With spicy vegan sausage and my proposal-worthy Marry Me sauce, this Vegetarian Marry Me Gnocchi makes the most delicious, quick dinner. The dish comes together in one pot thanks to quick-cooking potato gnocchi. And as thousands of other readers have done with our “Marry Me” recipes, you can make this sauce vegan or use gluten-free gnocchi to make the dish gluten-free – see notes!
At this point, you’re probably familiar with the idea of creamy Tuscan sauce or “Marry Me” sauce. It’s an Italian-inspired sauce with sun-dried tomatoes, basil, and cream that can be paired with just about anything.
With a little food scientist investigating, I’ve perfected my version of this sauce to make Marry Me Chickpeas and Marry Me Butter Beans. They have been hits on social media and we even had our first reader proposal from them!!
Whether you are just looking for a delicious, Tuscan dish or you are trying to get married, this dish checks both those boxes. And if you have read this far and decided it’s a little too much risk to make this and have someone propose to you, you can try my Creamy Gnocchi Soup with White Beans for a slightly “safer” choice. But if you’re up for the risk of getting proposed to, let me show you how to make this Marry Me Gnocchi.
Why you’ll love it
- Soup or dip, this vegetarian Tuscan gnocchi can be eaten as a hearty soup or you can dip bread into it.
- Made in one pot thanks to gnocchi that cooks quickly. This method actually results in more flavor too because the sauce takes on the flavor from the vegan sausage too!
- Make it vegan or gluten-free by using vegan heavy cream or gluten-free gnocchi, this recipe is very adaptable.
Ingredients for Marry Me Gnocchi
Gnocchi with creamy Tuscan sauce sounds fancy and elaborate…but it’s not. The depth of flavor comes from really simple and purposefully selected ingredients (that’s the Italian way after all!).
- Flavor Base: Butter, garlic, and seasonings (salt, pepper, oregano, crushed red pepper flakes, and smoked paprika) melt together together to form an epic flavor base.
- Vegan Spicy Sausage: Vegan sausage has come a long way, and the spicy sausage from Impossible Foods is VERY good! If you’re concerned with the spice, you can use their original version. Beyond Meat also has a version of this!
- Sun-Dried Tomatoes: This is what makes a sauce a “Marry Me” sauce. They are a staple of Tuscan dishes and bring a savory element we love.
- Broth: You will need vegetable broth, either homemade vegetable broth or store-bought from a carton or cube. The gnocchi will absorb it so I always recommend using the highest quality one you can.
- Gnocchi: Of course, we need potato gnocchi for Tuscan gnocchi! I use the standard size that is shelf-stable, but you can use mini gnocchi too. For gluten-free, you can use shelf-stable gluten-free, but I wouldn’t use frozen gnocchi.
- Spinach: Taking inspiration from all our readers who have made our Marry Me Chickpeas with spinach, I wanted to try it. And of course, it’s super good! Just be sure to chop it so it’s bite-sized.
- The Creamy Good Stuff: I use heavy cream for this dish but many readers have had success with using canned coconut milk or vegan heavy cream as dairy-free options.
- Parmesan: Grated parmesan brings a salty and creamy goodness to the sauce. I like to freshly grate my parmesan, but you can use pre-grated or vegan parmesan if needed.
- Basil: Finally, a handful of torn fresh basil seals the deal!
Gnocchi Meets Flavor
Gnocchi (and other dumplings) take on the flavors of whatever it’s cooked in. That’s why this dish can pack in so much flavor. The gnocchi is cooked in the spiced butter and fat from the sausage so it absorbs ALL of those good flavors!
How to make Tuscan gnocchi with Vegan Sausage
Like with many of my dishes, I keep the ingredient list to the bare minimum. I do this by making sure every ingredient shines through methodical cooking methods. Here’s what makes these Marry Me sauce ingredients shine!
- Make the “meat” by browning it with the spices and butter
- Add the fillings and cook the gnocchi
- Finish it off by adding the cream, cheese, basil, and spinach
Storage
This gnocchi will keep in the fridge in an airtight container for up to 5 days. It also makes a great vegetarian meal prep! To reheat it, place it back on the stove to reheat it or pop it in the microwave for 30-second bursts.
Recipe Testing Notes
After making a few different variations of my Marry Me dishes, I’ve learned a few things. Here’s the abridged version of my recipe testing notes!
- The vegan sausage needs butter: Normal sausage does not, but vegan sausage lacks the level of fat required to render the meat crispy and brown.
- The cream must be added off the heat: Heavy cream has a tendency to curdle when added to very hot liquid. Not that it happened every time, but I learned it can easily be avoided by removing the pot from the heat and then adding the cream.
FAQs
How do you serve this gnocchi?
This gnocchi can be served as a soup alongside a fresh salad or as a dip with crunchy bread or garlic bread.
Can I use frozen cauliflower gnocchi?
Unfortunately no, the Trader Joe’s cauliflower gnocchi won’t work. It has a higher ratio of water and falls apart when simmered in the broth.
Do the gnocchi need to be pre-cooked?
Nope! The gnocchi cooks right in the sauce which is the beauty of this simple dish!
Can I thicken the broth?
Yes, if you would like a thicker broth you can use either flour or cornstarch. To use flour, add 1 tablespoon to the butter and spice mixture after the “meat” is browned. To use cornstarch, mix 1 tsp with a 1/4 cup of hot broth in a small bowl, then add this back to the pot and cook until thickened slightly.
Serving Ideas
If I’m being honest, I usually eat this plain and straight from the pot. But it makes a really good complete dinner so I wish I would just wait a minute. If I do manage to wait, here’s how I serve it.
- With bread, like crusty sourdough or fluffy naan (here’s how to make your own naan).
- On toast, like a thick slab of sourdough or rye.
- Alongside a fresh salad like this Vegetarian Caesar Salad.
- Top it with croutons for an added crunch!
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
Ingredients
- 2 Tbsp unsalted butter 28 g
- 4 cloves garlic minced
- ½ tsp each oregano, red pepper flakes, smoked paprika
- ¼ tsp each salt and pepper
- 14 oz vegan spicy sausage I used Impossible Foods Plant Based Spicy Sausage, 396 g
- ½ cup sun-dried tomatoes roughly chopped, 130 g
- 2 cups vegetable broth 473 g
- 1 lb gnocchi 453 g
- 2 cups spinach roughly chopped
- ½ cup heavy cream 120 mL
- ½ cup grated parmesan 40 g
- 2 Tbsp chopped fresh basil
Instructions
- Brown "Meat": Heat 2 Tbsp unsalted butter , 4 cloves garlic, ½ tsp each oregano, red pepper flakes, smoked paprika, and ¼ tsp each salt and pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant. Crumble 14 oz vegan spicy sausage into pan. Cook until browned, about 5 to 10 minutes (depending on brand).
- Fillings: Stir in ½ cup sun-dried tomatoes and 2 cups vegetable broth. Bring to a simmer then add 1 lb gnocchi. Cover and cook for 2 to 4 minutes, or until tender.
- Finish: Remove from heat. Stir in 2 cups spinach until wilted, then stir in ½ cup heavy cream, ½ cup grated parmesan, and 2 Tbsp chopped fresh basil. Serve warm with crusty bread.
Lori says
Just made this for dinner, a double batch. YUM!!
Sarah Bond says
YAY! So happy to hear it, the leftovers are so good too! 😀
Molly says
I cannot hype this recipe enough. My first time trying a “marry me” recipe, the Tuscan sauce is so creamy and flavorful. Better than any Italian restaurant in the city. I felt like I was back in Italy it was so insanely good.
Sarah Bond says
I’m so happy you loved it! 😀
Kelsey says
Is it super spicy? I’m planning on making this for dinner but didn’t know if the kids could eat it or if I should plan something else for them.
Sarah Bond says
It’s a little spicy, but you could leave out the red pepper flakes to be safe!
Kelsey says
What do you think about storing this in the freezer after making it?
Sarah Bond says
I haven’t tried so I can’t say for sure! I think the gnocchi could get a little mushy, but I thiiiiink it would work!