Tuscan Vegan Gnocchi

Tuscan Vegan Gnocchi with Spinach is a nutritious and flavorful dish. This plant-based vegan recipe is the perfect evening meal when you are short on time. It is ready using sausages, creamy milk, spinach, gnocchi, and sun-dried tomatoes. This dish gives a velvety, rich, and creamy flavor. It is a gluten-free and nut-free vegan recipe. You can modify the recipe items of your choice. Treat yourself to this tasty Tuscan vegan gnocchi with spinach. Let’s make this dish together according to the directions discussed below.

Equipment

• Skillet
• Spoon
• Serving Plate

Ingredients

• Italian Sausages 2
• Olive Oil 2 tbsp
• Chopped Garlic Cloves 4
• Vegetable Broth 1/2 cup
• Full-fat coconut milk, 13.5 ounces
• Fresh Lemon Juice, 2tsps
• Italian Seasoning 1tsp
• Oregano 1/4tsp
• Sun-Dried Tomatoes 1tsp
• Uncooked Gnocchi 1pound
• Salt 1/4 teaspoon, or to taste
• Black Pepper 1/4 tsp
• Baby spinach, 2cups
• Vegan Parmesan 1/2 cup
• Chopped Fresh Basil, 1/4 cup

Ingredient Notes

Sausages: It is a key element of this dish. I prefer to use Field Roast Italian sausages to add flavors.
Vegetable Broth: We used low-sodium broth to make this recipe. You can cut down the salt amount if you use regular broth.
Coconut Milk: It gives a creamy texture. You can use any alternative of this plant milk to add creaminess.
Lemon Juice: We use it because it provides a refreshing and citrus flavor.
Baby Spinach: Replace it with green vegetables like kale, zucchini, or broccoli. It is an optional item.
Vegan Parmesan: Use store-bought cheese to prepare this dish.

Instructions

1. Over medium-high heat, warm the olive oil in a big skillet.
2. Add the sausage and cook it for 5 minutes or until brown.
3. Next, chop the garlic into this skillet and sauté it for 1-2 minutes.
4. Add gnocchi, sundried tomatoes, lemon juice, Italian seasoning, vegetable broth, and coconut milk to the same skillet.
5. Mix it using a cooking spoon and boil all items over a low flame until they boil.
6. Next, reduce the flame to low and simmer it for 4-6 minutes.
7. Add salt, spinach, and black pepper and mix it.
8. Simmer the spinach with other ingredients for 4-6 minutes until soft.
9. Then, add gnocchi and parmesan cheese and simmer it for 2-4 minutes.
10. The yummy gnocchi is ready. Transfer it to a plate.
11. Top it with grated parmesan cheese and basil. Enjoy it.

Additional options

You can switch spinach with kale, chard, or arugula.
Try this dish with vegetables: green beans, mushrooms, asparagus, roasted butternut squash, broccoli, and colorful bell peppers.
Choose other protein ingredients like tofu, seitan, beans, lentils, or tofu.

Ideas of Serving

Pair it with chopped kale salad, honey sriracha Brussels sprouts, Italian stuffed peppers, lentil balls, vegan garlic bread, Caprese salad, and lemon pistachio biscotti.

Tips

1. Use good-quality and packed gnocchi for optimal results.
2. Avoid overcooking the Gnocchi because it cooks in just 4-6 minutes.
3. You can add lentils to make this dish richer in proteins.
4. Frozen or fresh spinach is used. I prefer to use fresh spinach to maintain its flavor.
5. Replace the gnocchi with other pasta options like gluten-free or regular pasta.
6. I don’t recommend using homemade gnocchi because it will dissolve quickly in sauce and the texture will be destroyed.
7. Add sriracha or paprika to give a hot flavor.

Storage Information

Fridge: We will pack Tuscan Vegan Gnocchi in a closed box in the refrigerator for 3-4 days.
Freezer: Cool this dish at a normal place; after that, add it into a packed jar. Freeze this jar for 2-3 months and enjoy it later.
Reheating: The sauce will be dense after freezing. We add a splash of cream or vegetable broth before reheating. For 3-4 minutes, rewarm it on a burner.

FAQs

What is gnocchi?
Pasta-like dumplings are called gnocchi. Usually, flour, water, and cooked potatoes are used to make it.

Is it a gluten-free dish?
No, you can change a few ingredients to make it gluten-free. Substitute the regular gnocchi with ready-made or homemade gluten-free gnocchi.

Can I use another type of non-dairy milk?
I have tried this recipe with only coconut milk. Alternatives to these options are cashews, hemp, or almond milk.

Nutritional Facts

Serving Amount: 1 plate
Yield 2-3 persons
Total Calories: 459kcals
Carbohydrates 43g
Sugar 4g
Total Fat 26g
Protein 17g
Sodium 711mg
Iron 15mg