Vegan Creamy Spinach & Sausage Gnocchi - TMRW Foods

Vegan Creamy Spinach & Sausage Gnocchi

AuthorTMRW FoodsCategoryDifficultyIntermediate

A light-but-filling vegan gnocchi dish elevated with TMRW Roasted Garlic + Herb Sausage, as made by Rebecca Greentree.

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

 ½ pack of TMRW Roasted Garlic + Herb Sausage
 1 package of gnocchi
 2 tbsp olive oil
 ¼ white onion, finely chopped
 2 cloves of garlic, minced
 1 cup white wine
 1 tbsp cornstarch
 ½ cup vegetable broth
 3 cups spinach
 ½ cup full fat coconut cream
 vegan parmesan cheese

1

Cook gnocchi according to package directions.

2

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.

3

Add garlic last & cook 1 minute more.

4

Remove sausages & slice into bite sized pieces. Set aside.

5

Add wine to skillet and bring to a boil. Cooking until half of the liquid is gone, about 3 minutes.

6

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.

7

Add coconut cream and spinach, cooking until spinach is wilted.

8

Lastly, throw sausage back in and add gnocchi to pan allowing everything to heat through.

9

Voila. Serve up your pasta with vegan parmesan on top, if desired.

10

Discover more of Rebecca Greentree's delicious vegan recipes by visiting her website!

Ingredients

 ½ pack of TMRW Roasted Garlic + Herb Sausage
 1 package of gnocchi
 2 tbsp olive oil
 ¼ white onion, finely chopped
 2 cloves of garlic, minced
 1 cup white wine
 1 tbsp cornstarch
 ½ cup vegetable broth
 3 cups spinach
 ½ cup full fat coconut cream
 vegan parmesan cheese

Directions

1

Cook gnocchi according to package directions.

2

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.

3

Add garlic last & cook 1 minute more.

4

Remove sausages & slice into bite sized pieces. Set aside.

5

Add wine to skillet and bring to a boil. Cooking until half of the liquid is gone, about 3 minutes.

6

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.

7

Add coconut cream and spinach, cooking until spinach is wilted.

8

Lastly, throw sausage back in and add gnocchi to pan allowing everything to heat through.

9

Voila. Serve up your pasta with vegan parmesan on top, if desired.

10

Discover more of Rebecca Greentree's delicious vegan recipes by visiting her website!

Creamy Spinach & Vegan Sausage Gnocchi Pasta