If there’s one recipe that can elevate a cozy meal into a culinary delight, it’s this Sage Gnocchi with Cream Sauce. Imagine soft, pillowy gnocchi enveloped in a luxuriously creamy sauce that’s infused with the earthy aroma of fresh sage. Every bite is a comforting embrace—perfect for any day of the week.
Why You’ll Love This Recipe
- Quick to Prepare: This dish is on the table in just 20 minutes, making it ideal for busy weeknights.
- Rich and Creamy: The sauce clings to every piece of gnocchi, ensuring each bite is packed with flavor.
- Customization Friendly: Easily adapt the ingredients to suit your dietary preferences or what’s in your pantry.
- Impressive yet Easy: It looks gourmet, but anyone can make it with ease.
Ingredients You’ll Need
With just a handful of ingredients, each plays a crucial role in building this dish’s comforting flavors. Don’t underestimate how the simplicity of these ingredients leads to something extraordinary.
- 1 ½ Tbsp oil or vegan butter: Choose vegan butter for a rich, buttery base that enhances the cream sauce.
- ½ medium onion: Finely diced to release its sweetness into the dish.
- 3 Tbsp fresh sage: The hero of our dish—earthy and aromatic, it pairs perfectly with the cream.
- 2 cloves of garlic: Minced for a subtle, savory depth.
- 1 tsp Dijon mustard: Adds a tangy kick that balances the creaminess.
- ⅓ cup dry white wine: Lends sophistication with a hint of acidity. Veggie broth can be an alternative.
- 1 ¼ cups dairy-free cream or milk: The backbone of our sauce, choose oat or soy for creaminess.
- 1 cup frozen peas: Bright and sweet, they add color and freshness.
- 400 g uncooked gnocchi: The star of the show—fluffy potato pillows that soak up the sauce.
- Vegan Parmesan: To finish, a sprinkle that adds umami richness.
Variations
Feel free to make this Sage Gnocchi with Cream Sauce your own by adapting it based on what you love or have on hand. It’s incredibly versatile!
- Gluten-Free Option: Use gluten-free gnocchi to keep those with dietary restrictions in mind.
- Rich Cheese Swap: Swap vegan Parmesan for nutritional yeast for a nutty, cheesy flavor without dairy.
- Hearty Veggies: Add mushrooms or spinach for a hearty touch and extra nutrients.
How to Make Sage Gnocchi with Cream Sauce
Step 1: Sauté Aromatics
Begin by heating your choice of oil or vegan butter in a large skillet over medium heat. Add the finely diced onion and sauté for about three minutes until translucent before adding garlic and sage. Allow the fragrant aromatics to infuse the oil, stirring regularly.
Step 2: Build the Sauce
Add salt, pepper, Dijon mustard, and white wine to the skillet. Stir well and let it simmer, reducing the wine while it releases its flavors. Gradually incorporate the peas and dairy-free cream, then bring the mixture to a gentle boil.
Step 3: Cook the Gnocchi
Introduce the uncooked gnocchi to your sauce, stirring occasionally, and allow it to cook for about 7-8 minutes. The gnocchi will absorb the liquid and flavors, transforming into tender, delicious morsels.
Pro Tips for Making Sage Gnocchi with Cream Sauce
- Cream Consistency: Monitoring the thickness of your cream sauce is key. If it thickens too much, add a splash more cream or milk.
- Wine Reduction: Allow your wine enough time to reduce and partially evaporate, which richly concentrates its flavors.
- Sage Aroma: Toasting the sage slightly in the pan first allows the oils to rise, making the aroma unmistakably inviting.
- Gnocchi Texture: Ensure gnocchi is just tender, not overcooked, to maintain its delightful bite.
How to Serve Sage Gnocchi with Cream Sauce
Garnishes
Top with a generous shaving of vegan Parmesan and a sprinkle of fresh sage leaves. This not only adds visual appeal but amplifies the flavors with an extra aromatic touch.
Side Dishes
Pair your gnocchi with a simple mixed green salad dressed with lemon vinaigrette. The acidity will balance the creaminess beautifully, creating a harmonious plate.
Creative Ways to Present
Serve in rustic bowls for a cozy, homestyle touch or on elegant plates with a swirl design for a chic presentation. Either way, the appeal is irresistible.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. This ensures the gnocchi stays fresh and flavorful for your next meal.
Freezing
Freeze the dish in a freezer-safe container for up to two months. Allow it to thaw in the fridge overnight before reheating for the best texture.
Reheating
Reheat gently on the stove over low heat, adding a splash of milk or cream if necessary to return the sauce to its original creamy consistency.
FAQs
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Can I use fresh gnocchi instead of store-bought?
Absolutely! Using homemade gnocchi will only enhance the dish’s freshness and taste. Just adjust cooking times as needed until the gnocchi is tender.
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What if I don’t have fresh sage?
Dried sage can work in a pinch. Use a smaller amount since dried herbs are more concentrated. Consider starting with 1 teaspoon and adjust to taste.
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How can I make this dish nut-free?
Opt for soy or coconut cream instead of nut-based creams like cashew. Ensure no other ingredients, such as processed gnocchi, contain nuts.
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Can I substitute the white wine?
Yes, vegetable broth is an excellent non-alcoholic substitute that will provide a savory depth to the sauce without the wine.
Final Thoughts
This Sage Gnocchi with Cream Sauce truly is a delightful blend of flavors and textures. Whether you’re cooking for family or treating yourself to a special meal, give this recipe a try. I’m sure it’ll become a favorite in your kitchen as it has in mine!
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Sage Gnocchi with Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten-Free
Description
A delicious vegan and gluten-free gnocchi dish coated in a creamy sage sauce, perfect for a quick and comforting meal that is rich in flavor and plant-based ingredients.
Ingredients
Oil and Aromatics
- 1 1/2 Tbsp oil or vegan butter
- 1/2 medium onion, finely diced
- 3 Tbsp fresh sage, finely chopped
- 2 cloves garlic, minced
Seasonings and Liquids
- Salt and pepper to taste
- 1 tsp Dijon mustard
- 1/3 cup dry white wine (80 ml)
- 1 1/4 cups dairy-free cream or milk (300 ml)
Vegetables and Pasta
- 1 cup frozen peas, thawed (150 g)
- 400 g uncooked gnocchi (gluten-free vegan option)
Finish and Garnish
- Vegan Parmesan cheese for sprinkling
Instructions
- Prepare the aromatics: Finely dice the onion and mince the garlic. Heat the oil or vegan butter in a large skillet over medium heat.
- Sauté the onion: Add the diced onion to the skillet and cook for about 3 minutes until softened, stirring occasionally.
- Add sage and garlic: Stir in the chopped sage and minced garlic, cooking for another minute until fragrant.
- Add seasonings and liquids: Season with salt and pepper, then stir in the Dijon mustard. Pour in the white wine and cook for 2 minutes to reduce slightly. Add the dairy-free cream and peas, stirring well and bringing the mixture to a boil.
- Simmer and cook gnocchi: Reduce the heat to low, add the gnocchi, and cook for about 7-8 minutes, stirring occasionally, until the gnocchi are tender and the sauce has thickened.
- Adjust consistency: If the sauce is too thick, stir in a bit more dairy-free cream or milk. If too thin, let it simmer a few more minutes to thicken.
- Finish and serve: Sprinkle with vegan Parmesan cheese, taste and adjust salt and pepper as desired, then serve hot.
Notes
- Gnocchi: I used vegan & gluten-free gnocchi.
- Wine: You can substitute with vegetable broth instead of white wine.
- Dairy-free cream: Options include oat cream, thin cashew cream, soy cream, or canned coconut milk. For a lower fat sauce, use dairy-free milk but note it may be less creamy.
Nutrition
- Serving Size: 1/4 of recipe (about 1 cup)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg
