Go Back

Vegan Gnocchi with Creamy Sundried Tomato Sauce

Make this vegan gnocchi for your next weeknight meal. It is creamy and deliciously packed with sundried tomatoes and herbs.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4 to 5
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 small onion diced
  • 5 cloves garlic minced
  • 1 tablespoon flour
  • 1 tablespoon tomato paste
  • 2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1 cup vegetable broth
  • 1/2 cup water
  • 14 ounce can tomato Sauce
  • 1 tablespoon soy sauce
  • 1/4 cup sundried tomatoes packed in oil drained, patted dry of excess oil
  • 1/4 cup nondairy milk*
  • 16 ounces gnocchi
  • 15 ounce cannellini bean drained and rinsed
  • 2 cups spinach rough chop

Method
 

  1. Set a large pot of water over high heat and bring to a boil. Add the gnocchi and cook according to package directions. Drain and set aside.
  2. Meanwhile, heat the olive oil in a large Dutch oven over medium heat.
  3. Add the onion, and sauté about five minutes. Add the garlic and sauté one minute more.
  4. Add flour, tomato paste, garlic powder, thyme, rosemary and salt. Stir to combine for one minute.
  5. Add the vegetable broth, water, tomato sauce, soy sauce, sundried tomatoes and nondairy milk. Bring sauce to a boil, reduce heat to low and simmer for about 5 minutes.
  6. Add the cooked gnocchi, cannellini beans and spinach. Stir to combine and heat until the spinach is just wilted.

Notes

I use homemade cashew cream but unsweetened plain almond milk or canned coconut milk will work.