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.
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.
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.
Add salt + pepper, to taste. Stir in the spinach.
Add the vegan parmesan and stir in, if using. I like Violife and Follow Your Heart brands.
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
- 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 in the olive oil 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.
- 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.