Creamy Vegan Tuscan Gnocchi (One Pot Dinner!) Recipe
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.
- 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
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.