By Ela on 30. March, 2023 | Leave a Comment. This post may contain affiliate links*. As an Amazon Associate I earn from qualifying purchases. Jump to Recipe
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This one pot potato gnocchi with cream sauce is rich, delicious, and ready in just 20 minutes for a hearty, restaurant-quality dinner on weeknights and special occasions. The sage gnocchi recipe is also 100% gluten-free, dairy-free, and vegan!
Creamy and Comforting 20-Minute Gnocchi with White Sauce
Gnocchi has become a weekly staple in my household since I shared a recipe for gluten-free gnocchi. Depending on your mood and hunger levels, you can enjoy these fluffy, pillowy potato dumplings in dozens of ways. Like a light tomato sauce, pesto, mushroom sauce, baked in creamy tomato sauce, or – for something super creamy – this gnocchi cream sauce recipe.
With practically just a handful of simple and inexpensive pantry ingredients, you can pull together this delicious, creamy sage and white wine sauce that pairs perfectly with gnocchi and veggies – I used peas this time, but it’s fairly versatile.
Even better, the recipe requires just one pan and is super quick and simple to make that the whole family – including non-vegans – will enjoy! Browse my list of 27 favorite vegan pasta recipes for more quick, simple, & delicious meals.
The Ingredients
Gnocchi: Use store-bought or homemade gnocchi. Just ensure it’s uncooked for this creamy gnocchi recipe.
Dairy–free cream: Use any dairy-free cream, like soy, oat, or thin cashew cream (which act like heavy cream). Use dairy-free milk for a lower-fat version (or a 50/50 combination), but the sage cream sauce won’t be as creamy.
White wine: Use a vegan dry white wine to add depth to the white sauce for gnocchi. Instead of alcohol, high-quality vegetable broth would work.
Dijon mustard: A small amount adds depth to the sage cream sauce.
Olive oil: Or another neutral cooking oil or vegan butter.
Aromatics: You’ll need onion (though shallots would also work) and garlic. Alternatively, use roasted garlic (to taste).
Peas: Add a splash of color and extra nutrients with frozen (thawed) peas.
Sage: Use fresh sage for the best flavor. If you don’t have any, try dried Italian Seasoning.
Vegan Parmesan: Use homemade Parmesan or store-bought Parmesan cheese alternative. Other vegan cheese also works if you prefer something meltier.
Salt & black pepper: Season to taste.
You may also like to garnish the creamy gnocchi with some fresh parsley.
What Could I Add To This White Sauce for Gnocchi?
Spinach/kale: Adding 1-2 handfuls of greens is an easy way to boost nutrients in this gnocchi with white sauce.
Tomatoes: Stir in some sun-dried tomatoes for tiny bursts of flavor, or fold in roasted tomatoes when serving.
Red pepper flakes: To add some heat to the gnocchi cream sauce.
Protein: Boost the protein in this creamy gnocchi recipe with white beans, chickpeas, crispy tofu, or your favorite vegan mock chicken pieces.
Other veggies: Add to or replace the peas with other veggies like broccoli, asparagus, zucchini, cauliflower, corn, mushrooms (pre-sauteed), etc.
Pesto: Stir in a small amount of your favorite pesto for a creamy pesto sauce.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Gnocchi with Cream Sauce
Follow just a handful of steps to get this creamy gnocchi recipe on your table in about 20 minutes.
First, finely dice the onion and mince the garlic. Then, heat the oil (or vegan butter) in a large skillet over medium heat.
Once hot, sauté the onion for 3 minutes before adding the sage and garlic and sautéing for a further minute, stirring frequently.
Add the salt and pepper, mustard, white wine, and dairy-free cream to the pan, then stir well and bring to a boil.
Reduce the heat to a simmer, add the gnocchi to the vegan cream sauce, and cook for about 7-8 minutes, stirring occasionally, until the gnocchi are tender, and the sauce has thickened.
If it becomes too thick, add more cream/milk. If it isn’t thick enough, allow it to simmer for a few more minutes.
Finally, sprinkle the sage gnocchi with vegan Parmesan, taste it to see if it requires more salt and pepper, then serve and enjoy!
Storage Instructions
Make ahead: You can prepare the sage cream sauce in advance and store it in an airtight container in the fridge for a day or two. Then, when ready, add the gnocchi, cook, and enjoy!
Store: Once cooked, gnocchi is best within the first few hours. However, any leftovers could be stored for 2-3 days in an airtight container in the fridge. I don’t recommend freezing it.
Reheat: Reheat the creamy gnocchi in a skillet or microwave. Add a splash of vegetable broth or vegan cream/milk to loosen up the sauce if needed.
What To Serve With Gnocchi?
While gnocchi cream sauce is creamy and comforting enough to enjoy alone, plenty of side dishes will pair wonderfully with it, too.
Bread: Garlic breadsticks, a crusty loaf, flatbread, focaccia, bruschetta, etc.
Side salad: A simple leafy green salad, shredded Brussels sprouts salad, fresh tomato salad, or something even heartier. It’s up to you.
Vegetables: Roasted tomatoes, green beans, broccoli, asparagus, artichoke, cauliflower, mushrooms, Brussels sprouts, spinach, etc.
Recipe Notes
Play around with add-ins: You can boost the color and nutrition with simple add-ins and ingredient swaps.
Tweak to taste: You might prefer more garlic, white wine, salt or pepper, etc.
Using leftover sauce: If you ever make too much sage cream sauce, pair it with other pasta dishes, use it within a lasagna or gratin, or even use it over pizza or to spread in sandwiches and wraps.
More Vegan Pasta Recipes
If you try this gnocchi cream sauce recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Gnocchi with Cream Sauce
This one pot potato gnocchi with cream sauce is rich, delicious, and ready in just 20 minutes for a hearty, restaurant-quality dinner on weeknights and special occasions. The sage gnocchi recipe is also 100% gluten-free, dairy-free, and vegan!
Prep Time 10 minsCook Time 10 minsTotal Time 20 mins
Course Dinner, lunchCuisine Italian
Servings 4Calories 295 kcal
Ingredients 1x2x3x1 1/2 Tbsp oil or vegan butter1/2 medium onion finely diced3 Tbsp fresh sage finely chopped2 cloves of garlic minced Salt and pepper to taste1 tsp Dijon mustard1/3 cup dry (80 ml) white wine (see notes)1 1/4 cups (300 ml) dairy-free cream or milk (see notes)1 cup frozen (150 g) peas thawed400 g uncooked gnocchi Vegan Parmesan to sprinkle
Instructions Watch the video to see all the instruction steps.First, finely dice the onion and mince the garlic. Then, heat the oil (or vegan butter) in a large skillet over medium heat.Once hot, sauté the onion for 3 minutes before adding the sage and garlic and sautéing for a further minute, stirring frequently.Add the salt and pepper, mustard, white wine, and dairy-free cream to the pan, then stir well and bring to a boil.Reduce the heat to a simmer, add the gnocchi to the sauce, and cook for about 7-8 minutes, stirring occasionally, until the gnocchi are tender, and the sauce has thickened.If it becomes too thick, add more cream/milk. If it isn’t thick enough, allow it to simmer for a few more minutes.Finally, sprinkle the sage gnocchi with vegan Parmesan, taste it to see if it requires more salt and pepper, then serve and enjoy!
Notes
Wine: You can use veggie broth instead of white wine.
Dairy-free cream: Like oat cream, thin cashew cream, soy cream, canned coconut milk, etc. Use dairy-free milk for a low-fat version (or a 50/50 combination), but the sauce won’t be as creamy.
Nutrition FactsGnocchi with Cream SauceAmount per Serving% Daily Value** Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
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