This Tuscan vegan gnocchi recipe is so easy to make and packed with flavor. It’s the perfect plant-based dinner recipe when you’re in a pinch and is ready in under 30 minutes!
I have had this vegan gnocchi on my list of recipes to publish for quite a while now, but things kept getting in the way and it got more and more delayed.
But I’m so excited to finally be sharing this recipe. It’s somewhat inspired by my popular tuscan white bean soup, with some of the same spices and flavors.
It’s made in just one pan, ready in under 30 minutes since we aren’t making the gnocchi from scratch and perfect to meal prep. You can add in some white beans if you want more protein, or serve it alongside some grilled chicken if you aren’t keeping it plant-based.
Before we get started, be sure you’re using an actual potato based gnocchi. I do not recommend the Trader Joe’s cauliflower gnocchi as it will cook very differently.
Since this is made in one pot and the gnocchi cooks right in the sauce, you want to make sure the gnocchi will absorb the ingredients properly. Try my gnocchi soup or vegan tomato soup next!
How to make vegan gnocchi
Add the garlic and olive oil to a skillet and saute over low heat for a few minutes until just slightly golden brown.
Add in the white wine and simmer until it has reduced by half. Whisk in the cashew cream, vegetable broth and tomato paste.
Add in the sundried tomatoes, Italian seasoning, oregano, thyme, salt, pepper and red pepper flakes. Whisk together.
Bring to a very low boil, then add in the gnocchi. Keep heat low and let simmer in the sauce until the gnocchi is cooked through, stirring occasionally to prevent burning.
Depending on the type and brand of gnocchi you used, you may need to add in a splash more broth so the gnocchi can cook fully.
Give everything a good stir, then mix in the kale and stir until wilted. Stir through the vegan parm, then garnish with fresh basil. Enjoy!
Is gnocchi gluten free?
Even though gnocchi is made from mostly potato, it often has wheat flour added to it as a binding agent and is therefore not gluten free.
I used the gluten free mini gnocchi from DeLallo and highly recommend it. I don’t recommend using the Trader Joe’s cauliflower gnocchi or other types of cauliflower gnocchi because it won’t absorb the sauce very well.
You want to make sure you’re using dried gnocchi and not frozen to prevent it from getting mushy.
How to store, freeze & reheat
This vegan gnocchi recipe will keep in the fridge for about 3 days. The sauce will thicken up as it sits so I like to reheat it on the stove with a splash of vegetable broth to help it get creamy again.
To freeze, simply let cool, then transfer to a freezer safe container. Freeze for up to 2 months, thawing in the fridge then reheating on the stove!
Do you need egg to make gnocchi?
A lot of homemade gnocchi recipes will have egg in them, but most store bought gnocchi will be egg free and therefore vegan. Just be sure to check the package!
Some of the gluten free brands do contain egg because it is a helpful binder when removing the gluten. If you need it to be both vegan and gluten free, just be sure to read in the ingredients.
Can I make it nut free?
This recipe calls for homemade cashew cream, but you can sub with coconut cream, although the flavor will be slightly different.
If you are not vegan, you can simply use heavy cream or half and half.
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Tuscan Vegan Gnocchi
by: claire cary
Ingredients
- 4 cloves garlic
- 2 tablespoons olive oil
- ½ cup white wine I used pinot grigio
- ½ cup cashew cream click for recipe
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- ⅓ cup diced sundried tomatoes from a jar with oil
- ¼ teaspoon Italian seasoning
- ¼ teaspoon oregano
- ½ teaspoon dried thyme
- ¼ teaspoon salt or more, to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 pound uncooked gnocchi
- ¼ cup fresh basil
- ¼ cup vegan parmesan
- 2 cups finely chopped kale
Instructions
- Add the garlic and olive oil to a skillet and saute over low heat for a few minutes until just slightly golden brown.
- Add in the white wine and simmer until it has reduced by half.
- Add in the cashew cream, vegetable broth and tomato paste. Whisk together.
- Add in the sundried tomatoes, italian seasoning, oregano, thyme, salt, pepper and red pepper flakes. Whisk together,
- Bring to a very low boil, then add in the gnocchi. Keep heat low and let simmer in the sauce until the gnocchi is cooked through, stirring occasionally to prevent burning.
- Depending on the type and brand of gnocchi you used, you may need to add in a splash more broth so the gnocchi can cook fully.
- Give everything a good stir, then mix in the kale and stir until wilted. Stir through the vegan parm, then garnish with fresh basil. Enjoy!
Wendy says
Delicious! My husband is allergic to nuts so I used coconut instead of cashew cream. We both loved it.
Claire Cary says
Perfect, so glad that worked well!
Erin says
Absolutely delicious!! We loved it. Quick and easy was an added bonus.
Claire Cary says
Perfect, thanks Erin!
Jenni says
Another incredible recipe from EWC. I made the meal as is, no substitutions or deviations. The cashew cream recipe was easy and came together quickly. Requires almost no chopping prep (just garlic, tomatoes, kale… and basil if you want), very few dishes, and one pot to cook. A lovely weeknight meal.
Claire Cary says
Thank you, Jenni! So happy you enjoyed it 🙂
Anne says
Incredible! Per some other reviewers’ comments, I halved the oil at the beginning and swapped spinach for kale, but otherwise followed the recipe. My husband and I loved it! Thank you for sharing the recipe! We’re still enjoying the leftovers and already talking about making it again.
Claire Cary says
Perfect! Thanks Anne!
Melissa says
Fantastic! I made it exactly as indicated, and it was absolutely delicious. My husband gave it five stars!
Jessica says
Made this last night, with store-bought oat cream instead of cashew cream. I used about half the amount of oil at the first step only because I’m trying to reduce my oil intake at home when I can get away with it- and you can totally get away with it here! End result was delicious. When it was done on the stove I put it under the grill with the vegan parm sprinkled on top so it got a crispy coating. Such a great recipe!!! Will definitely be making again. Very easy to throw together and the flavours taste complex.
Claire Cary says
Delicious! Love the idea of putting it under the grill, will have to try that!
Jennifer says
This was great and is definitely going to make it into the regular rotation! Came together pretty quick and easy. I made the cashew cream ahead of time, so I was prepared. That made it insanely easy and fast. Everyone was happy with dinner! It had so much flavor!
Claire Cary says
Yay! So happy to hear that, thanks Jennifer!
Carey P says
My sister is gluten free and I’m dairy free. I recently made this dish and we thought it was delicious! I will definitely make it again. We both agreed that we could easily feed this dish to anyone in our family and they would have no idea that it was GF & DF.
Claire Cary says
Amazing! So happy to hear that, thank you Carey!
Cortney says
So good!!! I highly recommend making this. It’s quick, easy, and very flavorful! We will definitely be making this again 🙂
Michelle Miller says
Loved this recipe. Made just a few substitutions. No wine, used extra vegetable broth. Added spinach instead of kale. The olive oil I used was garlic infused, and I had a heavy hand with the sun dried tomatoes. Already had some cashew cream made for another recipe, so this all came together within 30 minutes. Used Trader Joe’s cauliflower gnocchi. I’ll be making this recipe often!
SD says
What can be substituted for the wine and what is this dish usually served with?
Claire Cary says
You can omit the wine (though the flavor is best with it) an it can be served as is or with a side salad.
Jo says
I subbed hard apple cider (Cider brand) which I had on hand for a gravy recipe we enjoy. I added a little apple cider vinegar for more punch and chipotle chili powder for a little bit of heat. It was superb! I believe steamed broccoli would be my choice for the best side dish!!
Tina says
This was delicious! Definitely will make again.
Claire Cary says
Thanks Tina!
Molly says
This recipe was delicious. The one thing i have to say is i tried it with cauliflower gnocchi and it was very good. I felt like i would add this to my routine of meals!
Claire Cary says
So happy to know it worked well with cauliflower gnocchi, I’ll have to try that!