Tuscan Vegan Gnocchi Recipe
Servings: 4
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
- large sauté pan
Ingredients
- 1 cup raw cashews
- ½ cup water
- ¼ tsp sea salt, unrefined
- 4 cloves garlic
- 2 tbsp olive oil
- ½ cup white wine ex: pinot grigio
- 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 vegan parmesan
- 2 cups finely chopped kale
- ¼ cup fresh basil
Instructions
- Add cashews to blender with water and salt. Blend until completely smooth. Slowly add additional water, as needed, to get the cashews to turn creamy in the blender. Divide the cashew cream in half. Store half in airtight container in fridge/freezer for another use. Leave the other half out and use in step 4.
- Sauté garlic in olive oil in a skillet 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 cashew cream, vegetable broth and tomato paste. Whisk these together.
- Add in the sun-dried 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 with chopped basil 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