Tuscan Vegan Gnocchi

Recipe by Daily Disher

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.

Course: Main

Cuisine: Italian

Difficulty: Easy

Servings

Prep time

30 minutes

Cooking time

40 minutes

Calories

300 kcal

1 hour 10 minutes

Ingredients

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

½ teaspoon salt

½ 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 servings

Calories:

300kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Tuscan Vegan Gnocchi

Healthy Fact of the Day