Creamy Vegan Tomato Basil Gnocchi – Comforting, Simple, and Flavor-Packed

There’s something about a bowl of soft, pillowy gnocchi coated in a creamy tomato basil sauce that feels like a hug at dinnertime. This vegan version is rich, silky, and full of bright flavor, without any dairy or complicated steps. It comes together quickly, uses accessible ingredients, and tastes like something you’d get at a cozy Italian-inspired bistro.

If you’re craving comfort food that doesn’t feel heavy, this is it. Make it on a weeknight or share it with friends—you’ll get clean plates either way.

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Creamy Vegan Tomato Basil Gnocchi - Comforting, Simple, and Flavor-Packed

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1–2 tablespoons olive oil
• 3–4 cloves garlic, minced
• 1 small yellow onion, finely diced
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)
• 1 tablespoon tomato paste
• 1 can (14–15 oz) crushed tomatoes or tomato passata
• 1/2 cup full-fat coconut milk or 1/2 cup cashew cream (see variation)
• 1/2 cup low-sodium vegetable broth (plus more as needed)
• 16–18 oz shelf-stable or refrigerated potato gnocchi (check label for vegan)
• 1 teaspoon sugar or maple syrup (to balance acidity)
• 1 teaspoon balsamic vinegar (optional, for depth)
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 packed cup fresh basil leaves, roughly chopped
• 2 tablespoons nutritional yeast or vegan Parmesan (optional, for cheesy flavor)
• Extra olive oil for finishing
• Lemon zest or a squeeze of lemon (optional, to brighten)

Instructions

• Warm the pan. Set a large, deep skillet over medium heat.Add olive oil. When it shimmers, add the onion and a pinch of salt. Cook 3–4 minutes until softened and slightly translucent.
• Add aromatics. Stir in the garlic and red pepper flakes.Cook 30–60 seconds until fragrant. Don’t let the garlic brown.
• Toast the tomato paste. Add tomato paste and cook for 1–2 minutes, stirring, until it darkens slightly. This deepens the flavor.
• Build the sauce. Pour in crushed tomatoes and vegetable broth.Add oregano, sugar, and a few grinds of pepper. Simmer for 5–7 minutes, stirring occasionally.
• Make it creamy. Lower the heat and stir in coconut milk or cashew cream. Add balsamic if using.Simmer another 3–4 minutes to meld flavors. Taste and adjust salt, pepper, and sweetness.
• Cook the gnocchi. If using shelf-stable gnocchi that can cook in sauce, add it directly to the skillet and stir. If the package calls for boiling, cook in salted water until they float (1–3 minutes), then transfer to the sauce.Add a splash of broth if the sauce gets too thick.
• Finish with basil. Stir in chopped fresh basil and nutritional yeast or vegan Parmesan, if using. Let everything bubble together for 1–2 minutes. The gnocchi should be tender and coated in a glossy, creamy sauce.
• Final touches. Drizzle with a teaspoon of olive oil and add lemon zest or a tiny squeeze of lemon if you like a brighter finish.Serve hot with extra basil on top.

What Makes This Special

This recipe keeps all the indulgence of a classic creamy tomato pasta, but uses plant-based ingredients that are easy on the stomach and wallet. The sauce gets its creaminess from coconut milk or cashew cream, and it’s layered with garlic, basil, and a touch of heat for balance.

Store-bought gnocchi means minimal prep, and the dish is ready in under 30 minutes.

It’s also incredibly flexible. Use fresh or canned tomatoes, swap in gluten-free gnocchi if needed, and adjust the thickness of the sauce to your taste. The result is a restaurant-worthy bowl without fuss.

Ingredients

• 1–2 tablespoons olive oil
• 3–4 cloves garlic, minced
• 1 small yellow onion, finely diced
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)
• 1 tablespoon tomato paste
• 1 can (14–15 oz) crushed tomatoes or tomato passata
• 1/2 cup full-fat coconut milk or 1/2 cup cashew cream (see variation)
• 1/2 cup low-sodium vegetable broth (plus more as needed)
• 16–18 oz shelf-stable or refrigerated potato gnocchi (check label for vegan)
• 1 teaspoon sugar or maple syrup (to balance acidity)
• 1 teaspoon balsamic vinegar (optional, for depth)
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 packed cup fresh basil leaves, roughly chopped
• 2 tablespoons nutritional yeast or vegan Parmesan (optional, for cheesy flavor)
• Extra olive oil for finishing
• Lemon zest or a squeeze of lemon (optional, to brighten)

Step-by-Step Instructions

1. Warm the pan. Set a large, deep skillet over medium heat.

   Add olive oil. When it shimmers, add the onion and a pinch of salt. Cook 3–4 minutes until softened and slightly translucent.

2. Add aromatics. Stir in the garlic and red pepper flakes.

   Cook 30–60 seconds until fragrant. Don’t let the garlic brown.

3. Toast the tomato paste. Add tomato paste and cook for 1–2 minutes, stirring, until it darkens slightly. This deepens the flavor.
4. Build the sauce. Pour in crushed tomatoes and vegetable broth.

   Add oregano, sugar, and a few grinds of pepper. Simmer for 5–7 minutes, stirring occasionally.

5. Make it creamy. Lower the heat and stir in coconut milk or cashew cream. Add balsamic if using.

   Simmer another 3–4 minutes to meld flavors. Taste and adjust salt, pepper, and sweetness.

6. Cook the gnocchi. If using shelf-stable gnocchi that can cook in sauce, add it directly to the skillet and stir. If the package calls for boiling, cook in salted water until they float (1–3 minutes), then transfer to the sauce.

   Add a splash of broth if the sauce gets too thick.

7. Finish with basil. Stir in chopped fresh basil and nutritional yeast or vegan Parmesan, if using. Let everything bubble together for 1–2 minutes. The gnocchi should be tender and coated in a glossy, creamy sauce.
8. Final touches. Drizzle with a teaspoon of olive oil and add lemon zest or a tiny squeeze of lemon if you like a brighter finish.

   Serve hot with extra basil on top.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce will thicken; add a splash of broth or water when reheating.
• Freezer: Gnocchi can become a bit gummy after freezing. If you plan to freeze, store the sauce only for up to 2 months, and cook fresh gnocchi when ready to serve.
• Reheating: Warm gently on the stovetop over low heat with extra liquid to loosen.

  Avoid high heat to keep the sauce silky.

Why This is Good for You

• Plant-based fats: Coconut milk or cashew cream gives satisfying richness without dairy, which can be easier on digestion for many people.
• Lycopene-rich tomatoes: Cooked tomatoes are packed with lycopene, an antioxidant linked to heart health.
• Herb power: Fresh basil adds antioxidants and a fresh, soothing aroma that lifts the dish.
• Balanced comfort: Carbs from gnocchi plus healthy fats help keep you full and happy without feeling weighed down.

What Not to Do

• Don’t boil the sauce hard after adding cream. Vigorous boiling can split the coconut milk or make cashew cream grainy.
• Don’t skip tasting and adjusting. Tomatoes vary in acidity. A pinch of sugar, extra salt, or a splash of broth can make the dish sing.
• Don’t overcook the gnocchi. They cook fast. Overcooking makes them dense or mushy.
• Don’t drown the sauce. Add liquid gradually.

  You want a thick, creamy coating—not soup.

Recipe Variations

• Cashew Cream Swap: Blend 1/2 cup soaked raw cashews with 1/2 cup water until silky. Use in place of coconut milk for a neutral, ultra-creamy sauce.
• Roasted Tomato Boost: Roast cherry tomatoes with olive oil, salt, and pepper at 425°F (220°C) for 15–20 minutes, then stir into the sauce for sweetness and depth.
• Garlic Lovers: Add a whole roasted garlic bulb to the sauce. Squeeze out the cloves and mash them into the tomato base.
• Protein Add-Ins: Stir in white beans, crispy pan-fried tofu cubes, or vegan sausage for extra protein and texture.
• Greens Upgrade: Fold in a few handfuls of baby spinach or chopped kale during the last minute of cooking.
• Gluten-Free: Use gluten-free gnocchi and check labels on broth and vegan “cheese.”
• Sun-Dried Tomato Twist: Finely chop oil-packed sun-dried tomatoes and add with the tomato paste for a savory punch.

FAQ

Can I make this without coconut flavor?

Yes.

Use cashew cream instead of coconut milk. It’s neutral and blends into an ultra-smooth, dairy-free cream that tastes rich without any coconut notes.

What’s the best store-bought gnocchi for this?

Look for potato gnocchi with simple ingredients and no eggs if you’re keeping it vegan. Shelf-stable gnocchi works well and holds its shape in sauce.

Refrigerated options can be extra tender but may cook faster, so keep an eye on them.

Can I use fresh tomatoes instead of canned?

Absolutely. Use about 4 cups of chopped ripe tomatoes. Simmer a bit longer to reduce excess water, then proceed with the cream.

A pinch of extra sugar may help balance acidity if your tomatoes are tart.

How do I prevent the sauce from curdling?

Keep the heat at a gentle simmer after adding coconut milk or cashew cream. Stir frequently and avoid rapid boiling. If it gets too thick or starts to separate, add a splash of broth and lower the heat.

Can I make it ahead?

You can make the sauce 1–2 days ahead and refrigerate it.

Reheat gently and cook the gnocchi fresh when you’re ready to serve. This keeps the texture light and bouncy.

Is nutritional yeast necessary?

It’s optional. Nutritional yeast adds a slightly cheesy, savory note.

If you don’t have it, a squeeze of lemon and a bit more salt can help round out the flavors.

What can I serve with this?

A simple green salad with lemon vinaigrette, garlic-roasted broccoli, or crusty bread for swiping up sauce all pair nicely. Keep sides fresh and bright to balance the creamy pasta.

In Conclusion

Creamy Vegan Tomato Basil Gnocchi delivers big comfort with simple, everyday ingredients. The sauce is lush and fragrant, the gnocchi are tender, and the whole dish comes together fast.

Whether you’re cooking for a busy weeknight or a relaxed dinner with friends, this recipe brings warmth and flavor without the fuss. Keep it as-is or riff with the variations—either way, you’ll have a bowl worth repeating.