Description
This delicious Gnocchi with Cream Sauce recipe combines tender gnocchi with a rich, dairy-free cream sauce flavored with fresh sage, garlic, and white wine. It’s a comforting and easy-to-make vegan pasta dish perfect for a quick weeknight dinner or special occasion.
Ingredients
Scale
Oil and Aromatics
- 1 ½ Tbsp oil or vegan butter
- ½ medium onion, finely diced
- 3 Tbsp fresh sage, finely chopped
- 2 cloves garlic, minced
Seasonings and Liquids
- Salt and pepper to taste
- 1 tsp Dijon mustard
- â…“ cup dry white wine (80 ml)
- 1 ¼ cups dairy-free cream or milk (300 ml)
- 1 cup frozen peas (150 g), thawed
Gnocchi and Garnish
- 400 g uncooked gnocchi
- Vegan Parmesan, for sprinkling
Instructions
- Prepare Aromatics: Finely dice the onion and mince the garlic to create the flavorful base of the sauce.
- Heat Oil or Vegan Butter: In a large skillet, heat the oil or vegan butter over medium heat until hot and shimmering.
- Sauté Onion: Add the diced onion to the skillet and cook for about 3 minutes until softened and translucent, stirring occasionally.
- Add Sage and Garlic: Stir in the chopped sage and minced garlic, cooking for an additional minute while stirring frequently to prevent burning and release their aroma.
- Add Seasonings and Liquids: Incorporate salt, pepper, Dijon mustard, dry white wine, dairy-free cream or milk, and thawed peas into the skillet. Bring the mixture to a boil, stirring occasionally to combine all ingredients well.
- Simmer Sauce: Reduce the heat to a gentle simmer, then add the uncooked gnocchi directly into the sauce. Cook for 7-8 minutes, stirring occasionally, until the gnocchi are tender and the sauce has thickened. Adjust the sauce consistency by adding more dairy-free cream or milk if too thick, or simmer for a bit longer if too thin.
- Finish and Serve: Sprinkle the cooked dish with vegan Parmesan. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally garnished with extra fresh sage for added flavor and presentation.
Notes
- Use dairy-free cream or milk alternatives such as coconut cream, almond milk, or oat milk to keep the dish vegan.
- Fresh sage can be substituted with dried sage if unavailable, but use about 1 teaspoon dried sage.
- Keep stirring frequently when adding garlic and sage to avoid burning, which can cause bitterness.
- If white wine is unavailable or you prefer non-alcoholic, substitute with vegetable broth or a splash of lemon juice.
- Check the gnocchi packaging for cooking times as some brands may differ slightly.
- For a richer sauce, add a splash of vegan butter or a bit more cream at the end.
