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close up square image of pasta in bowl with spinach and tomatoes
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4.94 from 43 votes

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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Dish
Cuisine: Italian
Servings: 5 servings
Calories: 459kcal
Author: Nora Taylor

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

  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