Tuscan Vegan Gnocchi Recipe
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 5 servings
Ingredients (US Customary):
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 and pepper, to taste
2 cups loosely packed baby spinach
1/2 cup vegan Parmesan, plus 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. Stir everything well.
4. Bring to a boil, then lower the heat to medium and cook uncovered for 5 minutes, stirring occasionally.
5. Add salt and pepper to taste, then stir in the spinach. Cook for an additional 2 minutes until the spinach has wilted.
6. If using, stir in the vegan Parmesan. Ensure the gnocchi is cooked through but not mushy, and the sauce has thickened. Cook a little longer if needed.
7. Serve immediately garnished with vegan Parmesan and fresh basil.
Tips:
For gluten-free, use gluten-free gnocchi and omit vegan sausage unless you find a gluten-free version.
Substitute full-fat coconut milk with light coconut milk, almond milk, or cashew milk if desired.
Use sun-dried tomatoes in oil or packaged dried ones and slice if whole.
Leftovers will keep in the refrigerator for 3-4 days. Thin with broth or water when reheating. Freezing is also possible. Enjoy!