Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Tuscan Gnocchi with Chickpeas is a mouthwatering one-skillet dinner that simmers gnocchi and chickpeas in a dreamy sun-dried tomato cream sauce. It’s easy, dairy-free, and ready in 20 minutes! Vegan, Gluten-Free Option.
Ditch the diamond ring and propose with a bowl of Marry Me Gnocchi with Chickpeas instead – or just make them for an easy weeknight dinner! Featuring gnocchi and chickpeas swimming in a creamy, Italian-seasoned Tuscan sun-dried tomato sauce, it’s the kind of vegan comfort food that’ll make you say, “I do.” Just one pan, 20 minutes, and you’re done!
Table of Contents
Proposal-Worthy Vegan Comfort Food 💍
There’s a good reason why classic Marry Me Chicken recipes went viral: sun-dried tomatoes swimming in a rich and creamy Tuscan sauce is literally what comfort food dreams are made of. Just swap the chicken for pasta and beans, and I’m all in!
My Tuscan Gnocchi with Chickpeas is a quick and simple dinner that’s as dreamy as the classic version. Gnocchi and chickpeas are simmered in a velvety sun-dried tomato cream sauce seasoned with garlic, herbs, and dairy-free parmesan. It’s quick, made with wholesome pantry staples, and packed with flavor.
I’ll help myself to a bowl with a crusty slice of this Sun-Dried Tomato Bread on the side any day of the week. The gnocchi is pillowy soft, the chickpeas fill me up, and the Tuscan-inspired flavors are outstanding. If you love one-pot, 20-minute vegan dinners as much as I do, you’ll want to add this one to this week’s meal plan.
Ingredients for Creamy Tuscan Gnocchi
This recipe is made with ingredients I almost always have on hand, like shelf-stable gnocchi, canned beans, dried herbs and seasonings, canned coconut milk, and fresh aromatics. It’s easy to make on the fly whenever I’m running low on groceries or need dinner in a hurry!
How to Make Tuscan Gnocchi with Chickpeas
- Sauté the shallot in a skillet until golden. Add the sun-dried tomatoes, tomato paste, garlic, Italian seasoning, and crushed red pepper, then sauté until fragrant.
- Stir in the chickpeas, gnocchi, and vegetable broth. Cover and simmer over high heat.
- Next, stir in the coconut milk and spinach. Continue simmering until the gnocchi is plump.
- Divide the vegan Tuscan gnocchi between bowls and garnish with fresh basil or parsley. Enjoy!
Serving Suggestions
After a long and tiring day, all I want for dinner is a big bowl of creamy Tuscan gnocchi. It’s everything I want in a comforting vegan dinner: the cream sauce feels indulgent, but the protein and fiber from the beans keep me full and satisfied.
I rarely serve it with sides, unless I want something light and fresh to cut through the rich sauce, like my Everyday Kale Salad or these 15-Minute Garlic Green Beans. A thick slice of this Italian Herbs & Cheese No-Knead Bread is perfect for sopping up the sauce, too.
If you’re looking for more easy vegan dinners made with gnocchi, you’ll also love this Sheet Pan Gnocchi with Tomatoes, this Butternut Squash Gnocchi with Sage Butter Sauce, and this No-Chop Sheet Pan Gnocchi with Pesto and Chickpeas!
How to Store Leftover Tuscan Gnocchi
The cooled leftovers will keep for up to 5 days in the fridge. Store the pasta and sauce together in an airtight container to keep the flavors fresh.
To reheat, add the saucy gnocchi to a skillet with a splash of water. Heat over low-medium heat, stirring occasionally, until the gnocchi is warmed through and the cream sauce is silky again.
Freezing isn’t recommended, as the gnocchi will become mushy after thawing.
Substitutions and Variations
- Coconut Milk Substitutions: Replace the coconut milk with equal parts dairy-free heavy cream or homemade cashew cream. To make the cashew cream, blend 1/4 cup of soaked cashews with 1/2 cup of water until smooth and creamy.
- Pasta Swap: This recipe can easily be made with your favorite short-cut pasta noodles instead of gnocchi. Cook the pasta in a pot of boiling water until al dente, then drain and fold the noodles into the sauce at the end.
- Gluten-Free Option: Use your favorite shelf-stable gluten-free gnocchi.
- For a Protein Boost: Fold one extra can of chickpeas or cannellini beans into the sun-dried tomato sauce. Alternatively, make a batch of my Crispy Baked Tofu and serve it on top of the pasta.
- Optional Veggie Add-Ins: Lots of extra veggies can be added to this meal! Sauté 1 cup of halved cherry or grape tomatoes in step 2, or stir in 1 1/2 cups of frozen peas, a can of artichoke hearts, or extra spinach during step 4.
Recipe FAQs
No, the shelf-stable gnocchi is cooked in the Tuscan sauce. It only takes about 3 to 5 minutes to cook through.
Sure. Just thaw the gnocchi in the fridge ahead of time.
You might be able to get away with using a creamy plant milk, like full-fat oat milk, in the sauce instead of coconut milk or cashew cream. Since it won’t make the sauce as thick or creamy, I recommend letting it simmer and reduce for a few extra minutes during step 4.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
20-Minute Tuscan Gnocchi with Chickpeas
Ingredients
- 1 tablespoon olive oil or use the oil from the sun-dried tomatoes below
- 1 shallot fine dice (or sub 1/2 small red onion)
- 1/3 packed cup finely chopped sun-dried tomatoes
- 1 tablespoon tomato paste
- 3-5 cloves garlic minced
- 1/2 teaspoon Italian seasoning blend
- 1/2 teaspoon crushed red pepper reduce or omit for mild heat
- 1 cup low-sodium vegetable broth
- 1/2 cup full-fat coconut milk*
- 2 ounces baby spinach
- 1/4 cup grated parmesan cheese (optional; I used dairy-free)
- Salt and black pepper to taste
- 2 tablespoons fresh basil or chopped parsley for garnish
Instructions
- Prep: Warm the oil over medium heat in a nonstick pan with a lid. Once shimmering, add the shallot and saute for 3 to 5 minutes, until translucent and golden.
- Aromatics: Add the sun-dried tomatoes, tomato paste, garlic, Italian seasoning, and crushed red pepper, if using. Saute for an additional 1 to 2 minutes, until fragrant.
- Gnocchi: Add the chickpeas, gnocchi, and vegetable broth. Stir well, then cover the pan and bring to a simmer over high heat.
- Simmer: Once simmering, uncover and stir in the coconut milk and spinach. Reduce the heat to medium and simmer for 3 to 5 minutes, until the gnocchi is plump, the sauce has thickened slightly, and the spinach is wilted. Stir in the parmesan, if using. Season with salt and black pepper to taste, as needed.
- Serve & Store: Divide between serving bowls and top with fresh herbs. Store any leftovers in an airtight container in the fridge for up to 5 days. Leftovers are best reheated on the stovetop with a splash of water, to thin out the cream sauce again.
Recipe Video
Recipe Notes
- Coconut Milk Substitutions: Replace the coconut milk with equal parts dairy-free heavy cream, or you can make a homemade cashew cream by blending 1/4 cup of soaked cashews with 1/2 cup of water. The cashew cream will thicken the sauce slightly more, which is why I recommend using more of it.
- Gluten-Free: Use shelf-stable gluten-free gnocchi.
- Want more Protein? This gnocchi is generously coated in sauce, so you can easily mix in an extra can of beans.
- Want more Veg? Add in 1 1/2 cups of frozen peas along with the spinach, or add more spinach to your liking.
Nutrition
