A light-but-filling vegan gnocchi dish elevated with TMRW Roasted Garlic + Herb Sausage, as made by Rebecca Greentree.
Cook gnocchi according to package directions.
While pasta is cooking, in a large skillet, heat oil over medium-high heat and then cook vegan sausages and onions. Sausage should be cooked to brown and onions translucent & tender.
Add garlic last & cook 1 minute more.
Remove sausages & slice into bite sized pieces. Set aside.
Add wine to skillet and bring to a boil. Cooking until half of the liquid is gone, about 3 minutes.
In a small bowl, mix cornstarch and vegetable broth and then add to skillet. Bring to a boil again and stir frequently, sauce should thicken.
Add coconut cream and spinach, cooking until spinach is wilted.
Lastly, throw sausage back in and add gnocchi to pan allowing everything to heat through.
Voila. Serve up your pasta with vegan parmesan on top, if desired.
Discover more of Rebecca Greentree's delicious vegan recipes by visiting her website!
Serving Size 2