20-Minute Tuscan Gnocchi with Chickpeas
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.
Servings 4 servings
Calories 130kcal
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.
Video
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
Calories: 130kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 122mg | Potassium: 230mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1477IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg