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!

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.

The process goes like this:

  1. Sauté vegan sausages in a large skillet until browned. Add the garlic.
  2. Pour in vegetable broth, coconut milk, lemon juice, Italian seasoning, sun dried tomatoes and uncooked gnocchi. Stir.
  3. Simmer for 5 minutes.
  4. Add salt + pepper, to taste. Stir in the spinach.
  5. Add the vegan parmesan and stir in, if using (I used Violife brand.)
  6. 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

Servings: 5 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Nora Taylor
Course: Main Dish
Cuisine: Italian
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 from 29 votes
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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
US Customary – Metric

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

  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.

Nutrition

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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