Tuscan Vegan Gnocchi
This post may contain affiliate links. Read my full disclosure here.
One pan Tuscan Vegan Gnocchi features pillowy soft gnocchi, a flavorful creamy sauce, garlic, vegan sausage, fresh spinach and sun dried tomatoes. A fancy dinner ready in 20 minutes!
Gnocchi is the ultimate comfort food that couldn’t be easier to make! For years, I assumed those little pillowy delights contained dairy, eggs or both. But I was wrong! I picked up a box of dried gnocchi (right next to all the other dried pasta) and was thrilled to see the only ingredients were basically potato and wheat.
Now, this recipe is super quick and easy, so we aren’t making our gnocchi from scratch. If you want to though, try this recipe for Easy Homemade Vegan Gnocchi or this gluten free version.
How to make vegan gnocchi
Find the complete recipe with measurements below.
It will go very quickly, so before you begin have everything ready near the stovetop. There isn’t much prep work involved, simply slicing a few vegan sausages and chopping garlic and fresh basil.
The process goes like this:
- Sauté vegan sausages in a large skillet until browned. Add the garlic.
- Pour in vegetable broth, coconut milk, lemon juice, Italian seasoning, sun dried tomatoes and uncooked gnocchi. Stir.
- Simmer for 5 minutes.
- Add salt + pepper, to taste. Stir in the spinach.
- Add the vegan parmesan and stir in, if using (I used Violife brand.)
- Serve immediately, garnished with more vegan parmesan and fresh basil.
Tips & substitutions
- Serve immediately for best results. The sauce will thicken as it cools, so if you do make it ahead of time, thin it out with a little more coconut milk, broth or even water.
- Gluten free? Use gluten free gnocchi, either store bought or homemade. And leave out the vegan sausages, unless you can find a gluten free version.
- Coconut milk substitutions – I used full fat coconut milk, but you could use light if desired. Homemade almond milk or cashew milk would also work quite well for the creamy sauce.
More fancy vegan dinners
- Vegan Risotto with Roasted Butternut Squash
- Mushroom Bourguignon
- Favorite Vegan Bolognese
- Creamy Vegan Carbonara
- Vegan Stuffed Jumbo Shells
Tuscan Vegan Gnocchi
Ingredients
- 2 tablespoons olive oil
- 2 vegan Italian sausages (7-8 ounces), sliced, I used Field Roast
- 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, the dry packaged kind
- salt + pepper, to taste
- 2 cups loosely packed baby spinach
- 1/2 cup Vegan Parmesan, + more for garnish, optional, I used Violife
- 1/4 cup chopped fresh basil
Instructions
- In a large skillet, sauté the vegan sausage over medium-high heat for about 5 minutes, until browned.
- Add the garlic and cook, stirring constantly, for 30 seconds until fragrant.
- Pour in the vegetable broth, coconut milk, lemon juice, Italian seasoning, sun-dried tomatoes and gnocchi. Give everything a good stir.
- Bring to a boil, then lower heat to medium and cook, uncovered for 5 minutes, stirring occasionally.
- Add salt + pepper to taste, and stir in the spinach. Cook for another 2 minutes, until the spinach has wilted.
- If using, stir in the vegan parmesan. At this point, the gnocchi should be cooked through but not mushy, and the sauce thickened somewhat. Cook an additional minute or two if necessary.
- Serve immediately garnished with vegan parmesan and fresh basil. Enjoy immediately for best results. Leftovers will keep in the refrigerator for 3-4 days. Add a little extra broth or water when re-heating, as the sauce will thicken as it cools. It can be frozen if needed.
Video
Notes
- May leave out the vegan sausage, if needed. I used Field Roast Italian sausages.
- If desired, you can substitute light coconut milk for full fat. You could likely also use homemade almond milk or cashew milk instead.
- I used sun dried tomatoes in oil, but you can also use the kind that come dry in a package. Slice them if they are whole.
- Gluten free? Try this gluten free homemade gnocchi from ElaVegan. And omit the vegan sausage.
Nutrition
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here
115 Comments on “Tuscan Vegan Gnocchi”
I made this tonight for dinner and it was a hit with my fiancé’s family. I make your recipes all the time and I love them so much! I added diced sweet onion and the impossible savory sausage to the recipe, it was delicious! Thanks for sharing such yummy recipes 🙂
I’m glad the gnocchi was a hit for your family dinner! I appreciate you using my recipes, and am so glad you love them! Thank you for taking time to share your wonderful review and comments!
SO good! I was looking for a recipe to clear out some random ingredients I had in the fridge, which hit the spot. Thanks, Nora, for always creating THE BEST recipes.
You are welcome, Mikayla! Thank you for using my recipes, and for taking time to share your wonderful review and comments! I’m so glad you loved the recipe!
Excellent! Husband loved it! It will stay in rotation. I added more spinach, and might toss in some sliced mushrooms next time. But as is, a winner for sure! Thank you!
I’m so glad you both loved it, and that this recipe will be added to your meal rotation! It’s a fun and delicious one, for sure! Thank for sharing your wonderful review ad comments! Happy cooking!
I have now made this recipe three times – two times this week! After preparing exactly the first time – I’ve decided that I prefer using almond instead of coconut milk and add in a little cornstarch to thicken it up. Instead of vegan parmesan, I used nooch and added in some red pepper flakes. So so good.
This was delicious! I made this on the spur of the moment because I wanted to use up some pantry staples before my next weekly trip to the supermarket. I had literally every single ingredient on hand except for the canned coconut milk, so I substituted 12 oz. of soft silken tofu plus 1 tablespoon of olive oil. Before adding them to the pot, I blended them together in an immersion blender along with the 1/2 cup of broth that the recipe requires. It worked perfectly. The dish turned out very creamy, with just the right amount of thickness.
Earlier in the week, I’d used up only 4 oz. of silken tofu from a 16 oz. package for use in another recipe, so it was exciting to be able to use up the remaining 12 oz. with zero waste. Nothing makes me sadder than throwing away food that has gone bad.
My husband liked this dish as much as I did, so we’ll definitely make this again, next time with canned coconut milk as the recipe intended. I will also make a note to myself to occasionally pair this recipe with the other one that uses 4 oz. of silken tofu so that I’ll be able to use up a full 16 oz. package every time.
I really look forward to trying some more recipes from your blog. I’ve been vegan for 15 years and I was so pleased to see all the great content you’ve posted in such a short time.
Loved it! Quick and easy. Just added extra sausage to it, but followed the rest of the recipe. One of our new favorites.
Hi Catherine! I’m thrilled it’s one of your new favorites! Thank you for sharing your terrific review and comments! Happy cooking!
This dish was very tasty and we really enjoyed it however we found it had too much sauce for the amount of gnocchi … I’m also not sure how you got five servings out of one pound of gnocchi … we doubled every ingredient and got four servings. Next time, I will use just one can of coconut milk and I think it will be perfect! The sauce reminds me a lot of Pick Up Limes’ One Pot Creamy Mushroom Pasta which is in our regular rotation. This recipe will be added to our rotation as well!
Hi Allie, I’m glad you enjoyed it but I wonder if something was off with your doubling. If you doubled everything you would need 2 pounds of gnocchi, which turns out to be quite a lot of food. I’ve doubled it several times for serving 8 people, and we always have leftovers. Of course a lot depends on appetites and if you’re serving it alongside anything else, but it still makes quite a lot and the sauce to gnocchi ratio is perfect, in my opinion. I would double check your amounts to make sure.
Another incredible recipe! And so easy to make. About to make it a third time and I figured I better leave a review before I forget. I’ve seriously made over 30 NoraCooks recipes and have never had a single one turn out bad! Thanks for what you do and for helping to keep my whole family vegan and happy!
Hi Sonya! I’m thrilled you are loving the recipe! This is one of my mother-in-law’s favorite recipes! I am so glad that my recipes are helpful for you and your family! Thank you very much for taking time to share your great review and heartfelt comments! They mean a lot! Happy cooking!
This is now the number requested meal at my house. My family and I love it! I’ve served to non vegan guests who couldn’t stop sing it’s praises. And Soooo easy!! Amazing recipe- thank you!!! I use Lightlife sausage (the one in a tube) as it is a bit less spicy for my non-spice eaters.
I’m thrilled you guys love the gnocchi, and it’s a hit when you share it with others! Thank you for sharing your great review and comments! Happy cooking!
From one Nora to another, this was delicious!!! My 18 month old who has rejected everything due to some killer teething ate every single bite and even licked the leftover sauce on his plate. So, so good!