With flavorful sausage and a creamy cashew-based sauce, this dairy-free Tuscan gnocchi is high in protein and packed with sweet Italian flavor. This update of an original Joy to the Food recipe is creamier, easier to make, and just as delicious as ever before. Plus, it can easily be made gluten-free so I know everyone will love this one-pot gnocchi recipe.
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Long ago, ok back in 2021, I developed one of my first recipes - a vegan gnocchi dish. It was delicious, no doubt, but it could be better. Fast forward to now and I’ve perfected this original recipe turned dairy-free.
It has the same delicious sauce as our High-Protein Tuscan Chicken and is delicious paired with Protein Tiramisu! This high-protein dinner is easy to make in 30 minutes and ready in one pot - I know you’re gonna love it!
Jump to:
why this dairy free Tuscan gnocchi will make you do the happy food dance
- One Pot: The chicken sausage and gnocchi are all cooked together. But, I have a trick to making sure the sauce doesn’t get thick and gluey which is typical of cashew-based sauces.
- No long soaking time: Other cashew sauces require you to soak the cashews overnight - not this one! We don’t have time for that so they only need to soak while you get everything else together.
- High in protein: Thanks to the sausage and cashews, this gnocchi is much higher in protein than other dairy-free recipes. We gotta fuel up!
💬 Featured Comment
"Making this for the second time tonight! It was so good the first time, I haven't stopped thinking about it! Can't wait to have it again." Thanks to Madeleine for their kind words!
recipe ingredients
ingredient notes
- The chicken sausage: I use Italian chicken sausage links but any similar kind will work.
- The base: We are going to saute garlic, onion, oregano, salt, pepper, and red pepper flakes in oil to enhance their flavors.
- The gnocchi: To cook the gnocchi we need bone both (chicken or beef is fine) and 1 package of gnocchi.
- The sauce: The blended portion of the sauce includes soaked cashews, sun-dried tomatoes, nutritional yeast, dairy-free milk, and the sauteed garlic and onion mixture. Nutritional yeast is not the same as bread yeast and is found near the flaxseed and other seeds in the store.
- The final touch: To finish off the dish, we need vegan parmesan and freshly chopped basil.
variations & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Potato Gnocchi —> gluten-free: Feel free to use a shelf-stable gluten-free option. I don’t recommend frozen cauliflower gnocchi because it tends to fall apart.
- Chicken sausage → ground pork: You can use ground Italian sausage but will need to drain the fat. You can also leave this out to make Tuscan vegan gnocchi.
- Cashews & water —> white beans: You can use white beans in place of the cashews in water but they are not high in protein.
- Tuscan Meatballs and Gnocchi: To make this, simply roast meatballs in the oven or air fryer and add them to the dish at the end.
- A note about gluten-free gnocchi: It is notorious for turning into mush. Please be aware of this. I recommend using DeLallo or Gia Russa.
This recipe has not been tested with other substitutions. If you replace or add any ingredients, please let us know how it turned out in the comments below!
how to make creamy Tuscan gnocchi dairy free
- Soak the cashews in hot water.
- Cook the sausage in a large skillet or dutch oven. Remove when done.
- Saute the spices, garlic, and onion in oil.
- Blend the milk, sundried tomatoes, cashews in water, nutritional yeast, and garlic and onion mixture till smooth.
- Deglaze the pan with bone broth, add the gnocchi, cover, and cook.
- Add the sauce back to the pan when the gnocchi is cooked.
- Mix in chopped basil, parmesan, and sausage and enjoy! Top with toasted bread crumbs for extra pizzaz!
What is Deglazing? This is the act of adding a cold liquid to a hot pan to release any brown bits from the pan. The cold makes the particles contract thus releasing them.
watch how to make it!
expert tips
- Cover the cashews: We want to keep all the heat in the hot water the cashews are soaking in. I will cover mine with a plate and towel to help.
- Push the gnocchi down: There is just enough broth for the gnocchi to absorb. You will need to push it down so they are all mostly covered to cook evenly.
- Blend for a while: We want this sauce nice and smooth so you will need to blend for a full 1-2 minutes. Stop to scrape down the sides as needed.
- Taste and adjust: Taste is subjective, so taste the sauce and adjust the salt and pepper as you see fit.
common questions
My absolute favorite is to serve it with toasted sourdough bread! But it’s also really good with any classic side dish. Some staples are a Caesar salad and bread. Some more authentic options would be stuffed artichokes, zucchini, and mushrooms. You can also check out our post on What Goes with Gnocchi or What To Serve with Tuscan Chicken for more ideas!
Yes, this is the same as a Marry Me sauce. The name was coined for Tuscan sauce which is funny because Tuscan sauce is not really even Tuscan. It just includes some Tuscan ingredients.
Yes, just dump the cashews and water into the blender! Just be sure to only use enough water to just cover the cashews. Gnocchi will become mushy if overcooked. Gnocchi has little to no flour, so there isn't protein to provide structure to the gnocchi. Once gnocchi begins to break up, it will turn into a mashed potato-like consistency.
The gnocchi should be soft, similar to playdough texture. I usually prick it with a fork to see if it’s tender. It should only take 4-5 minutes to cook but for more details, you can learn more about How Long To Cook Gnocchi here.
troubleshooting & testing Notes
Soaking the cashews
I’ve tested this recipe soaking the cashews for 15 minutes and overnight. When using a high-powered blender, there is no difference in texture so why waste the extra time?
I don’t have a high-powered blender - can I make this?
If you don’t have confidence in your blender, then I would say you should soak the cashews overnight or at least for the day. An example would be to start them before work and then they will be soft enough at dinner.
storage & meal prep tips
fridge
This gnocchi will last in the fridge for up to 5 days in an airtight container.
meal prep
I don’t actually recommend meal prepping this unless you ave access to a microwave. Gnocchi has a habit of getting really hard (thanks to the potato) when cold. You have to soften it enough to enjoy it again.
reheating
I recommend reheating this on the stove top with a splash of bone broth until the gnocchi is soft again. You can also heat it in the microwave with a splash of broth but it will take longer than you think to soften the gnocchi again.
more high protein Italian-inspired recipes
Recipe
Creamy Dairy-Free Gnocchi with a High Protein Tuscan Sauce
Equipment
- 1 blender
- 1 large skillet or dutch oven
Ingredients
- ½ cup whole, unsalted cashews (soaked)
- ½ yellow onion
- 4 cloves garlic
- ½ teaspoon salt, red pepper flakes, and oregano
- ¼ teaspoon pepper
- 2 tablespoon olive oil
- 1 pound Italian Sausage (4-5 sausage links)
- 1 cup chicken bone broth
- 1 pound gnocchi (packaged or frozen, 1 15-17oz package)
- ⅓ cup dairy free milk
- ¼ cup nutritional yeast
- ⅓ cup sun dried tomatoes (in oil or water)
- 1 handful basil (torn or chopped)
- ½ cup parmesan cheese (vegan)
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Add the ½ cup whole, unsalted cashews to a bowl and cover with just enough hot water to cover them. Cover the bowl with a towel and let them soak while you making the rest of the recipe.
- Heat a dutch oven or similar on the stove over medium heat. Add the 2 tablespoon olive oil, 4 cloves garlic, ½ yellow onion, ½ teaspoon salt, red pepper flakes, and oregano, and ¼ teaspoon pepper and saute until fragrant.
- Remove these sauted vegetables and add to a blender with the ⅓ cup dairy free milk, ¼ cup nutritional yeast, ⅓ cup sun dried tomatoes, and cashews in hot water. Then blend until creamy, about 1-2 minutes. If you are struggling to blend, add ¼ cup of water or bone broth until the desired texture is achieved.Just make sure the cashews have soaked for at least 15 minutes. There will be a little wait time, so you can start the sausage while you wait for the cashews.
- Add the diced 1 pound Italian Sausage to the Dutch oven and saute until brown and crispy. I like to slice the sauce really thin to get it nice and crispy. If you use ground Italian sausage, just be sure to drain the fat.
- Remove the chicken sausage and set aside. Deglaze the pan with 1 cup chicken bone broth. Add the 1 pound gnocchi and push down into one layer so all the gnocchi is mostly in the liquid. Cover and cook 3-4 minutes or until they are soft.
- Pour the blended Tuscan sauce into the pan and add the sausage back, Bring to a boil and cook 1-2 minutes until heated through. Then stir in the 1 handful basil and ½ cup parmesan cheese and enjoy!
Video
Notes
- Cover the cashews: We want to keep all the heat in the hot water the cashews are soaking in. I will cover mine with a plate and towel to help.
- Push the gnocchi down: There is just enough broth for the gnocchi to absorb. You will need to push it down so they are all mostly covered to cook evenly.
- Blend for a while: We want this sauce nice and smooth so you will need to blend for a full 1-2 minutes. Stop to scrape down the sides as needed.
- Taste and adjust: Taste is subjective, so taste the sauce and adjust the salt and pepper as you see fit.
- A note about gluten-free gnocchi: It is notorious for turning into mush. Please be aware of this. I recommend using DeLallo or Gia Russa.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
This was so delicious. Since eating dairy and wheat free for over a year, I have missed creamy sauces.
This definitely will be made again.
Kelly,
Thank you so much for making this and we are so glad you enjoyed it!
- Dan & Mika
Making this for the second time tonight! It was so good the first time, I haven't stopped thinking about it! Can't wait to have it again.
Hi Madeleine,
We're happy to hear that you're making this dish for the second time, enjoy!!
Creamy!
First time cooking with gnocchi, I wasn't sure what sauce to make it until I came across this recipe!
It was delicious, quick, super easy to make and was a winner dinner👍👍
Thank you!
Awesome, so glad you enjoyed it!!