Ingredients
Method
- Finely dice the onion and mince the garlic. Heat the oil (or vegan butter) in a large skillet over medium heat.
- Once hot, sauté the onion for 3 minutes. Then, add the sage and garlic, and sauté for an additional minute, stirring frequently.
- Add the salt, pepper, mustard, white wine, dairy-free cream, and peas to the pan. Stir well and bring to a boil.
- Reduce heat to a simmer. Add the gnocchi to the sauce and cook for 7-8 minutes, stirring occasionally, until tender and the sauce thickens. If the sauce becomes too thick, add more cream or milk. If not thick enough, allow it to simmer for a few more minutes.
- Finally, sprinkle the sage gnocchi with vegan Parmesan. Taste and adjust seasoning with more salt and pepper if needed. Then, serve and enjoy!
Nutrition
Notes
- Gnocchi: I used vegan & gluten-free gnocchi.
- 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 Facts
Gnocchi with Cream Sauce
Amount per Serving
Calories
295
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1.5
g
8
%
Sodium
533
mg
22
%
Potassium
83
mg
2
%
Carbohydrates
39
g
13
%
Fiber
2.4
g
10
%
Sugar
2.8
g
3
%
Protein
7
g
14
%
Vitamin A
43
IU
1
%
Vitamin C
5
mg
6
%
Calcium
19
mg
2
%
Iron
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.