Vegan Baked Sausage & Kale Gnocchi
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This Vegan Baked Sausage & Kale Gnocchi is a cheesy, comfort food dish. Made in one pot and baked until hot & bubbly!
Creamy comfort food is the name of the game today with this Vegan Baked Sausage & Kale Gnocchi! The sauce is cheesy & delicious (and dairy-free), the vegan sausage is crispy and the kale & gnocchi create the perfect bite. PLUS, everything is made in one pot! This is such a great family meal that everyone will love.
here’s what you need
ingredients
- oil
- Beyond Meat Italian Sausage – or vegan sausage of choice
- gnocchi
- vegan butter
- shallot
- garlic
- Italian seasoning
- pepper
- Better Than Bouillon No Chicken Base – or sub veggie bouillon
- non-dairy cream
- kale
- shredded vegan mozzarella – I used Daiya
- fresh basil
equipment
I used a braiser for this, but any oven-safe pot/skillet will work!
steps
step 1: brown the “sausage”
My favorite part about this recipe (other than it tasting amazing) is that it is made in one pot! So as we make this recipe we are just building flavor on flavor on flavor!
Heat some oil in the oven-safe pot and crumble the vegan sausage. Let it get some nice crispy bits before you use a slotted spoon to take it out of the pot.
Try to leave as much oil in the pan as possible!
step 2: bring it together
Next, we are going to brown the gnocchi in that leftover oil. No need to boil the gnocchi beforehand – it will finish cooking in the sauce.
Add the gnocchi to the pan and allow to brown for 2-ish minutes. Remove the gnocchi from the pan and melt the vegan butter. Add the shallot, garlic, dry seasonings and bouillon. Stir until fragrant and the shallots start to get tender.
Pour in the cream and add the kale. Cook until the kale has started to wilt. Pour in half of the vegan mozzarella and stir until melted. Add the gnocchi and sausage back to the pan and toss to combine everything. Cover with the remaining vegan mozzarella and place in the oven for 15 minutes.
step 3: finish & serve
Take the pot out of the oven – the cheese on top should be melty and the gnocchi should be bubbling!
I like to top mine with some fresh basil, but if you don’t have any, don’t worry about it. It will still taste great without it!
This is that dinner that you will go back to again and again!
tips & tricks
My favorite non-dairy creamer is Ripple.
Want to spice this up? Add some calabrian chili paste to the cheese mixture before baking.
Not a fan of vegan sausage? Brown some tofu instead – be sure to season it with seasonings like garlic powder, onion powder & dried fennel.
need more recipe inspo? check these out:
Vegan Baked Sausage & Kale Gnocchi
Ingredients
- 2 tablespoons oil I used avocado oil
- 8 ounces Beyond Meat Italian Sausage or vegan sausage of choice
- 1 pound gnocchi
- 2 tablespoons vegan butter
- 1 shallot finely diced
- 2 cloves garlic thinly sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1 teaspoon Better Than Bouillon No Chicken Base or sub veggie bouillon
- 1 cup non-dairy cream unsweetened
- 1/2 cup water
- 1 bunch kale stems removed and cut in bite-sized pieces
- 7 ounces shredded vegan mozzarella I used Daiya
- fresh basil optional, for serving
Equipment
- 2.25 quart braiser or oven-safe skillet
Instructions
- Preheat the oven to 425 degrees.
- Heat the oil in an oven-safe braiser or skillet over medium heat on the stove. Crumble the vegan sausage into the pan and cook until browned (approximately 5 minutes). Remove the sausage from the pan, leaving as much of the oil in the pan as possible.
- Add the gnocchi to the pan and allow to brown for 2-ish minutes. Remove the gnocchi from the pan. Melt the vegan butter in the pan and add the shallot, garlic, dry seasonings and bouillon. Stir until fragrant and the shallots start to get tender.
- Add in the cream, water and kale. Cook until the kale has started to wilt. Pour in half of the vegan mozzarella and stir until melted. Add the gnocchi and sausage back to the pan and toss to combine everything. Cover with the remaining vegan mozzarella and place in the oven for 15 minutes.
- Remove from the oven and serve right away with some fresh basil on top.
Video
Notes
- My favorite non-dairy creamer is Ripple.
- Want to spice this up? Add some calabrian chili paste to the cheese mixture before baking.
- Not a fan of vegan sausage? Brown some tofu instead – be sure to season it with seasonings like garlic powder, onion powder & dried fennel.
Finally! I’ve been following this site for years. I made this sausage, kale, gnocchi dish. It was soo good. Can’t resist, I’m going back for seconds
Thanks so much Theresa! So glad you finally tried it 🤗
This is my new favorite recipe! I use all the ingredients called for but I don’t follow the exact steps in the recipe. I don’t take the sausage or the gnocchi out of the pan and it still turns out amazing!
Hello
When do you add the 1/2 cup of water??? It’s mentioned in the I ingredients but not in the video or cooking instructions.
Good catch! I updated the instructions!