Description
This creamy vegan gnocchi recipe features tender gnocchi cooked in a luscious dairy-free cream sauce infused with fresh sage, garlic, and white wine. Perfectly comforting and easy to make, it’s flavored with vegan butter and a hint of Dijon mustard, finished with sweet peas and sprinkled with vegan Parmesan for an elegant touch. Ideal for a quick weekday meal or a cozy dinner.
Ingredients
Scale
Oil and Aromatics
- 1 ½ Tbsp oil or vegan butter
- ½ medium onion, finely diced
- 3 Tbsp fresh sage, finely chopped
- 2 cloves garlic, minced
Seasonings and Liquids
- Salt and pepper to taste
- 1 tsp Dijon mustard
- â…“ cup dry white wine (80 ml)
- 1 ¼ cups dairy-free cream or milk (300 ml)
- 1 cup frozen peas (150 g), thawed
Gnocchi and Garnish
- 400 g uncooked gnocchi
- Vegan Parmesan, for sprinkling
Instructions
- Prepare aromatics: Finely dice the onion and mince the garlic. These will form the flavorful base of the cream sauce.
- Heat fat: In a large skillet, warm the oil or vegan butter over medium heat until hot and shimmering.
- Sauté onion: Add the diced onion to the skillet and cook for about 3 minutes until softened and translucent, stirring occasionally to prevent browning.
- Add sage and garlic: Stir in the chopped fresh sage and minced garlic, cooking for an additional minute while stirring often to avoid burning and release their aroma.
- Create sauce base: Mix in salt, pepper, Dijon mustard, dry white wine, dairy-free cream or milk, and the thawed peas. Bring the mixture to a gentle boil, stirring occasionally to combine ingredients evenly.
- Cook gnocchi: Reduce heat to a simmer and add the uncooked gnocchi directly to the sauce. Cook for 7 to 8 minutes, stirring occasionally until the gnocchi are tender and the sauce has thickened to your liking. Adjust the consistency by adding more dairy-free cream or letting it simmer longer if needed.
- Finish and serve: Sprinkle vegan Parmesan over the dish, taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra sage if desired for an herbal touch.
Notes
- Use vegan butter or neutral oil like olive oil for the best flavor and creaminess.
- Fresh sage is essential for authenticity, but dried sage can be substituted in a pinch (use half the amount).
- If the sauce thickens too much while simmering, add a splash more dairy-free milk to loosen it up.
- Look for gnocchi without eggs or dairy to keep this recipe fully vegan.
- For a richer taste, consider using a thicker dairy-free cream rather than milk.
- This dish pairs well with a crisp green salad or steamed vegetables.
