Can I double this Vegan Gnocchi recipe?

Absolutely! Use a larger pot like my favorite 5.5 quart pot to ensure everything cooks evenly.

Can I make this nut-free (no cashews)?

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.

How do I thin out the sauce if it’s too thick?

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.

Is this Vegan Tuscan Gnocchi recipe freezer-friendly?

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.

Can kids or picky eaters skip the kale or sun-dried tomatoes?

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!)

Name: Creamy Vegan Tuscan Gnocchi (One Pot Dinner!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-Inspired
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); 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: Vegan Parmesan, for topping. Try my 5 minute vegan parmesan.

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

Scale

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 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)

For the Cashew Cream 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: Vegan Parmesan, for topping. Try my 5 minute vegan parmesan.

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Instructions

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 (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 1/2 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, 1/4 cup nutritional yeast, 1/8 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 1/2 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

Want crispy sausage? If you don't mind a second pan, slice and crisp up the sausage over medium/low heat while everything else cooks in the other pot. Once it's browned turn it off and add it to the pot right before serving.
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