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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the mushrooms and tomatoes, and peel the garlic.
Sauté the mushrooms with olive oil and garlic until all the water evaporates, around 7 minutes.
Add the halved cherry tomatoes and cook until they soften, about 4-5 minutes.
Add the vegan heavy cream and hot veggie broth. Stir in the gnocchi and cook until tender, about 5 minutes.
Add the spinach and cook until it wilts.
Season with salt and pepper to taste.
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If using frozen gnocchi, boil them for 5 minutes first before adding to the sauce.
Can I use regular heavy cream instead of vegan?
Yes, you can substitute regular heavy cream if you are not following a vegan diet.
What type of mushrooms work best?
Button or cremini mushrooms work well, but you can use any variety you prefer.
Can I add other vegetables?
Yes, feel free to add other vegetables like bell peppers or zucchini.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make this dish gluten-free?
Yes, use gluten-free gnocchi to make this dish gluten-free.
