As a self professed carbolic, I am clearly also a big fan of pasta.

I discovered my love of gnocchi a few years back, while visiting Italy. Since most restaurants were serving up fresh pasta, which contains egg, it was inopportune for a vegan girl like me… However, I found my saving grace in potato gnocchi, which is traditionally (though not always) made without egg.

This dish here is my ode to gnocchi.

It is creamy, light, fresh & easy. Making it a perfect weeknight meal, or an easy throw together for your next dinner party.

This recipe serves 2-3 but can easily be doubled (or tripled) for larger meals. So scroll on down & get cooking!

What You Need:

  • 1 package potato gnocchi (500g) 
  • 2 tablespoons olive oil
  • 2 vegan garlic & herb TMRW sausages (or alternate plant based sausages)
  • 1/4 white onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 cup white wine
  • 1 tablespoon cornstarch
  • 1/2 cup vegetable broth
  • 3 cups fresh spinach
  • 1/2 cup full fat coconut cream
  • Optional sprinkle of vegan parmesan

What To Do:

  1. Cook gnocchi according to package directions.
  2. While pasta is cooking, in a large skillet, heat oil over medium-high heat and then cook vegan sausages and onions. Sausage should be cooked to brown and onions translucent & tender.
  3. Add garlic last & cook 1 minute more.
  4. Remove sausages & slice into bite sized pieces. Set aside.
  5. Add wine to skillet and bring to a boil. Cooking until half of the liquid is gone, about 3 minutes.
  6. In a small bowl, mix cornstarch and vegetable broth and then add to skillet. Bring to a boil again and stir frequently, sauce should thicken.
  7. Add coconut cream and spinach, cooking until spinach is wilted.
  8. Lastly, throw sausage back in and add gnocchi to pan allowing everything to heat through.
  9. Voila. Serve up your pasta with vegan parmesan on top, if desired.

Enjoy! Tasting note, this one also pairs wonderfully with a glass of white wine 😉