Creamy Dairy-Free Gnocchi with a High Protein Tuscan Sauce
With flavorful sausage and a creamy cashew-based sauce, this dairy-free Tuscan gnocchi is high in protein and packed with sweet Italian flavor.
Prep Time: 10 minutes
Total Time: 30 minutes
Protein: 34g
Serves:
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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!
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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!
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Notes
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.
- 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.
Nutrition
Calories: 838kcal | Carbohydrates: 56g | Protein: 34g | Fat: 55g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Cholesterol: 95mg | Sodium: 1459mg | Potassium: 837mg | Fiber: 5g | Sugar: 6g | Vitamin A: 283IU | Vitamin C: 9mg | Calcium: 245mg | Iron: 8mg
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