If you are looking for a cozy, rich, and utterly satisfying dish that’s entirely plant-based, you have to try this Gnocchi with Creamy Sage and Pea Sauce (Vegan) Recipe. It brings together pillowy gnocchi tossed in a luscious, dairy-free cream sauce infused with fragrant sage, sweet peas, and just the right touch of mustard and white wine. The combination is absolutely dreamy, embodying a homemade warmth that will make you feel like you’re dining at a charming Italian trattoria, all from your own kitchen. This recipe makes a perfect weeknight dinner with a gourmet flair that’s surprisingly simple to come together.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, wholesome ingredients, each playing a crucial role in building layers of flavor and texture. From the softness of the gnocchi to the aromatic punch of fresh sage and garlic, every element adds its own magic.
- Oil or Vegan Butter: 1 ½ tablespoons to sauté aromatics and start the sauce with a subtle, rich base.
- Onion: Half a medium onion, finely diced for a sweet, mellow flavor that complements the creamy sauce.
- Fresh Sage: 3 tablespoons, finely chopped to provide an earthy, herbal note that elevates the dish.
- Garlic: 2 cloves, minced to infuse savory depth and warmth.
- Salt and Pepper: Season to taste, essential for balancing and bringing out the natural flavors.
- Dijon Mustard: 1 teaspoon to add a subtle tang and complexity to the sauce.
- Dry White Wine: â…“ cup (80 ml) enhances the sauce with a fruity acidity and richness.
- Dairy-Free Cream or Milk: 1 ¼ cups (300 ml) creates the luscious, creamy texture without any dairy.
- Frozen Peas: 1 cup (150 g), thawed for a lovely pop of sweetness and color.
- Uncooked Gnocchi: 400 grams, the soft, pillowy pasta base that soaks up the sauce beautifully.
- Vegan Parmesan: For sprinkling, bringing a cheesy finish without dairy.
How to Make Gnocchi with Creamy Sage and Pea Sauce (Vegan) Recipe
Step 1: Prepare Aromatics
Start by finely dicing half a medium onion and mincing two cloves of garlic. These finely chopped aromatics form the flavorful foundation of the sauce, releasing sweet and savory notes as they cook.
Step 2: Heat Oil or Vegan Butter
Place a large skillet over medium heat and warm 1 ½ tablespoons of oil or vegan butter. This will provide a gentle fat base that ensures your aromatics cook evenly without burning.
Step 3: Sauté the Onion
Add the diced onion to the hot skillet and cook for about 3 minutes, stirring occasionally. You want the onion to soften and turn translucent, which means its natural sweetness is developing perfectly for the sauce.
Step 4: Add Sage and Garlic
Stir in 3 tablespoons of finely chopped fresh sage and the minced garlic. Cook together for an additional minute while stirring frequently to prevent any burning. The moment you smell that fragrant herbal aroma, you’ll know it’s on point!
Step 5: Add Seasonings and Liquids
Next, season with salt, pepper, and 1 teaspoon of Dijon mustard. Pour in ⅓ cup dry white wine followed by 1 ¼ cups of dairy-free cream or milk, and add the thawed peas. Bring everything to a gentle boil, stirring now and then to blend the flavors and start thickening the sauce.
Step 6: Simmer Sauce and Cook Gnocchi
Lower the heat to a simmer, then add 400 grams of uncooked gnocchi directly to the skillet. Cook for 7 to 8 minutes, stirring occasionally, until the gnocchi become tender and the sauce thickens to a creamy consistency. If the sauce gets too thick, simply add more dairy-free cream or milk; if too thin, let it simmer a little longer.
Step 7: Finish and Serve
Once the gnocchi are perfectly cooked and coated in the velvety sauce, sprinkle generously with vegan Parmesan. Taste and adjust seasoning if needed. Serve hot, optionally garnished with extra fresh sage leaves for that beautiful finishing touch.
How to Serve Gnocchi with Creamy Sage and Pea Sauce (Vegan) Recipe
Garnishes
A sprinkle of vegan Parmesan adds a savory, cheesy note that complements the creamy sauce beautifully. Fresh sage leaves not only enhance the visual appeal but also boost the fresh herbal aroma, making every bite delightful. If you have toasted pine nuts on hand, they can offer a lovely crunchy contrast.
Side Dishes
This comforting dish pairs wonderfully with a crisp green salad dressed in a simple lemon vinaigrette to cut through the richness. Roasted asparagus or steamed broccoli also make excellent sides, adding texture and a fresh, bright flavor that balances the creamy gnocchi.
Creative Ways to Present
For a more elegant presentation, plate the gnocchi in a shallow bowl and drizzle a little of the sauce around the edges. Garnish with microgreens or edible flowers for a pop of color. You can also serve it family-style in a large skillet at the table, encouraging everyone to dive in and enjoy communal comfort food.
Make Ahead and Storage
Storing Leftovers
Leftover Gnocchi with Creamy Sage and Pea Sauce (Vegan) Recipe can be stored in an airtight container and kept in the refrigerator for up to 3 days. The gnocchi might soak up the sauce a bit as it sits, so it may thicken and require a splash of plant-based milk when reheating.
Freezing
Freezing this dish is possible but not ideal for texture since gnocchi can become soft after thawing. If you choose to freeze, separate the gnocchi and sauce if possible, and freeze the sauce in an airtight container for up to 2 months. Thaw in the refrigerator before reheating gently.
Reheating
Reheat leftovers gently in a skillet over low heat, stirring frequently and adding a splash of dairy-free milk or cream to loosen the sauce as needed. Avoid microwaving for best texture, as slow warming helps maintain the creaminess and gnocchi’s tenderness.
FAQs
Can I use store-bought gnocchi for this recipe?
Absolutely! Store-bought gnocchi works perfectly well and saves time. Just make sure to use vegan gnocchi if you want to keep this recipe plant-based, as some brands may include egg or dairy.
What kind of dairy-free cream is best for this sauce?
Coconut cream, cashew cream, or oat-based cream are excellent choices. Coconut cream is rich but has a slight coconut flavor; cashew cream offers a buttery texture and neutral taste, while oat cream is light and mild. Use whichever you prefer or have on hand.
Can I substitute the white wine?
Yes! If you prefer not to use alcohol, substitute with vegetable broth or a splash of white grape juice combined with a bit of lemon juice for acidity. This keeps the sauce flavorful without alcohol.
How do I make this dish nut-free?
You can choose a nut-free dairy-free cream option, such as oat or soy-based cream, and avoid any nut-based vegan Parmesan alternatives. This way, the dish will remain safe for nut allergies while still delicious.
Is it possible to add other vegetables?
Definitely! Feel free to toss in some sautéed mushrooms, spinach, or roasted cherry tomatoes. These additions bring more variety in texture and flavor while complementing the creamy sage sauce perfectly.
Final Thoughts
This Gnocchi with Creamy Sage and Pea Sauce (Vegan) Recipe is a true celebration of comfort food made simple, nourishing, and completely plant-based. Whether you’re cooking for family, friends, or just yourself, it offers satisfying flavors and textures that will keep you coming back for more. I encourage you to give it a whirl in your kitchen soon — I promise it’s a hug on a plate that’s worth every delicious bite!
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Gnocchi with Creamy Sage and Pea Sauce (Vegan) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This creamy and comforting Gnocchi with Cream Sauce is a delightful vegan dish featuring tender gnocchi simmered in a rich dairy-free cream sauce infused with fresh sage, garlic, and white wine. Enhanced with sweet peas and a sprinkle of vegan Parmesan, it’s a quick and satisfying meal perfect for weeknights.
Ingredients
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 flavor base for the sauce.
- Heat Oil or Vegan Butter: In a large skillet, heat the oil or vegan butter over medium heat until hot.
- Sauté Onion: Add the diced onion to the skillet and cook for about 3 minutes until softened and translucent.
- Add Sage and Garlic: Stir in the chopped sage and minced garlic, cooking for an additional minute, stirring frequently to prevent burning.
- Add Seasonings and Liquids: Stir in salt, pepper, Dijon mustard, white wine, dairy-free cream or milk, and thawed peas. Bring the mixture to a boil, stirring occasionally.
- Simmer Sauce: Reduce heat to a simmer and add the uncooked gnocchi. Cook for about 7-8 minutes, stirring occasionally, until gnocchi are tender and the sauce has thickened. Adjust consistency by adding more dairy-free cream or milk if too thick or allowing it to simmer longer if too thin.
- Finish and Serve: Sprinkle with vegan Parmesan, taste and adjust salt and pepper as needed, then serve hot garnished with extra sage if desired.
Notes
- Use vegan butter or a neutral oil like olive oil for best flavor.
- If dairy-free cream is unavailable, full-fat coconut milk or oat cream makes a good substitute.
- For a gluten-free option, substitute gnocchi made with gluten-free flour.
- White wine can be replaced with vegetable broth for a non-alcoholic version.
- Fresh peas can be used instead of frozen for a sweeter taste.
- Adjust seasoning to your preference and consider adding crushed red pepper for a spicy kick.
