Vegan Baked Sausage & Kale Gnocchi
This Vegan Baked Sausage & Kale Gnocchi is a cheesy, comfort food dish. Made in one pot and baked until hot & bubbly!
Equipment
- 2.25 quart braiser or oven-safe skillet
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
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.
Nutrition
Calories: 522kcal | Carbohydrates: 55g | Protein: 13g | Fat: 29g