Ingredients
Scale
2 tablespoons olive oil
2 vegan Italian sausages (7–8 ounces), sliced
4 cloves garlic, minced
1/2 cup vegetable broth
13.5 ounce can full fat coconut milk
2 teaspoons fresh lemon juice
1 teaspoon dried Italian seasoning
1/3 cup sun dried tomatoes, sliced
1 pound uncooked gnocchi (dry packaged kind)
salt + pepper, to taste
2 cups loosely packed baby spinach
1/2 cup Vegan Parmesan
1/4 cup chopped fresh basil
Instructions
- Sauté vegan sausage in olive oil over medium-high heat for 5 minutes until browned.
- Add garlic and stir for 30 seconds until fragrant.
- Stir in vegetable broth, coconut milk, lemon juice, Italian seasoning, sun-dried tomatoes, and gnocchi.
- Bring to a boil, then lower heat and simmer uncovered for 5 minutes while stirring occasionally.
- Season with salt and pepper, then stir in spinach until wilted (about 2 minutes).
- Fold in vegan parmesan and cook for 1 more minute until sauce reaches desired thickness.
- Serve warm garnished with fresh basil and extra vegan parmesan.
Notes
- Add extra broth when reheating as the sauce thickens over time.
- Can be frozen for up to 1 month.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 459 kcal
- Sugar: 4 g
- Sodium: 711 mg
- Fat: 26 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 0 mg