You know that moment when a bite of food makes you pause mid-conversation, close your eyes, and exhale slowly? Yeah… this recipe does that. This Creamy Vegan Tuscan Gnocchi is rich, velvety, and full of cozy Italian flavor. Perfect for date night yet cooks up like a quick weeknight dinner. You'll have it on the table in just 30 minutes.
Creamy cashew sauce, tender pillowy potato gnocchi, savory vegan Italian sausage, finely chopped kale, and sun-dried tomatoes — a truly delectable one pot vegan gnocchi dinner! Serve it with my Vegan Garlic Bread and a sprinkle of Vegan Parmesan for the ultimate comfort meal.
Whether you call it vegan Italian comfort food or a quick one-pot miracle, this creamy Tuscan gnocchi will win hearts (and skeptics...like my Dad). Yup, he went back for seconds.
Want Another Easy Weeknight Vegan Dinner Idea? Check out my Roasted BBQ Cauliflower Wraps drizzled with a quick Homemade Dairy Free Ranch sauce!
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💗 Why You’ll Love This Vegan Gnocchi
- It’s creamy, dreamy, and dairy-free. That luscious sauce? 100% plant-based cashew magic that even dairy-lovers will fall for. My Dad was proof!
- One pot 30 minute vegan dinner. Dinner’s done in a jif, and you’ve only got one pot to clean. Now that's quick vegan comfort food!!
- Tuscan flavors in every bite. Savory vegan sausage, tangy sun-dried tomatoes, and tender kale all cozy up in a creamy lemony sauce.
- Perfect for family dinners or date night. Fancy enough to impress, easy enough for a Tuesday. (Plus, it easily feeds a hungry family of four!)
- High protein vegan dinner! Each 1-cup serving has nearly 17 grams of protein, so you’ll feel full and satisfied long after the last bite. Proof that “healthy” can still mean ridiculously delicious.
🥔Ingredients & Helpful Substitutions
For the full list and measurements, see the recipe card below. Here are the main ingredients and easy swaps.
- Potato Gnocchi: I used store-bought potato gnocchi to keep things quick and easy. If you’re gluten-free, grab your favorite gluten-free gnocchi instead — most big brands make one now.
- Vegan Sausage: Use your favorite plant-based sausage here! I used Tofurky Italian because it’s packed with flavor and holds up beautifully in creamy dishes. Feel free to use spicy, mild, or even a smoked style depending on your mood.
- Onion: Adds sweetness and depth to the sauce. Any variety works — yellow, white, or sweet onions all play nice here.
- Raw Cashews: The secret to that luscious, dairy-free cream sauce! If you don’t have a high-speed blender, soak the cashews for at least 30 minutes in hot water before blending. Drain first.
- Nutritional Yeast: Adds that subtle “cheesy" flavor to the sauce — basically a vegan pantry must have. I wouldn't sub or omit this, it makes the sauce!
- Kale: I chop it small (a mom trick) so the family doesn't say what's this green stuff, why does this have to be in here? You can sub spinach if that’s what you’ve got (just toss it in right before serving so it doesn’t overcook).
- Sun-Dried Tomatoes: Bring tangy, bold flavor and that Tuscan flair! Dry-packed or oil-packed both work for this recipe. Drain the oil or blot with paper towel before using.
- Lemon Juice: Brightens the whole dish — don’t skip it! Freshly squeezed is key here.
🍲 How to Make Creamy Vegan Tuscan Gnocchi
Gather all your ingredients — once this easy vegan gnocchi recipe starts, it moves fast!
Advance Prep: (If you don’t have a high-speed blender, soak cashews in hot water for 30 minutes first so they are ready when you make the sauce.)
Peel and slice one medium onion into thin strips. Slice your vegan sausage into thin rounds — about ¼ inch thick. (You want them bite-sized and easy to scoop up with gnocchi later.) Pre-heat a deep pot and toss in onions and sausage (I used a 5.5 quart pot, a large soup pot would also work).
Cook over medium heat for 8–10 minutes, stirring occasionally. If it starts to stick, add a small splash of veggie broth or water to loosen it up and give it a stir.
You want the onions to lightly brown and become soft. If they aren't softening up add a splash of water and pop a lid on for the last couple of minutes.
Pour in 2½ cups low-sodium vegetable broth and add one 16-ounce package of potato gnocchi.
Turn up the heat to bring it to a low boil then stir gently, reduce heat to medium-low, cover with a lid, and let it simmer for 5-6 minutes, until the gnocchi are tender.
Make the cashew cream sauce
While the gnocchi cooks, add to a high-speed blender:
- 1 cup raw cashews
- 1 cup water
- ¼ cup nutritional yeast
- ⅛ teaspoon garlic granules
- 1 teaspoon salt
Blend on high for about 1 minute or until completely smooth and creamy. (If you don’t have a high-speed blender, soak cashews in hot water for 30 minutes first, then drain and blend.)
The sauce will be thin out of the blender but will thicken after a few minutes in the pot.
Once the gnocchi are cooked, pour the creamy cashew sauce into the pot. Stir gently to combine and let it heat through on low for 2-3 minutes until the sauce thickens slightly.
Stir in 1 cup chopped kale and ½ cup sliced sun-dried tomatoes. Let them warm through and soften for a minute or two.
Squeeze in the juice of half of a large lemon or a whole lemon if the lemon is small (about 2-3 tablespoons) and stir one last time. Taste and adjust salt if needed.
🔄 Variations & Add-Ins
- Artichoke Hearts: Add a can of drained and quartered marinated artichoke hearts for a briny, tangy twist that pairs beautifully with the creamy sauce.
- Cherry Tomatoes: Toss in a handful of halved cherry tomatoes right before serving for a pop of color and a burst of fresh flavor.
- Spicy Kick: Craving a little heat? Sprinkle in red pepper flakes or use a spicy vegan sausage instead of mild. The Tofurkey Italian one I used has just the slightest kick, it's perfect!
- Extra Greens: Swap the kale for spinach. (Spinach cooks down fast, so stir it in right before serving.)
- More Umami: Stir in a few sliced mushrooms when you sauté the onions and sausage — they’ll add that extra savory depth.
🧊 Storage & Meal Prep Tips
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken slightly as it chills — that’s totally normal!
- Freezer: Freeze in an airtight container for up to 2 months. For best results, let it cool completely before freezing.
- Thaw: Transfer from the freezer to the fridge and let it thaw overnight.
- Reheat: Warm gently in a pan over low heat or cover and place in the oven on 325 F for 20-25 minutes.
💭 Pro Tip: When re-heating add a splash of water or veggie broth to loosen up the sauce and bring back that silky texture.
❓FAQ's
Absolutely! Use a larger pot like my favorite 5.5 quart pot to ensure everything cooks evenly.
Yes, you can substitute 1 can coconut milk (unsweetened, full fat). The flavor will shift slightly, but it still works beautifully and tastes wonderfully creamy.
Stir in a splash of vegetable broth or water. The sauce tends to thicken as it cools or sits. So you may want to add that splash when re-heating as well.
Yes! Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat in a pot over low heat with a splash of broth.
For sure. You can omit them for kids or replace with mild greens like spinach, or finely chop them so the flavors meld more gently into the sauce. For the adults though these add ins really make the dish!
Creamy Vegan Tuscan Gnocchi (One Pot Dinner!)
- Total Time: 30 minutes
- Yield: Serves 4 generously, 5–6 with sides 1x
- Diet: Vegan
Description
This Creamy Vegan Tuscan Gnocchi is rich, velvety, and full of cozy Italian flavor. Perfect for date night yet cooks up like a quick weeknight dinner. You'll have it on the table in just 30 minutes.
Ingredients
Advance Prep: (If you don’t have a high-speed blender, soak cashews in hot water for 30 minutes first so they are ready when you make the sauce.)
For The Gnocchi
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 ½ cups low sodium vegetable broth (600 g)
1 package potato gnocchi, 16 ounces (454 g)
1 cup chopped kale (40 g)
½ cup sliced sun dried tomatoes (60 g)
Juice of ½ large lemon or 1 whole small lemon , about 2-3 Tablespoons (30 g)
For the Cashew Cream Sauce
1 cup raw cashews (140 g)
1 cup water (240 g)
¼ cup nutritional yeast (15 g)
1 teaspoon salt (6 g)
⅛ teaspoon garlic granules (0.4 g)
Optional: Vegan Parmesan, for topping. Try my 5 minute vegan parmesan.
Instructions
-
Peel and slice one medium onion into thin strips. Slice the vegan sausage into thin rounds about ¼ inch thick. Preheat a large deep pot or Dutch oven (I used a 5.5 quart pot).
-
Add the onions and sausage and cook over medium heat for 8 to 10 minutes, stirring occasionally. If the mixture starts to stick, add a splash of vegetable broth or water to loosen it up. You want the onions to soften and lightly brown. If they are not softening, add a small splash of water and cover for the last couple of minutes.
-
Pour in 2 ½ cups low sodium vegetable broth and add one 16 ounce package of potato gnocchi. Turn up the heat to bring to a low boil then stir gently, reduce heat to medium low, cover with a lid, and simmer for 5 to 6 minutes until the gnocchi are tender.
-
While the gnocchi cooks, make the creamy cashew sauce by blending 1 cup raw cashews, 1 cup water, ¼ cup nutritional yeast, ⅛ teaspoon garlic granules, and 1 teaspoon salt in a high speed blender for about 1 minute, or until completely smooth.
-
Once the gnocchi are tender, pour the creamy cashew sauce into the pot and stir to combine. Cook on low heat for 2-3 minutes until the sauce thickens slightly.
-
Stir in 1 cup chopped kale and ½ cup sliced sun dried tomatoes. Let them warm through and soften for 1 to 2 minutes.
-
Squeeze in the juice of half of a large lemon or a whole lemon if the lemon is small (about 2-3 tablespoons) and stir one last time. Taste and adjust salt as needed before serving.
Top with Vegan Parmesan if preferred and enjoy!
Notes
No high-speed blender? Soak the cashews in hot water for 30 minutes, then drain and blend until smooth and creamy.
Sausage swap: Use your favorite plant-based sausage — I used Tofurky Italian, and it adds amazing flavor and texture.
Too thick? If the sauce thickens too much during cooking or while reheating, add a splash of water or veggie broth to bring back that silky texture.
Don’t skip the lemon! That fresh squeeze at the end brightens all the flavors and balances the creamy sauce perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
👩🏻🍳Creating the shot: A behind the scenes look
My favorite sous chef (and official light diffuser holder). 💡😂
Look at that velvety creamy cashew sauce, so much deliciousness in one skillet!
Quality control, obviously. 👩🏻🍳😋
What Really Happened
My parents were visiting, so I figured — who better to test this recipe on? But of course, I needed to take photos at the same time. So I laid everything out, took the shot, and picked it all back up to start cooking... that’s when I noticed I forgot to add the chopped kale.
Round two: laid it all out again, snapped the photo, started picking it back up — and there it was, the lemon still sitting on the counter like, “Hey, what about me?” 🤦♀️
Third time’s the charm. (And yes, my parents were still waiting patiently while I played ingredient Tetris.)
But it was so worth it. My vegan-skeptical dad took that first bite and said, “Wow… this is really good.” Not just good — I got a "REALLY" good. Vegan sausage and all. Then — drum roll please — he went back for seconds.
Mic. Drop. 🎤💚
⭐Did you enjoy this Creamy Vegan Tuscan Gnocchi?
If you give this Tuscan Gnocchi a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
Disclaimer: The nutritional information provided for Creamy Vegan Tuscan Gnocchi is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
Sally Hanrahan says
It was a rainy brisk day so I decided to make this comfort food for my boyfriend. He is not a plant based eater.
I followed the recipe but I changed out the kale for spinach, and the sundried tomatoes for mushrooms. I used half of a small box of sliced mushrooms. I sauteed the mushrooms and onions together with the plant based sausage. Then, when the sauce was ready I put it all together and let it simmer until it thickened up. I sprinkled some dairy free shredded parmesan cheese alternative from trader joes over the top and served it in a pasta bowl. My boyfriend had seconds!!!!
Rhonda Jones @ Fresh Fun Flavor says
Oh my goodness, this made me smile from start to finish! 🍲💚 I love the swaps you made, spinach and mushrooms sound absolutely perfect for a cozy, rainy day. And sautéing them with the sausage sounds absolutely delicious and gives the sausage a little crispiness. I’m so happy your boyfriend enjoyed it enough to go back for seconds, that’s the ultimate compliment right there! Thank you for sharing how you made it your own. 💕