If you're looking for a delicious and hearty vegan dish that's perfect for any occasion, look no further! This Gnocchi with Sausage and Sundried Tomatoes recipe is a crowd pleaser. With savory vegan Italian sausage, creamy sauce, and the fresh flavor of spinach, it’s a comforting meal that's not only easy to make but also packs a punch in both taste and nutrition.
This Gnocchi with Sausage and Sundried Tomatoes is a perfect blend of rich flavors and satisfying textures. The combination of creamy sauce, savory sausage, and fresh spinach makes it a delightful meal that’s both comforting and nutritious. Perfect for any night of the week, this dish is sure to impress both family and friends. Enjoy cooking and savor every bite!
What you will need
- olive or avocado oil
- vegan Italian sausage
- garlic
- Italian seasoning or herbs de Provence
- vegetable broth
- non-dairy milk
- non-dairy half and half
- lemon juice
- vegan gnocchi
- salt and pepper
- spinach
- vegan parmesan cheese
- basil or parsley
How to make this vegan gnocchi with sausage and sun-dried tomatoes
Cook the sausage: Heat the oil in a large skillet over medium-high heat. Add the sliced sausage and cook until both sides are browned. This should take about 3-4 minutes. Add the minced garlic and Italian seasoning and cook for another minute, stirring constantly to prevent the garlic from burning.
Prepare the sauce: Add the vegetable broth, non-dairy milk, non-dairy half and half, lemon juice and sun-dried tomatoes to the skillet; mix well. Add the package of vegan gnocchi and stir to combine. Bring the mixture to a boil, then lower the heat to medium and cook for about 5 minutes, stirring occasionally to prevent the milk from burning.
Add the Finishing touches: Add the salt, pepper, vegan parmesan cheese, and spinach to the skillet. Cook until the spinach wilts and the cheese is melted, about 2 minutes.
Serve and enjoy: Transfer the gnocchi to serving plates and garnish with additional vegan parmesan and chopped basil or parsley. Serve immediately and enjoy this hearty and flavorful vegan dish!
Tips and Variations
- For a gluten-free option, use gluten-free gnocchi or substitute with your favorite gluten-free pasta.
- Add sautéed mushrooms, cherry tomatoes, or roasted red peppers for extra vegetables and flavor.
- If you prefer a stronger lemon flavor, add some lemon zest along with the juice.
- Try using different leafy greens like kale or arugula instead of spinach.
- For a nutty flavor, sprinkle some toasted pine nuts or walnuts on top before serving.
- Make it spicy by adding a pinch of red pepper flakes or a dash of hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of non-dairy milk if needed to loosen the sauce.
Vegan Gnocchi with Sausage and Sun-Dried Tomatoes
Ingredients
- 1-2 tablespoon olive or avocado oil
- 8 oz vegan Italian Sausage sliced
- 3-4 cloves garlic minced
- 1 teaspoon Italian seasoning or herbs de Provence
- ½ cup vegetable broth
- 1 cup non-dairy milk almond or cashew work best
- 5 oz non-dairy half and half
- 2 teaspoon lemon juice
- 1 package vegan gnocchi usually 17.5 oz
- ½ tsp salt
- ½ teaspoon pepper
- 2 large handfuls spinach chopped slightly
- ½ cup vegan parmesan cheese
- basil or parsley for garnish
Instructions
Cook the Sausage:
- Heat the oil in a large skillet over medium-high heat. Add the sliced vegan sausage and cook until both sides are browned. This should take about 3-4 minutes.
- Add the minced garlic and Italian seasoning. Cook for another minute, stirring constantly to prevent the garlic from burning.
Prepare the Sauce:
- Add the vegetable broth, non-dairy milk, non-dairy half and half, lemon juice and sun-dried tomatoes to the skillet. Mix well.
- Add the package of vegan gnocchi and stir to combine. Bring the mixture to a boil then lower the heat to medium and cook for about 5 minutes, stirring occasionally to prevent the milk from burning.
Add the Finishing Touches:
- Add the salt, pepper, parmesan cheese, and chopped spinach to the skillet. Cook until the spinach is wilted and the cheese is melted, about 2 minutes.
Serve and Enjoy:
- Transfer the gnocchi to serving plates and garnish with additional vegan parmesan and chopped basil or parsley. Serve immediately and enjoy this hearty and flavorful vegan dish!
Notes
- For a gluten-free option, use gluten-free gnocchi or substitute with your favorite gluten-free pasta.
- Add sautéed mushrooms, cherry tomatoes, or roasted red peppers for extra vegetables and flavor.
- If you prefer a stronger lemon flavor, add some lemon zest along with the juice.
- Try using different leafy greens like kale or arugula instead of spinach.
- For a nutty flavor, sprinkle some toasted pine nuts or walnuts on top before serving.
- Make it spicy by adding a pinch of red pepper flakes or a dash of hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of non-dairy milk if needed to loosen the sauce.
