This Tuscan Vegan Gnocchi transforms simple ingredients into a restaurant-worthy dish that’s completely plant-based yet incredibly satisfying. The creamy coconut milk sauce perfectly coats the tender gnocchi, while cherry tomatoes add brightness and spinach provides earthy depth. It’s comfort food that happens to be vegan, and no one will miss the dairy.
If you love this creamy vegan pasta, you’ll adore our Vegan Creamy Sun-Dried Tomato Pasta with its similar rich, dairy-free sauce and Italian flavors. For another plant-based comfort dish, try the Vegan Mac & Cheese—it delivers that same satisfying creaminess in a classic format.
Tuscan Vegan Gnocchi
Tuscan Vegan Gnocchi features pillowy potato dumplings in a rich coconut milk sauce with cherry tomatoes, fresh spinach, and aromatic Italian herbs for a satisfying plant-based meal.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesIngredients
1 pound gnocchi
2 tablespoons olive oil
1 cup cherry tomatoes, halved
2 cloves garlic, minced
2 cups spinach
1 cup coconut milk
1 teaspoon Italian seasoning
0.5 teaspoon salt
0.5 teaspoon black pepper
Directions
- Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions until they float.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add cherry tomatoes to the skillet and sauté for 3-4 minutes until they start to soften.
- Stir in the spinach leaves and cook until wilted, then pour in the coconut milk and Italian seasoning.
- Simmer the sauce for 5 minutes, allowing the flavors to combine, then season with salt and black pepper.
- Add the cooked gnocchi to the skillet, gently tossing to coat them in the sauce. Cook for an additional 2 minutes.
- Serve the Tuscan vegan gnocchi immediately, garnished with fresh basil if desired.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
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