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When you want comfort food that feels indulgent and nourishing, this Tuscan vegan gnocchi delivers on every level. It’s creamy, and packed with bold Mediterranean flavor, tangy sun-dried tomatoes, fresh kale, and pillowy gnocchi, all simmered in a velvety cashew cream sauce. This one-pan wonder comes together in under 20 minutes and tastes like something you’d order at an Italian bistro, but it’s 100% plant-based and weeknight friendly.
Why You’ll Love This Tuscan Gnocchi
This Tuscan vegan gnocchi brings the rustic charm of Italian cooking to your kitchen with just one pan and 20 minutes. So, if you’re trying to eat more plant-based meals, this dish delivers flavor and feel-good nutrition in every bite. It’s not just a plant-based dinner, it’s your new favorite back-pocket lifesaver:
- Creamy Without the Dairy: Soaked cashews blend into a rich, velvety vegan sauce that’s indulgent, comforting, and completely plant-based.
- Comfort in Every Bite: Pillowy gnocchi soaks up the creamy sauce, creating a cozy, satisfying dish with no cream or cheese needed.
- Protein-Packed & Hearty: Cannellini beans bring a meaty bite, plus plant-based protein and fiber to keep you full and fueled.
- One-Pan Wonder: It all comes together in one skillet in just 20 minutes; quick, wholesome, and perfect for when you need to throw a meal together.
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Ingredients You’ll Need
This is one of those comforting, plant-based meals that feels restaurant-worthy but comes together with pantry staples and a few fresh finds. It’s rich, satisfying, and full of flavor from ingredients you can find at almost any grocery store. Here’s what you’ll need to make this Tuscan gnocchi vegan:
- Raw cashews + garlic: These get soaked and blended into a creamy, dairy-free sauce that’s full of healthy fats and plant-based protein. Fresh garlic cloves are essential for building that bold Tuscan base. Mince them yourself for a more sweet-savory flavor. You can find near onions in the produce section.
- Spices and seasoning: A flavorful mix of Italian seasoning, oregano, thyme, sea salt, ground black pepper, and red pepper flakes brings warmth, balance, and that bold Tuscan depth, everything you need to build classic Italian flavor. You’ll find them all in the spice aisle.
- Sun-dried tomatoes + tomato paste: Chewy, tangy tomatoes pack a punch of umami and sweetness. Use oil-packed or dry, sliced– both work. A few tablespoons of tomato paste give the sauce richness and a slightly sweet depth. You’ll find it in small cans or tubes near canned tomatoes.
- White wine: A splash of white wine adds a rich depth of flavor when sautéed into dishes like this one. I used pinot grigio, but any light, dry white wine you have on hand will do the trick.
- Uncooked gnocchi: Shelf-stable potato gnocchi makes this meal super quick. It cooks right in the sauce and soaks up all the flavor. Find it in the pasta aisle or specialty Italian section.
- Cannellini beans: Creamy and protein-rich, these white beans add heartiness, fiber, and plant-based protein. Use canned for convenience and rinse before adding. You’ll find them near other canned beans.
- Kale + basil: Chopped kale gets stirred in at the end to wilt perfectly into the sauce. It adds texture, iron, and antioxidants. A handful of chopped basil on top adds freshness and that classic Italian aroma. Look for it in the herb section, or grab a potted basil plant for easy refills.
How to Make Vegan Gnocchi
My Tuscan vegan gnocchi is loaded with bold flavors and cooked all in one pan. With just a few fresh ingredients and pantry staples, you’ll have a delicious, plant-based dinner on the table. Here’s how to make it:
- Add your soaked cashews to a high-speed blender with ½ cup of water and a pinch of sea salt.
- Blend until completely smooth and creamy, scraping down the sides as needed. Add a little more water to reach your desired sauce consistency.
- Heat olive oil and add minced garlic to the skillet and cook for 2–3 minutes until fragrant and just lightly golden.
- Pour in the white wine and simmer until it reduces by half. This adds brightness and depth to the sauce.
- Add a spoon of tomato paste in the mixture.
- Pour in ½ cup of the cashew cream and stir to start building a creamy base.
- Add the vegetable broth and whisk it in to loosen the sauce and add savory depth.
- Add the dried oregano and thyme for a deeper, earthy flavor base. Season with sea salt, freshly ground black pepper, and a pinch of red pepper flakes to balance the taste.
- Stir in uncooked gnocchi and make sure it’s fully coated in the sauce. Add the drained and rinsed cannellini beans for creaminess, fiber, and plant protein.
- Fold in chopped kale and cook for 1–2 minutes, just until wilted and tender.
- Sprinkle vegan parmesan over the Tuscan gnocchi for that cheesy, savory finish.
- Give it a good stir to combine the parmesan with the creamy sauce. Serve it up hot—comfort food, perfected.
Where to Buy Vegan Gnocchi
You can buy shelf-stable gnocchi (just potato, salt and flour) at most grocery stores or even on Amazon. The brand I used for this recipe is DeLallo Traditional Italian Potato Gnocchi. These hold up beautifully when simmered in the sauce and soak up all that creamy flavor. If you’re gluten-free, you can try Trader Joe’s frozen cauliflower gnocchi
Plant-Based Swaps and Add-ins
One of the best things about this creamy vegan gnocchi? It’s super versatile. These easy swaps and flavorful add-ins make it easy to customize while keeping it delicious:
- Gnocchi swap: No gnocchi? You can substitute with cooked pasta (like penne or shells), just simmer the sauce separately and stir in the cooked noodles at the end. For a gluten-free option, use gluten-free gnocchi or pasta.
- Protein boost: This recipe already includes cannellini beans, but you can switch it up with garlic baked chickpeas, white beans, or lentils for an extra plant-based protein.
- Veggie packed: Add mushrooms, zucchini, or bell peppers into the gnocchi. Toss in quick-cooking veggies toward the end, or heartier ones (like spinach or broccoli) earlier so they have time to soften.
- Spice it up: Craving heat? Add a pinch of crushed red pepper flakes or a swirl of chili oil for a gentle kick that pairs beautifully with the creamy sauce.
- Creamy flavor boost: If you’re looking for a new twist, try a spoonful of white miso paste or a drizzle of tahini for extra umami and richness. To make your gnocchi more flavorful, you can use my citrus tahini dressing recipe.
More Vegan Pasta Recipes
Here are a few of my favorite pasta-inspired recipes that are vegan, satisfying, and full of flavor, perfect for quick weeknight dinners or make-ahead meals:
- When I’m short on time but want maximum flavor, I make Vegan One-Pot Pasta. Everything, from the pasta to the veggies and broth, cooks in a single pot for a creamy, comforting meal with minimal cleanup.
- When I’m craving something cool and refreshing, Healthy Pasta Salad hits the spot. It’s tossed with crisp veggies, a tangy vinaigrette, and makes a perfect lunch, picnic dish, or light dinner.
- For a nourishing, veggie-forward meal, I turn to Sweet Potato Noodles. They’re naturally gluten-free, slightly sweet, and pair beautifully with bold seasonings and savory toppings.
- And when I need something cozy and restorative, 1-Pot Vegetable Noodle Soup is always a win. It’s brothy, comforting, and packed with noodles and seasonal veggies, all simmered together in one delicious pot.
If you make this Tuscan vegan gnocchi, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Tuscan Vegan Gnocchi Recipe
Ingredients
- 1 cup raw cashews
- ½ cup water
- ¼ tsp sea salt, unrefined
- 4 cloves garlic
- 2 tbsp olive oil
- 1 ¼ cup vegetable broth
- 2 tbsp tomato paste
- ⅓ cup sundried tomatoes diced
- ¼ tsp Italian seasoning
- ¼ tsp oregano
- ½ tsp dried thyme
- ¼ tsp sea salt, unrefined
- ¼ tsp black pepper, ground
- ¼ tsp red pepper flakes
- 1 pound uncooked gnocchi vegan
- ¾ cup cannellini beans drained and rinsed
- ¼ cup fresh basil
- ¼ cup vegan parmesan
- 2 cups finely chopped kale
- ½ cup white wine ex: pinot grigio
Instructions
- Add cashews to blender with 1/2 cup of water and the salt. Blend until completely smooth. Add an additional 1/4 cup to 1/2 cup more water to get the consistency you like. Set ½ cup aside for this recipe– and store extra in fridge.
- Add the garlic and olive oil to a skillet and sauté over low heat for a few minutes until just slightly golden brown.
- Pour in the white wine and simmer until it has reduced by half.
- Add in the ½ cup cashew cream, vegetable broth and tomato paste. Whisk these together.
- Add in the sundried tomatoes, Italian seasoning, oregano, thyme, salt, pepper and red pepper flakes. Mix all the ingredients.
- Bring to a very low boil, then add in the gnocchi and beans. Keep heat low and let simmer in the sauce until the gnocchi is cooked through, stirring occasionally to prevent burning.
- Add kale and vegan parmesan on top, then stir gently to let the greens wilt and the parmesan melt into the sauce. Serve warm and enjoy a hearty, plant-powered bowl of comfort.
Equipment
- large sauté pan
Notes
- Quick option: Shelf-stable gnocchi works best for this recipe, as fresh gnocchi can cook faster and turn overly soft.
- Spice level: Add a pinch of red pepper flakes if you like a little kick—it’s a simple way to boost the flavor.
- Leftovers: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat with a splash of water or broth to loosen the sauce.
- Gluten-free option: To keep it gluten-free, use certified gluten-free gnocchi or substitute with your favorite gluten-free pasta.
Nutrition
Common Questions
Not always, but many store-bought gnocchi are accidentally vegan! A Tuscan gnocchi recipe sometimes includes eggs or dairy, but shelf-stable and packaged varieties often skip those ingredients. Just check the label to be sure there’s no egg or milk listed. For a guaranteed vegan option, look for gnocchi labeled “vegan” or “plant-based,” or make your own at home with just potatoes, flour, and salt.
“Tuscan” usually refers to flavors inspired by the Tuscany region of Italy, think garlic, sun-dried tomatoes, herbs, leafy greens, and creamy sauces. A vegan Tuscan dish keeps all that hearty, rustic flavor but skips the dairy and meat. Instead, it relies on plant-based ingredients like cashew cream, cannellini beans, spinach, and olive oil to create a dish that’s just as rich and satisfying.
Tuscan gnocchi is super versatile and works beautifully with all kinds of sauces. For a comforting vegan version, creamy sauces made with coconut milk, cashew cream, or blended veggies are perfect. You can also keep it light with a garlicky olive oil base or go bold with a chunky tomato sauce. In this recipe, the gnocchi is simmered in a rich, dairy-free cashew cream sauce with sun-dried tomatoes, garlic, and herbs.
