Creamy Garlic Butter Gnocchi with Spinach

Ever stare into the fridge at 5 p.m. and feel that weeknight dinner dread? You want something satisfying, a little bit wholesome, and on the table fast. This creamy garlic butter gnocchi with spinach is the answer you’ve been looking for. It’s a hug in a bowl, with pillowy potato dumplings, a luxurious sauce, and a pop of green. Best part? It all comes together in one skillet in about 20 minutes. Doubt that a meatless meal can feel this indulgent? Let me show you.

Top Reasons To Make It

• It’s a true 20-minute meal, perfect for those chaotic evenings when everyone is hungry.
• The one-pan cleanup is a major win for any busy cook.
• It’s incredibly flexible, so you can use up whatever veggies or herbs you have on hand.
• It’s a fantastic gateway recipe for getting the whole family to enjoy more plant-based meals.
• Honestly, it’s just so darn delicious and comforting. A real crowd-pleaser.

Ingredients

• 1 lb. shelf-stable potato gnocchi: The soft, chewy star of our show.
• 3 tbsp olive oil: For sautéing and building our sauce base.
• 4 tbsp vegan butter (or regular): Creates that rich, silky, buttery flavor.
• 4-5 large cloves garlic, minced: The essential aromatic for our creamy sauce.
• 1 tsp dried oregano: Adds a touch of earthy, Italian-inspired flavor.
• 1/4 tsp red pepper flakes (optional): For a little gentle heat, if you like.
• 3/4 cup vegetable broth: Thins the sauce to the perfect, lush consistency.
• 1/2 cup full-fat coconut milk (from a can): The secret to a luxuriously creamy, dairy-free sauce.
• 4 cups fresh spinach: Wilted down, it adds color, nutrients, and a lovely texture.
• 1/4 cup nutritional yeast (or grated parmesan): For a cheesy, savory, umami kick.
• Salt and black pepper to taste: To season and balance all the flavors.

Instructions

1. Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float to the top. Drain well and set aside.
2. Start the sauce: In a large skillet, heat the olive oil and 2 tablespoons of the vegan butter over medium heat. Once the butter melts, add the minced garlic, oregano, and red pepper flakes. Cook for just 60-90 seconds, until it’s incredibly fragrant. Don’t let the garlic brown!
3. Build the creamy base: Pour in the vegetable broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly. Then, whisk in the coconut milk until the sauce is smooth and combined.
4. Combine and wilt: Add the cooked, drained gnocchi to the skillet, tossing to coat in the sauce. Let it simmer for 2-3 minutes. Then, add the fresh spinach in batches, stirring constantly until it’s all wilted and incorporated into the sauce.
5. Finish and serve: Remove the skillet from the heat. Stir in the remaining 2 tablespoons of vegan butter and the nutritional yeast until the butter is melted and the sauce is velvety. Season generously with salt and black pepper to your taste. Serve immediately! So good.

Variations & Substitutions

• Protein Power: Add a can of drained white beans or chickpeas with the gnocchi, or pan-sear some sliced vegan sausage or smoked turkey on the side before starting the sauce.
• Veggie Boost: Sliced mushrooms sautéed with the garlic are amazing. Sun-dried tomatoes, artichoke hearts, or roasted red peppers would also be delicious additions.
• Herb Swap: No oregano? Use an Italian seasoning blend, or fresh basil or thyme would be lovely stirred in at the end.
• Nut-Free: If you can’t have coconut, unsweetened plain almond or oat creamer can work in a pinch, though the sauce will be a bit thinner.
• Kid-Friendly: Simply leave out the red pepper flakes for a milder flavor everyone will love.

Pro Tips For Success

• Don’t overcook your gnocchi in the water—the second they float, they’re done! They’ll finish cooking in the sauce.
• Honestly, if you’re short on time or pots, you can even pan-fry the uncooked gnocchi in a little oil until golden for a crispy exterior.
• Freshly minced garlic is non-negotiable for the best flavor. The jarred stuff just won’t give you the same punch.
• Make sure you’re using the creamy, thick part of the canned coconut milk for the richest sauce. Give the can a good shake first!
• And always finish with that last bit of cold butter off the heat. It’s a chef’s trick for a glossy, restaurant-quality sauce.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but it plays well with others. For a simple, light pairing, a crisp green salad with a tangy vinaigrette helps cut through the richness. Some crusty garlic bread is also pretty much mandatory for soaking up every last drop of that creamy sauce. Looking for more easy weeknight dinners? This gnocchi pairs beautifully with a simple roasted vegetable like asparagus or broccoli. A true all-in-one dinner solution.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will absorb some of the sauce, so it will be thicker when reheated. The best way to reheat is gently on the stovetop over low heat, adding a small splash of vegetable broth or water to loosen the sauce back up. You can microwave it in 30-second intervals, stirring between each, but the stovetop method gives you a much creamier result. I don’t recommend freezing this one, as the gnocchi and creamy sauce can become a bit grainy upon thawing.

Frequently Asked Questions

• Can I use frozen gnocchi? Absolutely! There’s no need to thaw it first—just add a minute or two to the boiling time until they float.
• What can I use instead of nutritional yeast? If you’re not strictly vegan, grated Parmesan cheese works wonderfully. For a different flavor, a teaspoon of white miso paste adds great umami.
• Is this one of those healthy dinner recipes? It’s a balanced meal with carbs, healthy fats from the olive oil and coconut milk, and a great serving of greens from the spinach. It’s a wholesome choice for a family dinner.
• My sauce is too thin. How can I thicken it? Let it simmer for another minute or two—it will reduce. You can also make a quick slurry with a teaspoon of cornstarch and a tablespoon of cold water, then whisk it in and simmer until thickened.
• Can I make this ahead for meal prep? You can cook the gnocchi and make the sauce base ahead, storing them separately. When ready, just combine them in the skillet, warm through, and add the spinach and final butter.