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Plate of Vegan Gnocchi with Creamy Lemon Garlic Sauce with fork and spoon.
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
Servings: 3
Calories: 610 kcal
Author: Alissa Saenz
  • 1 pound shelf-stable potato gnocchi
  • 1 small bunch (6-8 ounces) lacinato kale, torn into small pieces
  • 2 tablespoons olive oil, plus a dash
  • ½ cup finely chopped shallots (1-2 shallots)
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • ¼ cup dry white wine
  • 1 tablespoon fresh thyme leaves
  • 1 cup full-fat coconut milk (from a can)
  • ½ teaspoon salt (or to taste)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • Black pepper, to taste
  • Red pepper flakes, for serving
  • Vegan Parmesan cheese, for serving
  1. Bring a large pot of salted 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 continue cooking 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 them with a dash of olive oil to prevent sticking. Set aside.

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

  5. When the oil is hot, add the shallots. Sweat the shallots for about 5 minutes, stirring frequently, until they become soft and translucent.

  6. Add the garlic and cook it with the shallots for about 30 second more, until it becomes very fragrant.

  7. Stir in the flour. Continue cooking and stirring the mixture 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 the mixture to simmer for about 4 minutes, until the liquid reduced by about half.

  9. Stir in the salt, then add the coconut milk, a bit at a time in order to smoothly incorporate it with the flour.

  10. Bring the mixture to a boil, lower the heat and allow it to simmer for about 5 minutes, stirring occasionally, until it becomes smooth and thick.

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

  12. Remove the skillet from heat and season the gnocchi with black pepper and additional salt to taste.

  13. Divide onto plates and serve with red pepper flakes and vegan Parmesan cheese.

Recipe Notes

Check the ingredients on your gnocchi package to ensure that the brand you're buying is vegan. 

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.