You guys, this saucy pasta goodness totally delivers! Ultra-comforting, flavorful, and easy to make, this Creamy Toscana Gnocchi is high-fiving good! Tasty sundried tomatoes, hearty navy beans and chickpeas, nutrient-packed Tuscan kale, and pillowy gnocchi are all bathed in a rich, creamy rose sauce for an excellent meal that is sure to please. Ready in 30 minutes, this tasty Italian dish is perfect for weeknight meals and fancy dinners alike.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

Hi there, Ameera here!

We can’t get enough of Italian food! It is just that good and just that easy to make. And gnocchi is at the top of the list, I love gnocchi?  It’s a stick-to-your-ribs type of pasta that leaves you full and satisfied! Are you a gnocchi lover too?

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Gluten Free Gnocchi

We used a Gluten Free Gnocchi. It’s a delicious fluffy, gluten free alternative.  If you are looking for a Whole Food Plant Based compliant gnocchi, check out our Whole Food Plant Based Compliant Products list.  You might find it helpful locating brands that are WFPB compliant. We include both gluten and gluten free products.

Tuscan Kale

As you already know, I LOVE kale, especially Tuscan kale (also known as lacinato or dinosaur kale).  I look for every opportunity to stick it in everything. Regular kale, spinach, or other hearty greens work perfectly in this recipe too.

Sundried Tomatoes

The sundried tomatoes add some rich tomatoey goodness with a hint of sweetness to the sauce. I love the depth of flavor that they add to this dish.

I wasn’t always a sundried tomato lover, but since giving them another try after going WFPB, I just can’t get enough. It’s funny how our taste buds change, right?  I’ve learned to never write off anything I don’t initially like as chances are if I try it again, I may like it the second or third time around! LOL

Do you have a veggie that you never liked, but after going Whole Food Plant Based you now enjoy?

I’ll let Mom tell you more!

Hi! Robin here.

Gnocchi is one of my favorite pastas!  I could eat it every day if I allowed myself. I love it in this dish as well! TP109 scarfed it down like nobody’s business.  He called dibs on leftovers and put a yellow post-it note with his name on the left-over container in the fridge to ensure that no one else got it. Too funny!  We are super happy he enjoyed it as he is a harsh critic and not always easy to win over.

We hope you give this recipe a try, it is so good. Also, we love topping it with our Vegan Parmesan Cheese.

If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• 8-quart ceramic/enamel lined Dutch oven or similar large stock pot

Creamy Toscana Gnocchi

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 20 Minutes
• Total Time: 30 Minutes
• Yield: 4-5 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

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Description

You guys, this saucy pasta goodness totally delivers! Ultra-comforting, flavorful, and easy to make, this Creamy Toscana Gnocchi is high-fiving good! Tasty sundried tomatoes, hearty navy beans and chickpeas, nutrient-packed Tuscan kale, and pillowy gnocchi are all bathed in a rich, creamy rose sauce for an excellent meal that is sure to please. Ready in 30 minutes, this tasty Italian dish is perfect for weeknight meals and fancy dinners alike.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

• 1 medium yellow onion, small dice
• 1 Tablespoon minced garlic
• 1 Tablespoon tomato paste
• 1 Tablespoons WFPB flour (WFPB thickener of choice)
• 1 – 8 oz. can tomato sauce
• 1 cup vegetable broth*
• 1 cup water
• ½ cup unsweetened plain plant milk
• 1 Tablespoon reduced sodium tamari *
• 6 sundried tomato halves, finely chopped *
• 1 Tablespoon miso
• 1 – 15.5 oz. can navy beans, drained and rinsed
• 1 – 15.5 oz. can chickpeas, drained and rinsed
• 3 to 4 cups Tuscan kale (lacinato or dinosaur), vein removed, cut into bite-size pieces
• 12 oz. to 16 oz. gnocchi  (or other pasta)*

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onion flakes
• 1 ¼ teaspoons dried crushed thyme leaves *
• 1/8 teaspoon ground rosemary
• 1 bay leaf
• ½ teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Optional Toppings:

• Vegan Parmesan Cheese
• Chopped fresh parsley
• Red pepper flake

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Instructions

1. Fill a stock pot with water and set to boil.
2. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
3. In the large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the diced onions, sauté over medium-high heat for 5 to 7 minutes to slightly heat up, then add the finely minced garlic. Sauté over medium heat for 30 seconds.
4. Then add flour, tomato paste, and Spice/Herb mix, sauté for one minute, stirring constantly.
5. Add the vegetable broth, water, tomato sauce, tamari, plant milk, finely chopped sundried tomatoes, and miso, then increase the heat to a boil, stir well, then immediately lower to a low simmering boil, simmer for 5 minutes.
6. In the meantime, cook the gnocchi according to package directions, then drain and place in the sauce mixture. Stir well to incorporate.
7. Taste test for flavor, and add additional seasoning to achieve the desired flavor, then add the beans, chickpeas, and chopped Tuscan kale. Simmer until the kale reaches the desired tenderness. Discard the bay leaf.
8. Top with Vegan Parmesan Cheese, fresh chopped parsley, and red pepper flakes.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Sundried Tomatoes:  Be sure to select oil free sundried tomatoes. They are typically dried like dates.  We use Mediterranean Organic Sundried Roman Tomatoes.

*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Gluten Free Gnocchi:  We used Difatti Gluten Free Gnocchi.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 5

*Storage: Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.