Description
This creamy and comforting Vegetarian Marry Me Gnocchi comes together in just 20 minutes!
Soft potato gnocchi simmered in a silky Tuscan sauce with spicy vegan sausage, sun-dried tomatoes, and spinach — the ultimate one-pan comfort food.
Ingredients
For the Sauce
2 tbsp unsalted butter (or vegan butter)
4 cloves garlic, minced
½ tsp oregano
½ tsp crushed red pepper flakes (adjust for spice level)
½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
For the Main Dish
14 oz (400 g) vegan spicy sausage, crumbled (or mild if preferred)
½ cup (130 g) sun-dried tomatoes, roughly chopped
2 cups (475 ml) vegetable broth
1 lb (450 g) gnocchi, shelf-stable or refrigerated
2 cups (60 g) spinach, roughly chopped
½ cup (120 ml) heavy cream (or full-fat coconut milk for vegan)
½ cup (40 g) grated parmesan (or vegan alternative)
2 tbsp fresh basil, chopped
Instructions
Step 1 – Brown the “Sausage”
Heat butter in a large skillet over medium heat. Add garlic, oregano, red pepper flakes, smoked paprika, salt, and pepper. Sauté for 2 minutes until fragrant.
Crumble in the vegan sausage and cook until browned and slightly crispy, about 5–7 minutes.
Step 2 – Build the Sauce
Stir in the sun-dried tomatoes and pour in the vegetable broth. Bring to a gentle simmer.
Add gnocchi directly into the pan, cover, and cook for 2–4 minutes, until the gnocchi are soft and tender.
Step 3 – Make It Creamy
Remove the pan from the heat. Stir in spinach until just wilted, then pour in the cream and sprinkle in the parmesan.
Mix until smooth and glossy. Fold in fresh basil before serving.
Notes
- Make it vegan: Use plant-based butter, cream (such as coconut or soy), and vegan parmesan.
- Make it gluten-free: Swap in gluten-free gnocchi.
- Thicker sauce: Mix 1 tsp cornstarch with ¼ cup broth, then stir it in before adding the cream.
- Don’t skip the butter: Vegan sausage needs it for a rich, golden finish.
- Add veggies: Mushrooms, kale, or roasted red peppers also taste amazing here!
- Prep Time: 5 min
- Cook Time: 15 min