Ingredients
- 2 tbsp olive oil
- 2 vegan Italian sausages (7–8 oz), sliced
- 4 garlic cloves, minced
- ½ cup vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp dried Italian seasoning
- 1 tsp dried red pepper flakes, or to taste
- ⅓ cup sun-dried tomatoes, sliced
- 1 lb uncooked shelf-stable gnocchi
- Salt and black pepper, to taste
- 2 cups loosely packed baby spinach
- ½ cup vegan Parmesan, plus more for garnish, optional
- ¼ cup fresh basil, chopped
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Linked Recipes
Preparation
Step 1
Heat the olive oil in a large skillet over medium-high heat.
Step 2
Add the vegan sausage and sauté for about 5 minutes, until browned and crisp around the edges.
Step 3
Add the garlic and cook for 30 seconds, stirring constantly.
Step 4
Pour in the vegetable broth, coconut milk, lemon juice, Dijon mustard, Italian seasoning, red pepper flakes, sun-dried tomatoes, and uncooked gnocchi.
Step 5
Bring to a gentle boil, reduce the heat to medium, and cook uncovered for 5 minutes, stirring occasionally.
Step 6
Season with salt and pepper and stir in the spinach.
Step 7
Cook for another 2 minutes, until the spinach is wilted.
Step 8
Stir in the vegan Parmesan if using. Cook for 1–2 more minutes if needed.
Step 9
Serve immediately with extra vegan Parmesan and fresh basil.
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