20-minute Vegan Gnocchi With Creamy White Cabbage Sauce
This 20 minute vegan gnocchi with creamy white cabbage sauce recipe is a lifesaver on a busy day. It’s a quick, delicious and ideal for those crazy busy days where you don’t have time but still want to make a healthy vegan dinner.
Of course, you are going to need to use ready to cook gnocchis for this recipe…but you can either buy them at the grocery store or use made in advance meal prep gnocchis.
I usually like to make a double batch of gnocchi and freeze half for a rainy day where I am running low on time…and usually this creamy cabbage recipe is my go-to for a quick and tasty dinner.
Cabbage is one of those easy veggies that never get any credit. Cooked properly they become soft and silky, almost melt-in-your-mouth texture. And together with the creamy white coconut sauce, sun-dried tomatoes and garlic, this recipe is mouthwateringly good – and incredibly simple to make.
What do you need to make this 20-minute Vegan Gnocchi with creamy white cabbage recipe
Not a lot. This recipe isn’t just easy, it requires only a few simple ingredients and is a budget friendly quick vegan dinner.
You only need gnocchi, cabbage, coconut milk, sun-dried tomatoes and herbs and you are ready to make dinner. I like to add capers to this recipe because it gives it a little sour flavour that takes the recipe to another level.
What’s great about this 20-minute gnocchi with creamy cabbage sauce recipe
- Just about everything
- Easy vegan dinner
- Ready in 20 minutes
- Delicious and packed with flavours
- Budget friendly recipe
- Can be made in advance
- Quick weeknight dinner
- Healthy
What kind of fresh herbs should you use
You can use any type of fresh herbs in this recipe. I like to use dild or fresh basil, but you can use your favourite herbs.
How to make this 20-minute vegan Gnocchi with creamy white cabbage Sauce recipe:
Instructions
- Cook the gnocchi as instructed on the package.
- Heat olive oil in a large pan and add the sliced cabbage. Let the cabbage cook for 5 minutes at medium high heat until they begin to soften. Add garlic and sun-dried tomatoes. Season with salt, pepper, oregano, lemon juice and capers. Pour in the coconut milk into the pan and stir together to combine.
- Bring the sauce to a boil before turning it down to a simmer. Once the gnocchi are cooked, add them to the cabbage and mix everything together. Serve with a topping of fresh herbs and enjoy.
20-minute Vegan Gnocchi with creamy cabbage recipe
Ingredients
- 16 oz Potato Gnocchi
- 1 tbsp Olive Oil
- 1 Cabbage Sliced and stem removed
- 3 cloves Garlic Minced
- 1 15oz can Coconut Milk
- 5-8 Sun dried Tomatoes Chopped
- 2 tsp Dried Oregano
- 2 tbsp Soy Sauce or Tamari
- Juice from ½ Lemon
- Salt and Pepper to taste
- 3 tbsp Capers optional
- 1 bunch Fresh Herbs for Topping Dild, parsley, basil or your favorite
Instructions
- Cook the gnocchi as instructed on the package.
- Heat olive oil in a large pan and add the sliced cabbage. Let the cabbage cook for 5 minutes at medium high heat until they begin to soften. Add garlic and sun-dried tomatoes. Season with salt, pepper, oregano, lemon juice and capers. Pour in the coconut milk into the pan and stir together to combine.
- Bring the sauce to a boil before turning it down to a simmer. Once the gnocchi are cooked, add them to the cabbage and mix everything together. Serve with a topping of fresh herbs and enjoy.
Are you looking for more easy vegan weeknight dinners? Try my easy vegan Chickpea curry or my Easy grilled peppers and garlic pasta recipe
