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.
You’ll also love..
- Roasted Red Pepper Pasta
- Vegan Tortilla Soup
- Instant Pot Pasta
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5 from 32 votes
Tuscan Vegan Gnocchi
by: claire cary
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!
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Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
4
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
US Customary – Metric
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!
Notes
This recipe calls for homemade cashew cream, but you can sub with coconut cream, although the flavor will be slightly different.
For more protein, feel free to add in a drained and rinsed can of white beans!
Serving: 1bowl / Calories: 375kcal / Carbohydrates: 50g / Protein: 8g / Fat: 15g / Saturated Fat: 3g / Fiber: 4g / Sugar: 3g
