Go Back
+ servings
4.45 from 9 votes
Plate of Vegan Gnocchi with Creamy Lemon Garlic Sauce with Water Glass and Skillet in the Background
Vegan Gnocchi with Creamy Lemon Garlic Sauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

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
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.