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!

If you love gnocchi as much as I do, make sure to try this Creamy Pesto Gnocchi as well.

bowl of vegan gnocchi with spinach and sun dried tomatoes in background

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.

cast iron pan with gnocchi in it

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.

Sauté vegan sausages in a large skillet until browned. Add the garlic.

sausage cooking in a cast iron pan

Pour in vegetable broth, coconut milk, lemon juice, Italian seasoning, sun dried tomatoes and uncooked gnocchi. Stir. Simmer for 5 minutes.

pan full of little pasta and sausage, creamy sauce

Add salt + pepper, to taste. Stir in the spinach.

spinach added to a pan with gnocchi

Add the vegan parmesan and stir in, if using. I like Violife and Follow Your Heart brands.

parmesan added to a pan with vegan gnocchi

Serve immediately, garnished with more vegan parmesan and fresh basil.

cast iron pan from side with gnocchi and  vegan sausage

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.
bowl of creamy tuscan gnocchi

More fancy vegan dinners

close up square image of pasta in bowl with spinach and tomatoes

Tuscan Vegan Gnocchi

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!
4.97 stars (77 ratings)


  • 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


  • 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.



  1. May leave out the vegan sausage, if needed. I used Field Roast Italian sausages.
  2. If desired, you can substitute light coconut milk for full fat. You could likely also use homemade almond milk or cashew milk instead.
  3. 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.
  4. Gluten free? Try this gluten free homemade gnocchi from ElaVegan. And omit the vegan sausage.


Serving: 1of 5 servings, Calories: 459kcal, Carbohydrates: 43g, Protein: 17g, Fat: 26g, Saturated Fat: 16g, Sodium: 711mg, Potassium: 629mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1247IU, Vitamin C: 9mg, Calcium: 63mg, Iron: 15mg

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