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Tuscan Vegan Gnocchi Recipe

Servings: 4
Author: Jen Hansard
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
This Tuscan vegan gnocchi brings together the rustic charm of Italian flavors with the simplicity of a weeknight recipe. Made in just one skillet, it layers tender gnocchi, bold sun-dried tomatoes, and nutrient-rich kale in a velvety cashew cream sauce that’s both dairy-free and deeply satisfying.

Equipment

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.

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

Calories: 410kcal, Carbohydrates: 53g, Protein: 10g, Fat: 17g, Sodium: 520mg, Fiber: 5g, Sugar: 5g, Vitamin A: 900IU, Vitamin C: 15mg, Calcium: 70mg