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Tuscan Vegan Gnocchi

Tuscan Vegan Gnocchi
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A luxurious 20-minute one-pan meal featuring pillowy gnocchi and savory vegan sausage in a velvety, dairy-free creamy sauce with sun-dried tomatoes and spinach.

Ingredients

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2 tablespoons olive oil
2 vegan Italian sausages (7–8 ounces), sliced
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
1/4 cup chopped fresh basil

Instructions

  1. In a large skillet, sauté the vegan sausage in the olive oil over medium-high heat for about 5 minutes, until browned.
  2. Add the garlic and cook, stirring constantly, for 30 seconds until fragrant.
  3. Pour in the vegetable broth, coconut milk, lemon juice, Italian seasoning, sun-dried tomatoes and gnocchi. Give everything a good stir.
  4. Bring to a boil, then lower heat to medium and cook, uncovered for 5 minutes, stirring occasionally.
  5. Add salt + pepper to taste, and stir in the spinach. Cook for another 2 minutes, until the spinach has wilted.
  6. If using, stir in the vegan parmesan. Cook an additional minute or two if needed, until sauce is thickened and gnocchi are tender.
  7. Serve immediately garnished with vegan parmesan and fresh basil.

Notes

  • For gluten-free, use certified gluten-free gnocchi.
  • Sauce thickens upon cooling. Add a splash of broth or water when reheating leftovers.
  • Leftovers keep for 3-4 days in the fridge or can be frozen.

Nutrition

Find it online: https://cleanvegankitchen.com/tuscan-vegan-gnocchi/