Tuscan Vegan Gnocchi
This 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!
Instructions
- 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.
Nutrition Facts
Per portion