Vegan Gnocchi Recipe with a Creamy Sundried Tomato Sauce

I don’t know about you, but my family’s weekly schedules require quick, easy to prepare meals. Enter this Creamy vegan gnocchi recipe that ticks off all of the boxes. It is packed with flavor and nutrition and gives off major cozy vibes. Round it out with a green salad and crusty bread for the ultimate satisfying meal.

Reasons to love this vegan gnocchi recipe

• This gnocchi is a low budget meal. A few whole food ingredients and low-cost pantry staples are all that you need.
• This recipe comes together quickly making it perfect for weeknights.
• This is perfect for meal prep. Make ahead at the beginning of the week to reheat for lunches or a weeknight meal.
• It is freezer friendly. Double the batch and freeze half for later.
• It is plant based vegan, gluten free and dairy free for anyone with sensitivities.
• It packs a nutrient punch.
• It is easily customizable. You can add in veggies such as red peppers and cauliflower or change up the greens or beans. 

What you’ll need

While the ingredient list may look long, it is filled with pantry staples along with a few low budget items such as spinach, beans and gnocchi. 

Olive oil – I use extra virgin. Avocado oil works too. 

Onion- I like using a milder onion like a sweet onion, but any kind will work. 

Garlic

Flour- If gluten free, substitute a 1-for-1 gluten free flour alternative. 

Tomato paste

Garlic powder

Dried thyme

Dried rosemary

Salt

Vegetable broth

Water

Tomato Sauce

Soy sauce- I like to use low sodium. Substitute tamari if gluten free.

Sundried tomatoes packed in oil

Milk- I like to use homemade cashew milk. Feel free to use non-dairy or cow’s milk of your choice.

Gnocchi

Cannellini bean- Chickpeas, great northern beans or butter beans work well too. 

Spinach- Substitute preferred greens such as kale, collard greens or beet greens if preferred. 

How to make this creamy vegan gnocchi recipe

Cook the gnocchi

First fill a large pot with water and bring to a boil over high heat. Add the gnocchi and cook according to package directions. Drain and set aside until ready to use. 

Prepare the creamy sauce for the gnocchi

While the gnocchi boils begin preparing the base of the dish. First heat the olive oil in a dutch oven or large saute pan over medium heat. Add the diced onions and sauté until translucent, about 4-5 minutes. Next add the minced garlic and sauté one minute more. Then add the flour, tomato paste, garlic powder, thyme, rosemary and salt and stir to combine. 

Add the vegetable broth, water, tomato sauce, soy sauce, sundried tomatoes and nondairy milk to the pan. Raise the heat on the burner to high and bring the mixture to a boil. Lower the heat and simmer for about 5 minutes. 

Finish the dish

Add the cooked gnocchi, cannellini beans and spinach to the pan. Stir to combine and until the spinach is just wilted. 

Maximize this vegan gnocchi recipe with toppings

Sure this vegan gnocchi recipe is delicious on its own, but adding a choice topping or two can really level it up. Here are some toppings to consider:

Fresh herbs- My choice is fresh basil but rosemary is another top contender.

Seeds- Hemp seeds add texture and nutrition to this dish with a dose of plant based protein, healthy fat and fiber. 

Heat- Add heat with chili flakes, a drizzle of chili oil or sriracha. 

How to store gnocchi

Store leftover soup in an airtight glass container for up to five days. You can also freeze this soup for up to two months. Simply thaw and reheat.  

Recipe