Tuscan Vegan Gnocchi

With gnocchi, follow directions exactly. With pasta, added more sun dried tomatoes, 1 tbsp tomato paste, red pepper flakes to taste, frozen kale, mix in cheese so it melts, keep adding more veggie broth (about 1-2 extra cups) as you cook to stay saucy.

So good. Also made a separate dish with the same ingredients, other than adding ground Italian pork. Both were great.

This was REALLY good. We will definitely be adding it to the regular rotation. The flavor is awesome and it is really simple to make. Love that it is vegan. The coconut milk works fantastic. I used lite coconut milk and Tofurky Italian sausage and that's definitely how I will do it next time. I think I'll cut up the sun-dried tomatoes though as they were a little big for eating but great for flavor.

Thumbs up here. We are not vegan so we used beef smoked sausage, although I'm not the biggest fan of sausages 😏 so I gave most my pieces to my fiancé. I'd like to make it with chicken next time, or no meat at all. Overall great flavor. Will make again

Tasted great! The gnocchi were a little soft, as we are used to pan-fried, but it was still great.

We're not vegan so I used regular sausage and forgot to drain it before moving on, so it was a bit greasy. Otherwise it was very good and quick to make.

Kids even enjoyed this one... EVEN the one who never eats anything cleaned their plate.

So good and easy to make. Added mushrooms.

GOD this is so flavorful & good. i used the field roast sausages & added some mushrooms & onion as well! super quick, super easy, super flavorful, super fast cleanup. this will definitely become a regular rotation for me.

Added kale and mushrooms instead of sausage 1 tin of coconut milk and 1 carton of coconut cream Added nutritional yeast

Instructions In a large skillet, sauté the vegan sausage in the olive oil over medium-high heat for about 5 minutes, until browned. Add the garlic and cook, stirring constantly, for 30 seconds until fragrant. Pour in the vegetable broth, coconut milk, lemon juice, Italian seasoning, sun-dried tomatoes and gnocchi. Give everything a good stir. Bring to a boil, then lower heat to medium and cook, uncovered for 5 minutes, stirring occasionally. Add salt + pepper to taste, and stir in the spinach. Cook for another 2 minutes, until the spinach has wilted. If using, stir in the vegan parmesan. At this point, the gnocchi should be cooked through but not mushy, and the sauce thickened somewhat. Cook an additional minute or two if necessary. Serve immediately garnished with vegan parmesan and fresh basil. Enjoy immediately for best results. Leftovers will keep in the refrigerator for 3-4 days. Add a little extra broth or water when re-heating, as the sauce will thicken as it cools. It can be frozen if needed.

Easy one pot dish with plenty of fresh ingredients.

Added some flour to thicken the sauce

Really good! I used Trader Joe’s cauliflower gnocchi and fudged the directions a bit to make that work. The Trader Joe’s brand vegan sausage is very meh; I wonder if the brand she recommends is better.

Eating this reminded me of the good old days of eating Play-doh. Gnocchi was a good comparable consistency and it was very salty. HOWEVER, my husband made this and had to improvise with the veggie broth since we didn't have any. I might try it one more time with low sodium Veggie broth because I do love Gnocchi.

Was great. However I would use lite coconut milk or add some almond milk to thin.

Easy and so delicious