Tuscan Vegan Gnocchi

Imagine twirling your fork through a bowl of creamy, comforting, plant-based Italian deliciousness. This Tuscan Vegan Gnocchi recipe delivers restaurant-quality flavor in the comfort of your own kitchen, and the best part? It’s ready in just 30 minutes! You’ll learn how to make this incredibly satisfying vegan gnocchi dish with simple ingredients and easy-to-follow instructions. Get ready to experience a new weeknight favorite!

Why You’ll Love This Tuscan Vegan Gnocchi Recipe

This recipe isn’t just another vegan pasta dish; it’s an experience. Here’s why you’ll keep coming back to this Tuscan Vegan Gnocchi:

Unique Flavor Boost: The secret to the incredible depth of flavor in this recipe is a simple addition: tomato paste. Sautéing it with the garlic unlocks a rich, umami taste that perfectly complements the other Tuscan flavors.

Taste and Texture: This gnocchi is wonderfully creamy, savory, and utterly comforting. It’s a true flavor explosion in every bite. The combination of creamy coconut milk, savory vegan sausage, and tangy sun-dried tomatoes makes it irresistible.

Quick and Easy: Ready in 30 minutes or less, this recipe is perfect for busy weeknights. It’s faster than takeout and much healthier!

Family-Friendly: Even picky eaters will love this creamy and flavorful dish. Plus, it’s easily customizable to meet various dietary needs. This plant-based dish can easily be made gluten-free, nut-free, and soy-free!

Ingredients Needed

• 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

Ingredient Notes & Substitutions

Vegan Italian Sausage: I like using Field Roast sausages for their robust flavor and texture. Brands like Beyond Meat and Tofurky are also great options. Keep in mind that a spicy sausage will add a kick, while a sweeter variety will enhance the overall sweetness of the dish. More information on vegan sausage can be found on the Vegetarian Resource Group website.

Coconut Milk: Full-fat coconut milk is recommended for maximum creaminess. However, light coconut milk can be used to reduce the fat content, though it will be less rich. Almond or cashew milk can also be used as alternatives, but the flavor and texture will be different. Using other plant milks will yield a thinner sauce.

Gnocchi: For a gluten-free version, use gluten-free gnocchi. Most shelf-stable gnocchi work well in this recipe. If using frozen gnocchi, you may need to adjust the cooking time slightly. Follow the package instructions for best results.

Vegan Parmesan: Violife is my go-to brand for vegan parmesan, as it melts beautifully. You can also try other popular brands available in the US. Nutritional yeast can be used as a substitute for a cheesier flavor.

Sun-dried Tomatoes: If you don’t have sun-dried tomatoes on hand, you can use fresh cherry tomatoes. Roast them until slightly softened and then slice. You can also use a tablespoon of tomato paste, but the taste and texture will be impacted. If you’re interested in learning more, you can read about tomato grades and standards from the USDA.

How to Make Tuscan Vegan Gnocchi

Step 1: Sauté Sausage

In a large skillet, heat the olive oil over medium-high heat. Add the sliced vegan Italian sausage and sauté for about 5 minutes, until nicely browned. The savory scent of the sausage browning in the skillet will fill your kitchen!

Step 2: Add Garlic

Add the minced garlic to the skillet and cook, stirring constantly, for 30 seconds, until fragrant. Now, add 2 tablespoons of tomato paste to the skillet and cook, stirring constantly, for 1-2 minutes, until the tomato paste darkens slightly and becomes fragrant. This step is crucial for building a rich, deep flavor! The aroma of the garlic and tomato paste cooking together is divine.

Step 3: Add Liquids & Gnocchi

Pour in the vegetable broth, coconut milk, lemon juice, Italian seasoning, and sun-dried tomatoes and gnocchi. Give everything a good stir to prevent sticking.

Step 4: Simmer

Bring the mixture to a boil, then lower the heat to medium and cook, uncovered, for 5 minutes, stirring occasionally to prevent the gnocchi from sticking to the bottom of the pan. As it simmers, you’ll notice the sauce starts to thicken.

Step 5: Add Spinach

Add salt and pepper to taste, then stir in the baby spinach. Cook for another 2 minutes, until the spinach has wilted and turned a vibrant green.

Step 6: Stir in Parmesan

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 to reach your desired sauce consistency.

Step 7: Serve

Serve the Tuscan Vegan Gnocchi immediately, garnished with additional vegan parmesan and fresh basil. Enjoy immediately for the best, creamiest 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 also be frozen if needed.

Achieving the Perfect Sauce Consistency

The sauce should be creamy and coat the gnocchi nicely. If the sauce is too thick, add a little more vegetable broth or water until it reaches your desired consistency. If the sauce is too thin, simmer for a few more minutes to allow it to thicken.

Keep in mind that the sauce will continue to thicken as it cools. Different brands of coconut milk may have varying fat content, which can affect the sauce consistency. If your sauce separates, try whisking it vigorously over low heat until it comes back together.

Pro Tips & Troubleshooting

Pro Tips

• Serve immediately for the best creamy texture.
• If making ahead, thin the sauce with broth or water when reheating.
• Use high-quality vegan sausage for the best flavor.
• Don’t overcook the gnocchi; cook until just tender.
• Add a squeeze of lemon juice to brighten the flavors.
• Garnish generously with vegan parmesan and fresh basil.
• Taste and adjust seasoning as needed.

Common Mistakes to Avoid

• Overcooking the gnocchi, leading to a mushy texture. The gnocchi is done when it’s soft but still holds its shape.
• Not stirring the gnocchi frequently enough, causing it to stick to the pan.
• Using low-quality vegan parmesan, which doesn’t melt well.
• Skipping the tomato paste step, missing out on the depth of flavor.
• Not adjusting the sauce consistency, resulting in a sauce that’s too thick or thin.

Serving & Storage

Serving Ideas

• Garnish with extra vegan parmesan cheese and fresh basil.
• Serve with a side of garlic bread or a simple salad.
• Pair with a light-bodied Italian white wine.

Storage and Make-Ahead

• Store leftovers in an airtight container in the refrigerator for 3-4 days.
• Reheat gently on the stovetop, adding a little broth or water to thin the sauce.
• Freezing instructions: can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion

This Tuscan Vegan Gnocchi recipe is proof that delicious, comforting meals don’t have to be complicated or time-consuming. You can have a flavorful, restaurant-quality dinner on the table in just 30 minutes!

Even if you’re new to vegan cooking, this recipe is incredibly easy to follow. Don’t be afraid to experiment with different vegan sausage varieties and garnishes to make it your own.

Ready to give it a try? Print the recipe or share it with your friends and family. Enjoy!

If you are looking for more inspiration, check out this creamy vegan one-pot pasta recipe.

FAQ

What are good substitutes for coconut milk in this recipe?
Almond milk, cashew milk, or oat milk can be used, but the sauce might be less creamy. Adjust seasoning as needed.

How can I make this Tuscan Gnocchi gluten-free?
Use gluten-free gnocchi. Check vegan sausage ingredients for gluten. If the sausage contains gluten, replace with mushrooms.

Another great option for a plant-based meal is this classic vegan pizza recipe.

What are the best brands of vegan Italian sausage to use?
Field Roast, Beyond Meat, and Tofurky are all great options. Field Roast offers a robust, savory flavor, Beyond Meat tends to be milder, and Tofurky offers a slightly sweeter profile.

How do I store and reheat leftover Tuscan Vegan Gnocchi?
Store in the fridge for 3-4 days. Reheat on the stove with a little extra broth or water.

What can I substitute for sun-dried tomatoes if I don’t have any?
Roasted cherry tomatoes or a tablespoon of tomato paste can be used.

How do I prevent the gnocchi from becoming mushy during cooking?
Don’t overcook the gnocchi. Cook until just tender. Start checking for doneness after 5 minutes of simmering.

For another delicious and easy recipe, you might enjoy this creamy vegan potato soup.