Entrees, Fall Recipes, Vegan Food

Creamy Sausage & Spinach Gnocchi Chowder


This SUPER tasty Creamy Sausage & Spinach Gnocchi Chowder is really what winter dreams are made of. The base is made of potatoes, which gives the chowder a thick and creamy texture without having to overdo it on the cream & butter. Don’t get me wrong – I love my oat milk cream and vegan butter, but sometimes I want something lighter, but still cozy and comforting. You know?!

Then, we have the sausage. A nice kick of protein and also spices! It’s all simmered together in a vegetable broth with bay leaves for extra flavour. I love fresh bay leaves in soups! They make everything taste so much better and last in the fridge so well! And of course, you can’t forget the gnocchi! I have a recipe to make gnocchi from scratch, but for this recipe I used store-bought to save time. It’s pretty easy to find vegan gnocchi, just look for the most basic potato and flour kind (no cheese or egg needed!)

I definitely think you should make this recipe for dinner this week. Its pretty speedy, and honestly something the whole family can enjoy. If you make it, let me know below by leaving a rating and review! Or, take a photo and tag me on Instagram @itslivb.

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Creamy Sausage & Spinach Gnocchi Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Liv B
  • Total Time: 35 minutes
  • Yield: serves 4-5


This SUPER tasty Creamy Sausage & Spinach Gnocchi Chowder is really what winter dreams are made of.


  • 1 tbsp oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 vegan sausages, crumbled
  • 3 cups cubed white potato (approx 470 g)
  • 2 cups vegetable broth
  • 1 cup water
  • 1 cup nondairy milk
  • 2 bay leaves (optional)
  • 1 cup gnocchi
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • pinch of salt and pepper
  • big handful of spinach


  1. In a large pot on medium heat, add the oil, onion and garlic and cook a few minutes until onion starts to become translucent. Add the sausage and cook about 3 minutes until browned.
  2. Add the potatoes, broth, water, nondairy milk and bay leaves. Bring to a simmer and cook, covered, about 10 minutes, stirring frequently, until potatoes are soft.
  3. Using a potato masher, gently mash some of the potato cubes to break them up and thicken the chowder. If you think it is too thick, add a splash more water.
  4. Add the gnocchi, lemon juice, smoked paprika, salt and pepper and simmer around 5 minutes, until gnocchi is cooked (cook according to package directions- some gnocchi cooks in as little as 2 minutes).
  5. Remove the bay leaves. Add the spinach and stir until wilted. Serve hot, and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes



  1. We made this for dinner last night. Easy and very delicious! It was quite filling, so we will be enjoying some leftovers at lunch today.

  2. This is one of the best recipes for fall winter soup. Doenst require too many ingredients and everyone non vegan will love it! Thank you liv for this amazing simple recipe. I didn’t add spinach but added carrots and it was still delicious. I made a whole potato it was devoured. ❤

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