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    Vegan Gnocchi Mushroom Florentine

    November 9, 2017 by Lauren Hartmann 44 Comments

    *This post may contain affiliate links in the recipe card*

     I vote potatoes should go in all meals!

    Tis the season for all the carbs(or if you are me, that is all year). Gnocchi happens to be one of my favorite carbs. I have been working on the perfect vegan gnocchi for a while, and I had some major fails. However, I have finally made the perfect light, fluffy and insanely delicious gnocchi. If you know anything about me though, you know that I can’t just stop there. So, this vegan gnocchi mushroom Florentine is the way I went. Is is so delicious, I could not stop eating it.

    Whilst researching the best way to make gnocchi, it seems the consensus is that you don’t want the potatoes to be too wet. I saw some recommendations were to boil with the skin on, then peel. So, in an effort to be as lazy as I like to be, I decided to bake the potatoes. Super easy, and the best way to keep them completely dry. 

    So, just throw the potatoes in the oven. Let them cool, then peel and mash with flour and salt. That is it. Super easy! You can even prep the potatoes ahead of time, and just make the gnocchi dough when you are ready. Once the dough is ready, just roll, cut and boil. They only take a few minutes to cook and float when they are ready.

    In the mean time, you can make the sauce. It is incredibly easy. Saute mushrooms with garlic. Then add veggie stock, almond milk, and corn starch. Then once that has thickened you add the spinach just to wilt it. Pour over the gnocchi or toss the gnocchi in the pan, and Ta Da! Vegan gnocchi mushroom Florentine. One of the best ways to get in your carbs! 

    Vegan Gnocchi Mushroom Florentine

    Print Recipe
    Super simple vegan gnocchi with a creamy mushroom and spinach Florentine sauce. 
    Course Main Course
    Prep Time 1 hour hr
    Cook Time 15 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Author Lauren Hartmann

    Ingredients

    Vegan Gnocchi

    • 3 lbs. Russet potatoes
    • 2 1/2 C. All purpose flour
    • 1 1/2 tsp. Salt

    Mushroom Florentine Sauce

    • 10 oz. Baby bella mushrooms, sliced
    • 1 Tbsp. Olive oil
    • 3 Cloves Garlic, chopped
    • 1 C. Almond milk, or non dairy milk
    • 1 C. Vegetable broth
    • 3 Tbsp. Corn starch
    • 2 Tbsp. Nutritional yeast
    • 1 tsp. Lemon juice
    • 6 oz. Spinach, fresh
    • Salt and pepper to taste

    Instructions

    • Preheat oven to 375 degrees. Prick potatoes with a fork all around. Then place in the oven, directly on the oven rack. Bake at 375 degrees for 50-75 minutes or until very soft and tender. Remove from oven and let cool.
    • Once the potatoes are cool, peel the skins off, they should come off really easily.  Now you have a few options. Either using a ricer, rice the potatoes into a bowl, or place in a bowl and use a hand mixer to whip the potatoes until they are very smooth. 
    • Once the potatoes are smooth and have no lumps, add in the flour a little at a time, stirring, then kneading until all the flour is incorporated and the dough is no longer sticky. Now add the salt. If the dough is still sticky, you can add up to another half a cup of flour. Continue to knead until you have a smooth ball of dough. 
    • Now, start boiling a large pot of water. 
    • Then, get the sauce started. Add the olive oil to a cast iron skillet and heat on medium high. Now add the mushrooms and garlic. Saute until the mushrooms are cooked through. About 5-7 minutes. Season with salt and pepper. 
    • While the mushrooms are sauteing, cut the dough into four. On a floured surface, roll each piece of dough into a long thin rope. Then cut into 1 inch squares. You can either leave them like this, or roll on a fork to make the lines. 
    • When the water is boiling, add some gnocchi, about 10-15 pieces at a time. Boil until they float, about 2-4 minutes. Remove with a slotted spoon and place in a bowl. Repeat until all the gnocchi is cooked. 
    • Now  finish the sauce, mix together the veggie broth, almond milk and corn starch in a bowl. Whisk until fully combined and corn starch has dissolved. Now add to the mushrooms. Reduce to medium low and simmer for about 5-10 minutes until it has thickened. Now add the nutritional yeast, and lemon juice. Whisk. Season with salt and pepper. 
    • Now add the spinach and stir, just cook until the spinach has wilted. Reduce heat to low. Taste and adjust seasoning. 
    • Once the gnocchi and sauce are done, either toss the gnocchi in the sauce or pour the sauce over the gnocchi. Serve immediately with vegan parm or a drizzle of balsamic, or just as is! 
    Prevent your screen from going dark

    Notes

    Make sure you cook the gnocchi within about 20 minutes of making it, or they will start to stick together and become sticky again.
    If you want to prep them, just bake the potatoes ahead of time, and don't mix with flour until ready to cook.

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    Filed Under: Entrees Tagged With: Florentine, gnocchi florentine, vegan, vegan entree, vegan gnocchi

    Reader Interactions

    Comments

    1. עמית

      November 16, 2017 at 4:29 pm

      can i make it without the Nutritional yeast

      Reply
      • Lauren Hartmann

        November 16, 2017 at 5:06 pm

        Sure! I would just taste and maybe season a little more.

        Reply
    2. Vanessa

      March 2, 2018 at 4:23 pm

      Yum! I’m so glad gnocchi can still be part of my vegan l

      Reply
    3. Suzanne

      March 2, 2018 at 9:25 pm

      Thanks for sharing! This sauce still looks creamy even though there is no dairy!

      Reply
      • Lil' Gen Gen

        October 18, 2020 at 9:48 pm

        Do you have to make in a cast iron skillet or can I make it in a big pan?

        Reply
    4. Cat White

      March 8, 2018 at 5:35 pm

      Just made this-the best gnocchi recipe I’ve tried. I’ve tried a number before, this was the easiest and tastiest-best of both worlds 🙂 Baking the potato is a stroke of genius!

      Reply
      • Lauren Hartmann

        March 8, 2018 at 10:50 pm

        Yesssss! I’m so glad to hear that! 😄

        Reply
    5. Cassie Osborne

      March 10, 2018 at 8:37 pm

      Just had this for dinner!
      So delicious! I feel really satisfied.
      And my boyfriend who is not vegan loved it too!
      Next time I’m going to add onion as well.
      Thanks for the recipe!

      Reply
    6. Jade

      April 26, 2018 at 8:04 pm

      Amazing!

      Reply
    7. Cassandra

      May 7, 2018 at 6:06 pm

      I already have frozen gnocchi. How much frozen gnocchi would be equivalent to gnocchi made in this recipe?
      Thanks!

      Reply
      • Lauren Hartmann

        May 8, 2018 at 3:33 pm

        I would say this makes about 3 cups or so of gnocchi. I don’t have an exact amount, but a little more or less won’t hurt.

        Reply
    8. Candace

      July 1, 2018 at 12:09 am

      How many people mdoes this recipe feed?

      Reply
      • Lauren Hartmann

        July 1, 2018 at 11:07 am

        It should be about 4 servings.

        Reply
    9. Candace

      July 1, 2018 at 11:20 am

      Thank you, I made it tonight was delicious. First vegan dish!

      Reply
    10. Paloma

      August 21, 2018 at 6:47 pm

      Would this work in a slow cooker?

      Reply
      • Lauren Hartmann

        August 22, 2018 at 12:55 pm

        I think so! I have not tested the method, but I do think it would work out. Since I have not tested it, I can’t give you specific times or temperatures. I would try maybe a low setting for a few hours. I hope that is sort of helpful!

        Reply
    11. Beth

      October 19, 2018 at 5:38 pm

      Could you make the gnocchi and then immediately freeze it in the deep freezer to make it ahead of time?

      Reply
      • Lauren Hartmann

        October 20, 2018 at 10:44 pm

        Yes, I definitely think the gnocchi would freeze well!

        Reply
        • Jill

          January 22, 2020 at 1:29 am

          Have you ever tried to freeze the sauce? I know dairy doesn’t freeze very well…. but I wonder how this would do. Maybe heat it up and then add the nutritional yeast, lemon, and spinach?

          Reply
    12. patricia

      October 24, 2018 at 12:16 am

      I am SOoooo glad I found your recipes. I’ve saved you on Pinterest and have made 3 of your recipes so far. This one was delicious! I even used store bought gnocchi’s and it was still great! Super easy and super satisfying. Thank you 🙂

      Reply
    13. Kayleen

      March 7, 2019 at 7:05 pm

      5 stars
      I made the “Mom only has thirty minutes to cook and feed you people” version of this. Meaning I used premade gnocci and the lone little can of canned spinach I had since I had none fresh.

      It was absolutely DELICIOUS. My kids are going through a “we eat nothing but white food” phase so they wouldn’t try it, but my husband and I practically licked the pot clean. This recipe is so good! Thanks for sharing it!

      Reply
    14. JM

      July 29, 2019 at 10:08 pm

      5 stars
      Love love love this recipe!!! I bought a few boxes of vegan gnocchi not knowing what to do with it. This recipe caught my eye (actually it was the mushrooms…my favorite food!) so I decided to give it a try. My husband practically ate the whole thing out of the pan before I could even plate it. I made the sauce again only a little thicker and we used it as a dip. One of our new weekly favs!

      Reply
    15. Anna

      September 9, 2019 at 8:17 am

      substituted a chicken style stock cube instead of vegetable. Left off the nutritional yeast as i don’t like the flavour. it was delicious! Thankyou!

      Reply
    16. Patricia Balles

      November 5, 2019 at 1:48 am

      5 stars
      Made this tonight and my husband, who doesn’t think a dinners complete without meat on his plate, had a second helping! Very tasty and filling. Only thing I added was hot pepper seeds since we like things with a bit of heat.

      Reply
    17. Jill

      January 22, 2020 at 1:27 am

      5 stars
      I really liked this one! I found I needed to make more sauce than called for, and I kicked up the garlic quite a bit. But, I really enjoyed it! I would like to try it without the nutritional yeast… but we’ll see! I served it alongside pan-roasted garlic asparagus… yum, yum, yum!

      Reply
    18. Anne

      March 4, 2020 at 12:39 am

      5 stars
      Excellent pasta dish! I added some red wine when cooking the mushrooms. Definitely will make this again for company. 👍👍👍

      Reply
    19. Ellen Morrison

      August 26, 2020 at 1:59 am

      5 stars
      Absolutely delicious!! I have just made this and it’s amazing! I don’t know if you try it, because I’ve only tried one recipe so far (and I will try more) but when I cook I tend to always use oat milk. For me it has the best flavor without adding anything I don’t want in and it also tends to work well with everything. It is also the most environmentally friendly for an added bonus! Thank you!

      Reply
    20. Amber

      September 9, 2020 at 7:31 pm

      Would this work with gluten free flour?

      Reply
      • Julie Grace

        October 15, 2020 at 4:58 pm

        Haven’t tested it so not quite sure.

        Reply
      • Anna

        March 10, 2021 at 2:56 pm

        4 stars
        Yes it works with gluten free flour! Stir it like crazy in the bowl before adding and let it simmer for about 8 minutes and it’ll thicken up! Was delicious!!

        Reply
    21. CP

      October 13, 2020 at 2:44 am

      5 stars
      Really delicious. Used premade truffle gnocchi and added Beyond sweet italian sausage. I will try with noodles too. Yummy.

      Reply
    22. Isabella

      February 4, 2021 at 10:00 am

      5 stars
      I love this recipe and have made it a few times. However, I eliminate the flour and just pour the delish sauce over potato cut into the shape of gnocchi. This saves time, makes recipe gluten free and fewer calories. I also add a little Chardonnay to the sauce while cooking… because, why not!

      Reply
    23. Aly

      August 1, 2021 at 10:17 pm

      5 stars
      Just made this for dinner and it was delicious!

      Reply
    24. Sarah

      August 30, 2021 at 7:51 pm

      5 stars
      This recipe has become a staple for my partner and I! We skip making the gnocchi from scratch and just use store bought gnocchi with this sauce and it’s so simple and perfect for weeknight comfort food. Thank you for sharing this!

      Reply
    25. Abigail Cole

      October 3, 2021 at 6:56 pm

      5 stars
      I used Trader Joe’s gnocchi as I’m a little lazy, but I loved the Florentine part! It was so good! Will definitely make again. I also used frozen spinach as we were out of fresh and put in a little less liquid.

      Reply
    26. Sammi ozpunk

      January 22, 2022 at 2:35 am

      4 stars
      It was really yummy I did add zucchini.

      Reply
    27. Diane

      November 13, 2022 at 11:45 am

      5 stars
      I made this with cauliflower gnocchi, super delicious. Great recipe

      Reply
    28. Mike

      December 12, 2022 at 8:23 pm

      5 stars
      We didn’t actually make the gnocchi ourselves, but my gf and I used this recipe, with alterations, to make a vegan, nut-free, gluten free dish for family christmas and it was a big hit! Thank you so much!

      Our alterations from the printed recipe:
      * We bought 3 1.1 lbs packages of gluten-free gnocchi.
      * We used oat milk to make it nut-free (Chobani, extra creamy).
      * For personal preference we doubled the garlic, added a yellow onion, and used shiitake mushrooms instead of bella.

      Reply
    29. C Goodman

      February 3, 2023 at 6:27 pm

      Lauren, Thank you for this tasty hearty winter recipe! Love how it works w whatever veggies are on hand and off-the-shelf gnocchi. I made a bit more of the sauce (1.5’d it) and added a little sherry. Dash of hot pepper flakes next time, too.

      Reply

    Trackbacks

    1. 7 Vegan Gnocchi Recipes: Plain Potato and Beyond! | Greener Bee says:
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      […] 3. Vegan Gnocchi Mushroom Florentine […]

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      May 8, 2020 at 1:22 am

      […] compliments as you both roll dozens of these plump little potato pasta bites. Try this recipe: Vegan Gnocchi by Rabbit and […]

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      Reply

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