30-Minute Healthy Chickpea & Vegan Sausage Gnocchi with Creamy Pumpkin Sauce
This easy 30-minute healthy Creamy Pumpkin Vegan Sausage & Chickpea Gnocchi is bursting with layered savory, warming flavors and comes together super quickly and as a one pot vegan dinner! Simply cook up the fragrant garlic, onions and mushrooms with the vegan sausage then whisk together a silky smooth sauce with canned pumpkin, add the gnocchi and canned chickpeas and enjoy your new favorite easy and healthy pasta recipe!
Servings 4
Calories 560kcal
Equipment
Ingredients
- 1 tbsp olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tsp fresh thyme chopped
- 2 tsp fresh sage chopped
- 225 g cremini mushrooms chopped
- 2 vegan sausages
- 1 cup canned pumpkin
- 1 cup unsweetened soy milk plus more as needed
- 1 cup canned chickpeas drained and rinsed
- 1/2 cup vegetable broth
- 1 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 500 g gnocchi
- 1 cup kale
- 4 tbsp nutritional yeast
- 1 lemon juiced
Instructions
- Start by adding your olive oil to a large pan and letting it heat up over medium heat. Add the diced onion, minced garlic, sage and thyme to the pan and sauté for 3-5 minutes, until the onion is translucent.
- Push aside the onion and garlic mixture and add the sausages and mushroom to the pan alongside the onion and garlic. Cook the sausages on all four sides, for about 2 minutes on each side, until they're evenly browned. Sauté the mushrooms until the water has evaporated.
- Remove the sausages from the pan and set aside on a plate. Add the chickpeas, puréed pumpkin, soy milk, veggie broth, salt and pepper to the pan.
- Mix together until the soy milk and veggie broth are fully mixed into the pumpkin to make a creamy sauce, then add to the gnocchi to the pan. Add the lid and let the mixture come to a gentle simmer and cook for 7-10 minutes, or until the gnocchi is soft.
- Meanwhile, chop your cooked sausage into disks and add back into the pan with the sauce for the remainder of the cooking time.
- Once the gnocchi is fully cooked through, add the chopped kale, lemon juice, and nutritional yeast. If the sauce has thickened too much for your liking, feel free to add an additional splash of soy milk. Stir everything together in the pan and let the kale wilt, then serve and enjoy!
Notes
Refrigerate leftovers in an airtight container for up to 5 days!
Nutrition
Calories: 560kcal | Carbohydrates: 73g | Protein: 31g | Fat: 22g | Sodium: 1600mg
