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You can get all the ingredients for this fast, fresh-tasting noodle dish in the Asian foods section of any well-stocked supermarket or natural foods store. Photo courtesy of the blog My Electric Ride. You can serve this as suggested in the photo with steamed broccolini or broccoli, and thinly sliced red cabbage for a dazzling effect. [Read more...]

Pillowy gnocchi, savory vegan sausage, and a rich, peppery gravy come together in one skillet for a hearty dinner that feels like pure comfort food.

Key Ingredients & Substitutions

• Gnocchi. One package of store-bought potato gnocchi keeps this recipe weeknight-easy. Look for it in the pasta aisle or refrigerated section. For a gluten-free version, use certified GF gnocchi or make your own with rice flour.
• Vegan Italian sausages. Italian-style links (like Field Roast, Beyond Sausage, or Impossible Sausage) give the dish a smoky, fennel-forward flavor. Feel free to swap in any flavor you like - spicy, apple, or even crumbled breakfast-style sausage all work.
• Vegetable broth. This is the base of the gravy, so use a good-quality broth. For a deeper, more umami-rich flavor, homemade broth works beautifully, or look for a dark, roasted vegetable broth at the store.
• Flour. All-purpose flour thickens the gravy into a silky, pourable sauce. For a gluten-free gravy, substitute with a 1:1 GF flour blend or use cornstarch (start with 2 tablespoons).
• Soy sauce. Adds saltiness and a subtle umami punch that makes the gravy taste richer. Tamari is a great gluten-free swap; coconut aminos work too, though the gravy will be slightly lighter in color.
• Bell pepper. One pepper adds a gentle sweetness and color to the sausage mixture. Red or orange peppers are naturally sweeter; green adds a slightly bitter, more savory note.
• Frozen peas. Stirred in at the end, they add a pop of green and a touch of sweetness without any prep. No need to thaw them first - the heat of the pan does the work.

Helpful Tips

Make the gravy first. The gravy comes together quickly and can sit on low heat while you cook the gnocchi and sausage. Having it ready means everything comes together at once at the end, so nothing sits and gets cold.

Whisk constantly once you add the broth. When making the roux-based gravy, add the vegetable broth in a slow, steady stream while whisking continuously. This prevents lumps and gives you a smooth, silky sauce. Pre-measuring your broth before you start makes this step much easier.

Don't overcook the gnocchi. Gnocchi cook fast - they're done as soon as they float to the surface, usually within 2-3 minutes of the water returning to a boil. Drain them promptly to prevent them from becoming mushy or waterlogged.

Brown the sausage well. Slicing the sausages into coins and letting them sear undisturbed in the pan for a couple of minutes per side creates a slightly caramelized crust that adds great texture and flavor. Resist the urge to stir constantly.

Adjust the gravy to your taste. The recipe makes a generous amount of gravy. Start by adding 1 cup to the finished dish and add more from there - some people like it saucy, others prefer just a light coating. Leftover gravy keeps beautifully and pairs well with vegan mashed potatoes or vegan biscuits.

Variations

• Mushroom gravy gnocchi. Swap the sausage for sautéed cremini or shiitake mushrooms. Deglaze the pan with a splash of red wine before adding the gravy for an earthy, deeply savory dish.
• Spicy sausage version. Use hot Italian-style vegan sausage and add a pinch of red pepper flakes to the gravy for a dish with some kick.
• Greens and gnocchi. Stir in a big handful of baby spinach or chopped kale along with the peas at the end. The greens wilt in about a minute and add nutrition and color.
• Baked gnocchi gratin. Transfer the finished gnocchi mixture to a baking dish, top with vegan shredded cheese or breadcrumbs, and broil for 5-7 minutes until golden and bubbling.
• Lighter herb gravy. For a fresher, less heavy version, use only 1½ cups of broth, reduce the flour to 2 tablespoons, and finish the gravy with a generous handful of chopped fresh thyme or rosemary.
• Sweet potato gnocchi. Use sweet potato gnocchi in place of traditional potato gnocchi for a slightly sweeter, more nutritious twist.

Serving Ideas

This dish is hearty enough to serve as a complete meal on its own - the gnocchi, sausage, vegetables, and gravy cover all your bases. Serve it in deep bowls with a slice of crusty bread to mop up the extra gravy.

If you'd like to round out the meal, a simple green salad dressed with lemon vinaigrette cuts through the richness nicely. Roasted broccoli or asparagus also make a great side if you want more vegetables on the table. For an Italian-inspired dinner spread, pair it with a bowl of Italian-style vegan sausage and peppers and some garlic bread.

Storing & Freezing

Store leftovers in an airtight container in the refrigerator for up to 4 days. The gravy thickens as it sits - when reheating on the stovetop over medium-low heat, add a splash of vegetable broth or water and stir to loosen it back up. You can also microwave individual portions in 90-second intervals, stirring between each one.

This dish doesn't freeze particularly well, as gnocchi tend to become mushy once thawed. That said, you can freeze the gravy separately for up to 2 months - just thaw it in the refrigerator overnight and reheat on the stovetop, then cook fresh gnocchi and sausage to serve with it.

More Vegan Pasta and Dinner Ideas

If you loved this recipe, here are a few more cozy vegan dinners you might enjoy:

• Quick Gnocchi with Beans and Greens
• Vegan Creamy Mushroom Pasta
• Vegan Biscuits and Gravy
• Vegan Pot Pie Casserole

Recipe

Gnocchi with Vegan Sausage and Gravy

4.79 from 19 votes

Pillowy potato gnocchi tossed with savory vegan Italian sausage, peppers, and peas in a rich, peppery brown gravy — comfort food that comes together in about 45 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

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Ingredients

Gravy

• 3 tablespoon olive Oil
• 4 tablespoon flour
• 2 ½ cups vegetable broth
• 2 tablespoon soy sauce
• 1 teaspoon ground black pepper
• 1 ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoon white vinegar

Gnocchi

• 1 package gnocchi
• 1 tablespoon olive oil
• 1 onion chopped
• 2 Italian vegan sausages
• 1 pepper
• ½ cup frozen peas

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Instructions

Gravy

• Measure out all your gravy ingredients and keep them within reach before you start — you'll need to add the broth quickly after whisking in the flour.
• Heat a medium saucepan over medium-low heat. Add the olive oil, then whisk in the flour and cook for about 1 minute until lightly golden.
• Pour in the vegetable broth in a slow, steady stream, whisking constantly to prevent lumps. Add the soy sauce, black pepper, onion powder, garlic powder, and white vinegar. Stir to combine.
• Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the gravy has thickened to a pourable consistency. Reduce heat to low to keep warm.

Gnocchi and Sausage

• Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions — they're ready when they float to the surface, about 2–3 minutes. Drain and set aside.
• While the gnocchi cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 3–4 minutes until softened.
• Add the sliced vegan sausages to the skillet and cook for 3–4 minutes, turning occasionally, until lightly browned on the outside. Stir in the frozen peas and cook for 1 more minute.
• Add the drained gnocchi to the skillet and pour in 1 to 2 cups of gravy, depending on how saucy you like it. Gently toss everything together until well coated. Serve immediately.

Nutrition (Estimate per Serving)

Calories: 290kcalCarbohydrates: 22gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 662mgPotassium: 110mgFiber: 2gSugar: 1gVitamin A: 143IUVitamin C: 3mgCalcium: 24mgIron: 2mg

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