This Creamy White Wine Vegan Gnocchi is a rich and simple meal that will have you coming back for more. Ready in just 20 minutes!
I know everyone is on a healthy kick this time of year, but a rich, decadent and saucy dinner was calling my name and I just had to share it with you.
Creamy White Wine Vegan Gnocchi.
Let’s just let that settle in for a second.
A creamy white wine sauce paired with fresh gnocchi. We’re basically talking heaven.
I am a serious fan of gnocchi.
I mean how can you go wrong with little potato dumplings?
TSV TIP: Many brands of gnocchi are vegan by nature, but if you are having trouble finding one, you can find one here and here.
Now for this creamy white wine sauce we’re making you are obviously going to need some white wine.
Duh.
Finding vegan white wine can be a little bit of a struggle. BUT, luckily there is a handy dandy website that will tell you exactly which brands are vegan friendly.
And I swear this recipe makes finding a white wine worth your while.
Now, if you don’t like the flavor of white wine, you could omit it or add additional broth.
BUT, I highly recommend you keep the wine. It makes the sauce unique and super delicious.
The other “vegan” parts of this sauce are the butter, the parmesan and the “chicken” bouillon.
My personal preferences are Earth Balance Butter, GoVeggie Parmesan and Better Than Bouillon No Chicken Base.
I’ve tried other brands and these are my ultimate go-to’s.
TSV TIP: If you use other brands, note that the salt level will vary. Be sure to taste as you go, and don’t add any additional salt until the end.
This is a perfect weeknight meal since it only takes 20 minutes, but would also be great for a date night or even Valentine’s Day 🙂
Need more gnocchi in your life? Check out my Creamy Vegan Sun-Dried Tomato Pesto Gnocchi or Creamy Vegan Gnocchi Soup.
Creamy White Wine Vegan Gnocchi
This Creamy White Wine Vegan Gnocchi is a rich and simple meal that will have you coming back for more. Ready in just 20 minutes!
Ingredients
- 16 oz package gnocchi
- 2 tbsp vegan butter
- 4 cloves garlic diced
- 4-8 oz white wine
- 12 oz non-dairy milk unsweetened
- 1 tsp Better Than Bouillon No Chicken Base*
- 1/4 cup vegan parmesan plus more for topping
- 2 tbsp flour
- salt & pepper to taste
- fresh basil for topping
Instructions
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Bring a pot of water to a boil. Add gnocchi and cook according to package instructions. Drain and set aside.
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Melt butter in a pan over medium heat. Add garlic and saute for 30 seconds.
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Pour wine in the pan and allow to cook down for 5 minutes, stirring regularly.**
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Add milk, Better Than Bouillon, vegan parmesan and flour to the pan and whisk constantly until smooth and bubbly.
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Taste and add salt & pepper to taste.
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Add gnocchi to the pan and stir to combine.
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Serve with fresh basil and more parmesan.
Recipe Notes
*You can buy this at Whole Foods or online here.
**Add wine to taste. If you want the wine flavor to be more subtle, only add a 1/2 cup of wine and a 1/2 cup of water.
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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!
This looks great! Can you add broccoli or spinach? If so, when would you suggest doing that and how much would you add?
Sure – for spinach, I would add it at the same time as the gnocchi and just let it wilt. For broccoli, I would pre-steam it and also add it at the same time as the gnocchi.
Can the Parmesan be left out if it’s not available? How critical to the recipe is it?
Not 100% necessary, but if you can find it, I would use it. You may need to add more salt, since most of the salt in the recipe comes from the parm. Just be sure to taste as you go 🙂
Delicious! I didn’t use bouillon as I didn’t have any but it still tastes great. Found it on Pinterest while desperately looking for a vegan sauce for gnocchi (I used to have cheese sauce with gnocchi before going vegan…). Didn’t expect to find a white wine sauce but it’s just what I needed – I can’t get enough of it now! Thank you for this recipe!
Yay! So glad you liked it 🙂
I love this recipe!!
DELICIOUS! I rarely cook with wine b/c I don’t know what to do with it when in a recipe (so I drink it instead!) I used nutritional yeast in place of the vegan parm cheese (what I had on hand). Served with cauliflower gnocchi that I sauteed with a chopped onion.
Thank you so much for this fantastic recipe, so glad it popped up in my PInterest feed!
You are so welcome. So glad you liked it!
Wow… Your recipes are always on point, but this one is absolutely AMAZING!! Needless to say I will be making it on the regular. Thank you!!
Awesome! I have a baked version of this that I will be posting this month. Stay tuned 🙂
Can you use veggie stock in the place of the bouillon? If so how much would you suggest?
You really need to use a bouillon cube or paste since it is being used to add flavor rather than as a broth.
does it matter if the milk is flavored or not?
I would go for unsweetened, plain, non-dairy milk.
This is such a brilliant recipe!! So quick, full of delicious flavor, and filling! As a vegan of 2 years I know all too well how white sauce recipes can sometimes have a weird taste to them due to some of the substitute choices. This one does not at ALL. It is simply savory and delicious. Seriously was so impressed – give it a try!!
So glad you liked this! Life is too short to live without a good white sauce 🙂
I’m looking forward to trying this recipe! Does the gnocchi need to be cooked before adding it to the sauce pan? Thanks!
Yes. Just a quick boil and then into the sauce it goes 🙂
Thank you!!
I cannot believe how amazing this recipe was! My non-veg boyfriend thought I was a master chef, so I’ll be making this again very very soon. I didn’t have vegan parmesan (the goVeggie parmesan at my local store was not vegan!), so I diced up Daiya mozzarella, and it worked wonderfully! So pleased!
So glad you liked this – it is one of my faves! And glad you found a swap for the parmesan.