Vegan Gnocchi with Creamy Sun Dried Tomato Sauce
Creamy vegan gnocchi with sun dried tomato sauce comes together in under 30 minutes for a one-pot meal your whole family will enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: American
Ingredients
Scale
- 2 Tablespoons Olive Oil
- 1 small Onion (diced)
- 4 cloves Garlic (minced)
- 1 pound Gnocchi
- ½ cup Sun Dried Tomatoes (in oil)
- 1 Tablespoon Oil from Sun Dried Tomatoes
- ½ cup Vegetable Broth
- 1 ¼ cup Coconut Milk (full fat)
- 1 teaspoon Italian Seasoning (dried)
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 2 cups Fresh Spinach (roughly chopped)
Instructions
- In a large skillet or pot heat 2 Tablespoons olive oil over medium heat. Once hot, 1 small diced onion and cook until translucent, about 2-3 minutes.
- Next, add 4 cloves minced or micro-planed garlic. Stir in and allow to cook about 30 seconds or until fragrant.
- Add 1 pound gnocchi into the pan, breaking it apart before putting in the the skillet. Stir to coat with oil and cook a minute or two on each side.
- Once the gnocchi start to brown a bit, stir in ½ cup sun dried tomatoes and 1 Tablespoon reserved oil. I like to chop my sun dried tomatoes before putting them in the pan, but you can also just leave them whole if you prefer.
- Pour in ½ cup vegetable broth, 1 ¼ cup coconut milk, 1 teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon Italian seasoning. Stir to combine then lower the heat and cover with a lid.
- Cook for about 5 minutes, or until the liquid reduces and thickens a little.
- Once the liquids reduce to a little over half, stir in 2 cups chopped spinach and remove from heat allowing the residual heat from the gnocchi to wilt the spinach.
- Taste and season with additional salt and pepper as needed. Serve and garnish with fresh basil.
Notes
This recipe was adapted from Cafe Delights’ Creamy Tuscan Gnocchi Recipe.