Vegan Gnocchi with Sausage and Sage
Servings: 2 servings
Calories: 493.1kcal
Ingredients
- 12 oz package vegan gluten-free gnocchi
- 2 tablespoons vegan butter
- 1 large shallot diced, approximately ¼ cup
- ¼ teaspoon pink Himalayan salt
- 3 oz Italian plant-based sausage crumbled
- ¼ cup fresh sage chopped, reserve a few whole leaves for garnish, or fresh marjoram
- 1 tablespoon nutritional yeast
- ¼ teaspoon red pepper flakes or ½ teaspoon crushed Calabrian red pepper paste
- ½ cup lacinato kale, chopped use up to 1 cup
- Freshly ground black pepper
Instructions
- Heat 6 cups of water for gnocchi on medium heat in a medium-large to large pot.
- Once the water for the gnocchi is starting to simmer, in a large skillet, melt the vegan butter over medium-low heat; add chopped shallot and sage on opposite sides of the pan. Cook for up to 3 minutes, stirring occasionally, until softened and turning golden.
- Add crumbled plant-based sausage and crushed red pepper flakes and cook until browning, stirring occasionally, approximately 3 to 5 minutes. Add ¼ cup of pasta (gnocchi) water to soften the vegan sausage while cooking, if desired. Add more water as needed.
- While the plant-based sausage is cooking, cook the gnocchi for up to 5 minutes—reserve ¾ cup water. Remove the gnocchi from the pot with a ladle and place them into the saucepan with the sausage. Add ¼ cup reserved pasta water and nutritional yeast, and stir until creamy. Stir in kale. Add more pasta water as needed for a creamy sauce.
- Divide the gnocchi with sauce into two pasta bowls; garnish with freshly ground pepper and fresh sage leaves, if desired.
Notes
Let leftovers cool and refrigerate in an airtight container for up to 3 days.
I don't recommend freezing since this will affect the texture of the gnocchi.
If using fresh marjoram, I recommend using up to ½ cup.
