Name: Tuscan Vegan Gnocchi
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 5 servings
Ingredients: 1 lb gnocchi (the dry packaged kind); 2 tbsp olive oil; 2 vegan italian sausages ((7-8 ounces), sliced (I used Field Roast)); 4 cloves garlic (minced); 0.5 cup vegetable broth; 13.5 ounce can coconut milk (full fat); 2 tsp fresh lemon (juice); 1 tsp italian seasoning (dried); 0.33 cup sun dried tomatoes (sliced if whole); null null salt pepper (to taste); 2 cups baby spinach (loosely packed); 0.5 cup vegan parmesan (+ more for garnish, optional (I used Violife)); 0.25 cup fresh basil (chopped)

Instructions

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1

In a large skillet, sauté the olive oil (2 tbsp) with the italian sausages (2 vegan) over medium-high heat for about 5 minutes, until browned.
2

Add the garlic (4 cloves) and cook, stirring constantly, for 30 seconds until fragrant.
3

Pour in the vegetable broth (0.5 cup), can coconut milk (13.5 ounce), fresh lemon (2 tsp), italian seasoning (1 tsp), sun dried tomatoes (0.33 cup) and gnocchi (1 lb). 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 baby spinach (2 cups). Cook for another 2 minutes, until the [baby spinach] has wilted.
6

If using, stir in the vegan parmesan (0.5 cup). 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.
7

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.