Description
This Tuscan Vegan Gnocchi recipe is a delicious one-pan meal featuring pillowy soft gnocchi in a creamy coconut milk sauce with vegan Italian sausage, garlic, sun-dried tomatoes, and fresh spinach. Ready in 20 minutes, it's a quick, flavorful dinner that’s perfect for anyone seeking a comforting vegan Italian-inspired dish.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 vegan Italian sausages (7-8 ounces), sliced
- 4 cloves garlic, minced
- 1/2 cup vegetable broth
- 13.5 ounce can full fat coconut milk
- 2 teaspoons fresh lemon juice
- 1 teaspoon dried Italian seasoning
- 1/3 cup sun dried tomatoes, sliced if whole
- 1 pound uncooked gnocchi (dry packaged kind)
- Salt and pepper, to taste
- 2 cups loosely packed baby spinach
- 1/2 cup vegan Parmesan, plus more for garnish (optional)
- 1/4 cup chopped fresh basil
Instructions
- Sauté vegan sausage: Heat olive oil in a large skillet over medium-high heat. Add sliced vegan Italian sausages and cook for about 5 minutes, stirring occasionally, until browned.
- Add garlic: Stir in the minced garlic and cook, stirring constantly, for 30 seconds until fragrant but not browned.
- Add liquids and seasonings: Pour in vegetable broth, full fat coconut milk, lemon juice, and sprinkle dried Italian seasoning over the mixture. Add sun-dried tomatoes and gnocchi. Stir everything together well.
- Cook the gnocchi: Bring the mixture to a boil, then reduce heat to medium and cook uncovered for 5 minutes, stirring occasionally to prevent sticking.
- Season and wilt spinach: Season with salt and pepper to taste. Stir in the baby spinach and cook for 2 minutes until wilted.
- Incorporate vegan Parmesan: If using, stir in vegan Parmesan cheese. The gnocchi should be tender but not mushy, and the sauce slightly thickened. Cook an additional 1-2 minutes if needed.
- Serve: Remove from heat and serve immediately, garnished with extra vegan Parmesan and fresh chopped basil. Enjoy fresh for best flavor. Leftovers can be refrigerated for 3-4 days or frozen for longer storage, adding extra broth or water when reheating to loosen the sauce.
Notes
- This is a one-pan recipe that simplifies cleanup and cooking time.
- Use vegan Italian sausages like Field Roast for best flavor, but any vegan sausage will work.
- Full-fat coconut milk creates a rich, creamy sauce that mimics dairy.
- Adjust seasoning with salt and pepper according to your taste.
- The gnocchi should be cooked through but remain firm to avoid mushiness.
- You can substitute baby spinach with kale or Swiss chard if desired.
- Leftovers reheat best with added broth or water to regain saucy consistency.
- This recipe can be frozen for up to 2 months if properly stored in airtight containers.
Nutrition
- Serving Size: 1 serving
- Calories: 459 kcal
- Sugar: 4 g
- Sodium: 711 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 0 mg
