Creamy Vegan Tuscan Gnocchi (One Pot Dinner!) Recipe

If you’re craving a comforting, lush dinner that feels indulgent yet totally plant-powered, you’re going to fall head over heels for this Creamy Vegan Tuscan Gnocchi (One Pot Dinner!) Recipe. Imagine tender potato gnocchi simmered in a dreamy, homemade cashew cream sauce, bursting with vibrant sun-dried tomatoes and fresh kale—all cozying up with savory slices of vegan sausage. This dish is not only a feast for your taste buds but also a breeze to make, coming together in just one pot for minimal cleanup. It perfectly balances rich, creamy textures with bright, herbaceous flavors, making it a fantastic weeknight winner or anytime you need a soul-satisfying meal.

Ingredients You’ll Need

Every ingredient here plays an essential role in creating the unique flavors and textures that make this Creamy Vegan Tuscan Gnocchi (One Pot Dinner!) Recipe a standout. From the silky cashew cream that brings lusciousness to the dish, to the vibrant kale and tangy sun-dried tomatoes adding color and depth, each element is simple yet indispensable.

• 1 medium onion, thinly sliced: Adds a natural sweetness and depth when softened and lightly browned.
• 2 vegan sausages, sliced: Brings savory richness and a meaty texture to complement the softness of the gnocchi.
• 2 1/2 cups low sodium vegetable broth: The flavorful cooking liquid that tenderizes the gnocchi and infuses the entire dish with warmth.
• 1 package (16 ounces) potato gnocchi: The pillowy base of the dish, soaking up all the creamy and tangy flavors.
• 1 cup chopped kale: A tender green providing color, nutrition, and a slight earthiness.
• 1/2 cup sliced sun-dried tomatoes: Bursts of concentrated tomato flavor that lift the dish with a subtle tang.
• Juice of 1/2 large lemon (about 2-3 tablespoons): Adds brightness that balances out the creaminess beautifully.
• 1 cup raw cashews: The secret behind the rich and velvety sauce once blended.
• 1 cup water (for sauce): Helps create the perfect silky texture in the cashew cream.
• 1/4 cup nutritional yeast: Imparts a cheesy, umami flavor to the sauce without dairy.
• 1 teaspoon salt: Enhances all the flavors harmoniously.
• 1/8 teaspoon garlic granules: A subtle hint of garlic that complements the Tuscan-inspired seasoning.
• Optional vegan Parmesan: A tasty finishing touch that adds a little extra savory punch if you like.

How to Make Creamy Vegan Tuscan Gnocchi (One Pot Dinner!) Recipe

Step 1: Sauté the Onions and Vegan Sausage

Start by peeling and slicing the onion into thin strips to ensure it softens quickly and naturally sweetens during cooking. Slice the vegan sausage into thin rounds about a quarter-inch thick, so they integrate nicely with each gnocchi bite. Using a large deep pot or Dutch oven, heat it over medium heat and cook the onions and sausage for 8 to 10 minutes, stirring occasionally. Keep an eye out – if the mixture starts sticking, a splash of vegetable broth or water will keep things moving. You’ll know it’s ready when the onions are soft and just beginning to brown, building a flavorful foundation for this one pot dinner.

Step 2: Cook the Gnocchi in Broth

Next, pour in the low sodium vegetable broth and add the potato gnocchi directly into the pot. Bring everything to a gentle boil, stirring occasionally to prevent sticking. Once it reaches a boil, reduce the heat to medium-low, cover with a lid, and let it simmer for 5 to 6 minutes. During this time, the gnocchi will puff up and soften, soaking in the savory broth flavors while you get ready to make the signature creamy sauce.

Step 3: Prepare the Creamy Cashew Sauce

While the gnocchi cooks, blend raw cashews, water, nutritional yeast, garlic granules, and salt in a high-speed blender until perfectly smooth and silky—this is the magic behind the lush creaminess in the dish. The cashew sauce is rich without heaviness, and its natural nuttiness pairs beautifully with the Tuscan ingredients, raising this dinner to something truly special.

Step 4: Combine and Simmer with Greens and Sun-Dried Tomatoes

Once the gnocchi is tender, pour the cashew sauce into the pot and stir everything together. Let it cook on low heat for an additional 2 to 3 minutes so the sauce thickens slightly and clings to every gnocchi pillow. Then stir in the chopped kale and sliced sun-dried tomatoes, allowing them to warm through and soften for 1 to 2 minutes, adding pops of color, texture, and bursts of savory sweetness.

Step 5: Brighten with Lemon Juice and Serve

Finally, squeeze in the fresh lemon juice to brighten the creamy sauce and balance all the savory flavors. Give it a final stir, taste, and adjust with more salt if needed. For an extra touch of indulgence, sprinkle vegan Parmesan over the top just before serving. This one pot Creamy Vegan Tuscan Gnocchi (One Pot Dinner!) Recipe is pure comfort, ready to enjoy!

How to Serve Creamy Vegan Tuscan Gnocchi (One Pot Dinner!) Recipe

Garnishes

A final sprinkle of freshly chopped herbs like parsley or basil can add a refreshing pop of green and fragrance. Vegan Parmesan or toasted pine nuts make a delightful crunchy, savory topping. A twist of freshly cracked black pepper or a drizzle of chili-infused olive oil can lift the dish even further, giving you the chance to personalize every plate.

Side Dishes

This recipe shines as a one pot meal but pairing it with a simple mixed green salad dressed lightly in balsamic vinegar is a wonderful way to add some crispness and contrast. For a heartier meal, roasted garlic bread or vegan focaccia are fantastic companions, perfect for soaking up any leftover creamy sauce.

Creative Ways to Present

Serve this Creamy Vegan Tuscan Gnocchi (One Pot Dinner!) Recipe straight from the pot into rustic bowls for a cozy, family-style vibe. For guests, plate it beautifully in wide bowls, topped with microgreens and edible flowers for an elegant touch. Or try layering the gnocchi with extra sauce in a baking dish and finishing under the broiler for a minute to achieve a golden crust—comfort food with a little extra flair!

Make Ahead and Storage

Storing Leftovers

This creamy gnocchi keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve flavor and moisture. The sauce may thicken during storage, so a quick stir and splash of vegetable broth when reheating will bring it back to silky perfection.

Freezing

You can freeze this dish, but because of the kale and sauce, textures might shift slightly. Freeze in a sturdy, sealed container for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stove with a little added broth or water to refresh the creaminess.

Reheating

Reheat on the stovetop over low to medium heat, stirring frequently to prevent sticking. Add a splash of vegetable broth or water as needed to loosen the sauce and revive that luscious texture you love. Microwave reheating works too, but warmth is best built slowly for ideal consistency.

FAQs

Can I use store-bought vegan sausage or make my own?

Absolutely! Store-bought vegan sausages like Tofurky Italian work wonderfully here, but if you prefer, homemade seitan or tempeh sausages sliced thinly will also give you fantastic flavor and texture.

Is it necessary to soak the cashews before blending the sauce?

If your blender is super powerful, you can often blend raw cashews directly without soaking. However, soaking them for a few hours or overnight will yield an even smoother sauce and ease blending.

Can I substitute the kale for other greens?

Yes, feel free to swap in spinach, Swiss chard, or even finely chopped broccoli rabe. Just add them toward the end of cooking so they don’t lose their vibrant color and texture.

How spicy is the dish?

This recipe is naturally mild, letting the creaminess and savory sausage flavor shine. You can spice it up with chili flakes or a touch of smoked paprika during sautéing if you want a bit more kick.

Can I make this recipe gluten-free?

Definitely! Use gluten-free gnocchi, which is widely available these days, and double-check the vegan sausage ingredients to ensure they’re gluten-free. The rest of the ingredients are naturally free from gluten.

Final Thoughts

If you’re in the mood to impress yourself with a meal that feels both hearty and indulgent while staying entirely plant-based, this Creamy Vegan Tuscan Gnocchi (One Pot Dinner!) Recipe is a must-try. The ease of a one pot preparation coupled with a richness that feels extravagant makes it a total winner for any night of the week. Dive in, savor every bite, and enjoy the cozy magic that happens when simple ingredients come together in the best possible way.

Creamy Vegan Tuscan Gnocchi (One Pot Dinner!) Recipe

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This Creamy Vegan Tuscan Gnocchi is a comforting one-pot dinner that combines tender potato gnocchi with sautéed vegan sausage, kale, and sun-dried tomatoes all enveloped in a rich, creamy cashew-based sauce. Ready in just 30 minutes, it’s a flavorful, vegan, and easy-to-make meal perfect for weeknights.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Main Ingredients

• 1 medium onion, thinly sliced (about 150 g)
• 2 vegan sausages of choice (I used Tofurky Italian), sliced into thin rounds (about 170 g total)
• 2 1/2 cups low sodium vegetable broth (600 g)
• 1 package potato gnocchi, 16 ounces (454 g)
• 1 cup chopped kale (40 g)
• 1/2 cup sliced sun dried tomatoes (60 g)
• Juice of 1/2 large lemon or 1 whole small lemon, about 2-3 Tablespoons (30 g)

Creamy Cashew Sauce

• 1 cup raw cashews (140 g)
• 1 cup water (240 g)
• 1/4 cup nutritional yeast (15 g)
• 1 teaspoon salt (6 g)
• 1/8 teaspoon garlic granules (0.4 g)

Optional Toppings

• Vegan Parmesan, for topping (e.g., 5 minute vegan parmesan)

Instructions

1. Prepare the aromatics and sausage: Peel and slice one medium onion into thin strips. Slice the vegan sausage into thin rounds about 1/4 inch thick. Preheat a large deep pot or Dutch oven (approximately 5.5 quarts).
2. Sauté onions and sausage: Add the sliced onions and sausage to the pot and cook over medium heat for 8 to 10 minutes, stirring occasionally. If the mixture begins to stick, add a splash of vegetable broth or water to loosen it. Cook until onions are softened and lightly browned. If onions aren’t softening as desired, add a small splash of water and cover the pot for the last couple of minutes to steam them gently.
3. Cook the gnocchi: Pour in 2 1/2 cups low sodium vegetable broth and add the 16-ounce package of potato gnocchi. Increase heat to bring the broth to a low boil, stirring gently. Once boiling, reduce heat to medium-low, cover with a lid, and simmer for 5 to 6 minutes until the gnocchi are tender.
4. Make the cashew cream sauce: While the gnocchi cooks, blend 1 cup raw cashews, 1 cup water, 1/4 cup nutritional yeast, 1/8 teaspoon garlic granules, and 1 teaspoon salt in a high-speed blender for about 1 minute until completely smooth and creamy.
5. Combine sauce with gnocchi: Once the gnocchi are tender, pour the creamy cashew sauce into the pot and stir well to combine. Cook on low heat for 2 to 3 minutes, allowing the sauce to thicken slightly and coat the gnocchi and sausage mixture.
6. Add greens and sun-dried tomatoes: Stir in 1 cup chopped kale and 1/2 cup sliced sun-dried tomatoes. Let them warm through and soften for 1 to 2 minutes, stirring occasionally.
7. Finish with lemon and season: Squeeze in the juice of half a large lemon or a whole small lemon (approximately 2-3 tablespoons). Stir to incorporate, then taste and adjust salt if needed. Serve topped with optional vegan parmesan if desired. Enjoy your creamy Tuscan gnocchi!

Notes

• Use low sodium vegetable broth to control the salt levels better.
• Soaking cashews overnight can help create an even creamier sauce but is not necessary if you have a high-speed blender.
• If you prefer a gluten-free option, substitute traditional gnocchi with gluten-free gnocchi.
• Feel free to swap kale for spinach or Swiss chard depending on preference or availability.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave, adding a splash of water to loosen the sauce if needed.