A delicious dinner in under 20 minutes? It seems difficult these days doesn’t it?! Gnocchi to the rescue! There’s a lot to love about this recipe. Its bursting with flavor, and best of all, its done in one-pan. This could even be made vegan by subbing out turkey sausage with vegan sausage.
With it being gnocchi (basically potato dumplings), this dish is definitely on the heavier side compared to others. But, it sure is great comfort food! I recommend pairing with a big green salad or a steamed vegetable on the side as the serving size isn’t huge. Not that you would need it to be as its quite filling!
The whole family ate this up, but what’s not to like about little pillows of dumpling goodness?! This didn’t even taste dairy-free, and there are so many options of gnocchi in stores now that as long as it has potato as the base, I find the gluten-free and regular are quite similar. So feel free to swap out with either. Even a spinach or tomato gnocchi would go well with this.
As mentioned in the recipe notes, I recommend doubling it if you’d like leftovers. That’s what I’ll be doing next time.
Tuscan Sausage Gnocchi Dairy-Free and Gluten-Free
Tuscan Sausage Gnocchi Dairy-Free and Gluten-Free
Author: Kristine Fretwell
Recipe type: Main
Cuisine: Italian
- 1 – 500 g pack shelf stable potato gnocchi*
- 225 g (half of a 500 g pack) raw turkey sausage in mild or hot Italian flavor
- ½ cup water
- 2 large garlic cloves, minced
- 2 cups fresh spinach*
- ⅓ cup dry sun-dried tomato (not packed in oil)
- 1 cup dairy-free cream (Earth Own Culinary Cream works the best)
- 2 Tbsp dairy-free parmesan cheese (my faves are the Violife or Earth Island)
- If you have a large deep skillet with a lid, use that, otherwise a soup pot with lid works fine too. Pre-heat over medium-high heat.
- Lightly spray your pan with cooking spray. Take the sausage meat out of the casing and place in the skillet, breaking it up into small pieces as it cooks (about 5-6 min).
- Add all the other ingredients into the pan (gnocchi straight from the package, garlic, water, spinach, sun-dried tomato, dairy-free cream, dairy-free parmesan.)
- Stir all together until its combined. The gnocchi will cook in the sauce.
- Cover and cook together for 5-6 minutes until the sauce is thickened and spinach is wilted.
- Season with pepper and garnish with fresh basil if using.
- Serve immediately.
* Check the dry pasta aisle to find shelf stable gnocchi. For gluten-free, you’ll see potato based ones with rice, even potato-corn gnocchi. They come in 250 g packs or 500 g packs. Any of these should work. Dry gnocchi works better than fresh in this recipe.
* You could sub frozen spinach instead of fresh. Use about ⅓ cup.
Serving size: 1 serving Calories: 448 Fat: 13.8 g Saturated fat: 2.1 g Carbs: 63 g Sugar: 3.1 g Sodium: 765 mg Fiber: 6.1 g Protein: 17 g Cholesterol: 39 mg
3.5.3229
