This vegan gnocchi is dressed in the richest, creamiest, zippy lemon sauce that just happens to be dairy-free! Served with hearty kale and seasoned with a garlic and a hint of thyme, this easy meal is pure vegan comfort food.
I initially intended to post a vegan gnocchi recipe in January. I’m working ahead! Anyway, I didn’t know exactly what I was going to do with the dish. Sometimes that’s how things work out best. If I plan too much ahead, I tend to overthink things. Inspiration usually strikes when I wing it!
And wing it I did, decided to whip up a super creamy sauce that turned out amazing.
Maybe too amazing for January. Or rather, maybe too indulgent for January. I hate to put it like that, but aren’t most of us trying to eat a little healthier after New Year’s? Whereas during the holidays we (or at least I) get super cranky with the lack of daylight, holiday shopping and whatnot, and tend to seek out comfort food?
Okay, maybe it’s just me.
But either way, you want to make this!
My impromptu creamy sauce was awesome. I always know a recipe turned out really good when my husband slams his fist down on the table and starts cursing. He did.
In addition to being delicious, this dish is really easy to throw together. One of the tricks is cooking the gnocchi and kale in the same pot. Just boil the gnocchi and add the kale during the last 30 seconds, then drain them together. I do this all the time when I want to add veggies to my pasta.
The sauce starts with some shallots. Sauté them for a few minutes, then add some garlic and flour, for thicker. Next, some wine, let it cook for a few minutes, then coconut milk and thyme. Give that a brief simmer, then add lemon juice and your gnocchi-kale mix.
All in all, the dish cooks up in about 20 minutes.
FAQ & Tips for Making Amazing Creamy Vegan Gnocchi
- You can absolutely substitute your favorite veggies for the kale. Just keep in mind that harder veggies (like broccoli) may need extra time to cook, while softer veggies (like spinach) will cook quicker.
- Can I substitute light coconut milk or another variety of non-dairy milk? You can, but I haven’t tested the recipe this way, so I’m not sure how it will turn out.
- Leftovers of this dish store pretty well. The sauce thickens up a bit, but I actually really like that.
- Not all wine is vegan. Check with Barnivore to ensure yours is!
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Vegan Gnocchi with Creamy Lemon Garlic Sauce
This vegan gnocchi is dressed in the richest, creamiest, zippy lemon sauce that just happens to be dairy-free! Served with hearty kale and seasoned with a garlic and a hint of thyme, this easy meal is pure vegan comfort food.
Ingredients
- 1 pound dried gnocchi
- 1 small bunch (6-8 ounces) lacinato kale, torn into small pieces
- 2 tablespoons olive oil, plus a dash
- 1/2 cup finely chopped shallots (1-2 shallots)
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1/4 cup dry white wine
- 1 tablespoon fresh thyme leaves
- 1 cup full-fat coconut milk (from a can)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon salt (or to taste)
- Black pepper, to taste
- Red pepper flakes, for serving
Instructions
-
Bring a large pot of water to a boil.
-
Add the gnocchi to the pot and cook it according to the package directions. When you've got about 30 seconds of cook time left, stir in the kale and cook until the gnocchi float the kale is bright green.
-
Drain the gnocchi and kale into a colander, return them to the pot, and toss with a dash of olive oil to prevent sticking.
-
Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat.
-
When the oil is hot, add the shallots and sauté for about 5 minutes, until soft and translucent.
-
Add the garlic and continue to sauté for about 30 second more, until very fragrant.
-
Stir in the flour. Cook for about 2 minutes, until the flour forms a smooth paste and coats the shallots.
-
Stir in the white wine and thyme, and bring the liquid to a simmer. Allow to simmer for about 4 minutes, until reduced by half.
-
Stir in the coconut milk. Bring it to a boil, lower heat and allow it to simmer for about 5 minutes, stirring occasionally, until smooth and thick.
-
Stir in the lemon juice, zest, gnocchi and kale. Cook about 30 second more, stirring to coat the gnocchi and kale with the sauce.
-
Remove from heat and season with salt and pepper.
-
Divide onto plates and serve with red pepper flakes.
What a lovely and simple recipe. My husband also curses when Ive made an incredible dish hahaha
Lol! Thanks Nina! I hope you give this a try, and your husband curses. :)
Hi Alissa,
What could you substitute for wine? Vegetable broth? Also which gnocchi do you recommend?
This looks SO yummy!!!
Thank you!!! :)
Julie
Hi Julie! Vegetable broth should work just fine as a substitute! I used DeLallo gnocchi, and they were great. :) Enjoy!!
La prepárate para probar porque con la leche de coco debes saber rico
I hope you enjoy it!!
This looks delicious. We are planning on making some home made gnocchi over the xmas holidays so might well try this recipe! Thanks!
I hope you enjoy it!
This was dinner last night and it was delicious!!
I’m so glad you enjoyed it!! Thanks so much Katie!
Hi there, this looks amazing! I’m wondering if the coconut flavor comes through? Thanks :)
Thank you! I couldn’t taste the coconut. I think you’ll be fine unless you’re super sensitive to the flavor.
I never comment on recipes but this is literally
One of the best things I have ever made and tasted. Thank you, thank you!!!
Woo hoo!! I’m so happy to hear that! Thanks Jess!
My husband made this last evening – it was simple enough that he not only could make it – but he didn’t complain about cooking or eating a meatless dinner. It was delicious and he said it was filling. We added it to our “make again recipe” binder.
I’m so glad it was a hit!! Thanks Tracey!
This was delicious and so creamy! I substituted vegetable broth for the wine, and spinach for the kale. So good! I think I’m going to play around with the base with different flavours and add ins, but it was so good! Thank you for sharing!
I’m so glad you liked it! And spinach sounds delicious – you can definitely switch this one up in lots of ways and have it turn out delicious. Thanks so much Jordan!
Amazing thank you! It’s hard finding dairy free Good creamy recipes. So when I seen this I had to try it! Awesome thank you
I’m glad you like it! Thanks Pati!
The coconut milk is way too sweet. It clashes with the acidity of the lemon and results in a pretty off-putting sauce. I would recommend soy milk instead. Otherwise, it’s a solid recipe
Did you happen to use sweetened coconut milk? Soy should work as a substitute, but you won’t get quite the same richness that you will with coconut milk.
So yummy and easy. Substituted spinach and vege broth
Sounds delicious! Glad you enjoyed it!
it looks amazing! how strong is the coconut milk taste?
If you’re super sensitive to the taste of coconut you might be able to detect it, but neither my husband nor I could!
Not a fan it’s too much lemon in my opinion
This has become a family favourite, it is so delicious!! And with a vegan & a vegetarian in the house, it’s wonderful. Also quick to prepare. I add sliced mushrooms & zucchini, saute with the shallots, works well. Thank you so much!
What could you substitute for coconut milk if you have an allergy?
Try cashew milk!
Absolutely delicious!! What a hit in my home, everyone loved it! Is packed with flavor and so healthy as well. Will definitely be bookmarking this recipe for future uses. Thank you for sharing with us :)