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.

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!

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4.88 from 8 votes

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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.

Course Entree

Cuisine American, Italian

Keyword Coconut milk, kale, pasta

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 3

Calories 610 kcal

Author Alissa Saenz

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

1. Bring a large pot of water to a boil. 

2. 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.

3. Drain the gnocchi and kale into a colander, return them to the pot, and toss with a dash of olive oil to prevent sticking.

4. Coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat.

5. When the oil is hot, add the shallots and sauté for about 5 minutes, until soft and translucent.

6. Add the garlic and continue to sauté for about 30 second more, until very fragrant.

7. Stir in the flour. Cook for about 2 minutes, until the flour forms a smooth paste and coats the shallots.

8. 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.

9. 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.

10. Stir in the lemon juice, zest, gnocchi and kale. Cook about 30 second more, stirring to coat the gnocchi and kale with the sauce.

11. Remove from heat and season with salt and pepper.

12. Divide onto plates and serve with red pepper flakes.

Nutrition Facts

Vegan Gnocchi with Creamy Lemon Garlic Sauce

Amount Per Serving

Calories 610 Calories from Fat 262

% Daily Value*

Fat 29.1g45%

Saturated Fat 18.3g92%

Sodium 875mg36%

Potassium 677mg19%

Carbohydrates 77.2g26%

Fiber 4.3g17%

Sugar 3g3%

Protein 12.4g25%

Calcium 110mg11%

Iron 4.1mg23%

* Percent Daily Values are based on a 2000 calorie diet.

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