use some reserved pasta water to thin it out. If it is too thin, add more sun butter. But always taste test first.
- Fresh Herbs: Always use fresh herbs for the best flavor.
Easy Substitutions:
It's so easy to substitute some of the ingredients based on allergies or if you want to incorporate something else. Here are some of my suggestions:
- Herbs: I love thyme, but you can substitute it for fresh sage or basil.
- Mushrooms: If you really need to replace mushrooms, try zucchini or cooked chickpeas for a similar texture. They also absorb the flavors well of the creamy sauce, which is precisely what you want.
- Gnocchi: You can use any gnocchi of choice or even replace it with al dente-cooked short pasta noodles.
Variations To Make A Vegan Creamy Gnocchi:
This vegan creamy gnocchi recipe is simply delicious as-is, but I want to give you some great options for switching it up occasionally.
- Spices: A dash of black pepper adds a nice kick.
- Extra Italian-flavored add-ins: For a more substantial dish on colder days, try adding sun-dried tomatoes and vegan Italian sausage. Garnish with vegan parmesan cheese and pair it with a nutritious and equally quick-to-make fresh salad like my winter kale salad—so good!
- Extra protein: To boost the protein content, add your favorite plant-based protein, such as extra firm tofu or tempeh, to the gnocchi dish.
Equipment Needed:
To make this easy recipe, you only need basic equipment you probably already have. Let's have a look:
- Wooden Spoons: To toss and combine.
- Large Pot: For boiling the gnocchi.
- Colander: To drain the cooked potato pasta.
- Cutting Board and Knife: For chopping the onions, slicing the mushrooms and mincing the garlic.
- Large Skillet: This is for sautéing vegetables and combining everything. It's best to use a deep skillet so the gnocchi has room to mix with the sauce and the veggies.
- Measuring Spoons and Cups: For accurate measurement of ingredients.
Recipe FAQs:
Store any leftovers in an airtight container in the refrigerator. This creamy gnocchi recipe stays fresh for up to 3-5 days. Reheat in a skillet over medium heat, adding a splash of plant-based milk to maintain the creamy texture.
Absolutely! Fresh spinach, baby spinach, or baby kale can be added for extra nutrition and is easy to add at the end.
More Creamy Vegan Dinners You Should Try Next:
Looking for other recipes like this creamy vegan gnocchi? Try these:
This vegan creamy gnocchi is plant-based Italian comfort food at its best. Its rich, creamy sauce and the earthy flavor of mushrooms bring comfort and joy to any dinner table. Make it the next time you want to cook something special, yet it is also super easy to make!
If you try this 20-minute Vegan Creamy Gnocchi with Mushrooms Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!
Easy Vegan Creamy Gnocchi With Mushrooms
Ingredients
- 2 16 oz packages vegan potato gnocchi
- 1 tablespoon olive oil optional
- 1 onion
- 1 package mushrooms
- 4 garlic cloves
- 1 cup plain unsweetened plant-based milk
- ⅓ cup Sunbutter No Sugar Added Sunflower Seed Butter
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic salt
- fresh thyme
Instructions
Cook the Gnocchi:
- Bring a large pot of salted water to a boil.
- Add the vegan potato gnocchi and cook according to package instructions, usually until they float to the surface (about 2-3 minutes).
- Drain and set aside.
Prepare the Vegetables:
- In a large skillet, heat the olive oil over medium heat (if using).
- Add the chopped onion and sauté for about 3-4 minutes until it starts to soften.
- Add the sliced mushrooms and cook for another 5-6 minutes until the mushrooms are browned and tender.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
Make the Creamy Sauce:
- Reduce the heat to low and add the plain unsweetened plant-based milk to the skillet.
- Stir in the SunButter No Sugar Added Sunflower Seed Butter until well combined and the sauce is smooth.
- Add the Italian seasoning and garlic salt, stirring to incorporate.
Combine the Gnocchi and Sauce:
- Add the cooked gnocchi to the skillet with the creamy sauce and vegetables.
- Toss everything together gently to ensure the gnocchi is well coated with the sauce.
- Cook for another 2-3 minutes until everything is heated through.
Serve:
- Divide the creamy vegan gnocchi among plates or bowls.
- Garnish with fresh thyme leaves for a burst of fresh flavor.
Related Sunbutter Recipes:
Looking for more recipes to make with Sunbutter, make sure to check out some of the other recipes on my website!
Kris
This is such a good comfort food dish. Very filling and perfectly easy to put together as well. Yum!