Vegan Creamy Tomato Gnocchi Bake – Cozy, Comforting, and Weeknight-Friendly

This Vegan Creamy Tomato Gnocchi Bake is a cozy dish that feels like a hug in a bowl. It’s rich, saucy, and full of flavor, but still simple enough for a busy weeknight. Pillowy gnocchi gets baked in a silky tomato sauce with garlic, herbs, and a touch of plant-based cream.

The result is cheesy without cheese, creamy without dairy, and satisfying without heaviness. It’s the kind of meal you’ll want to make again and again.

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Vegan Creamy Tomato Gnocchi Bake - Cozy, Comforting, and Weeknight-Friendly

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• Gnocchi: 18–20 oz shelf-stable or refrigerated potato gnocchi (check for vegan on the label).
• Olive oil: 2 tablespoons.
• Onion: 1 medium, finely chopped.
• Garlic: 3–4 cloves, minced.
• Tomato paste: 2 tablespoons.
• Crushed tomatoes: 1 can (28 oz) or passata.
• Vegetable broth: 1/2 cup.
• Plant cream: 3/4 cup cashew cream or full-fat coconut milk; oat cream works too.
• Nutritional yeast: 2–3 tablespoons (for cheesy flavor).
• Italian seasoning: 2 teaspoons, or use dried basil and oregano.
• Red pepper flakes: 1/4–1/2 teaspoon, optional.
• Baby spinach or kale: 3–4 cups fresh, or 1 cup frozen (thawed and squeezed).
• Vegan mozzarella or parmesan-style shreds: 1–1 1/2 cups, optional but great for topping.
• Fresh basil: Small handful, chopped, for serving.
• Salt and black pepper: To taste.
• Optional add-ins: Plant sausage, mushrooms, sun-dried tomatoes, olives, or roasted peppers.

Instructions

• Preheat and prep: Heat the oven to 400°F (200°C). Lightly oil a medium casserole dish or use an oven-safe skillet so you can go from stovetop to oven.
• Sauté the aromatics: Warm olive oil over medium heat.Add onion and a pinch of salt. Cook 5–7 minutes until soft and translucent. Stir in garlic and cook 30 seconds until fragrant.
• Build the sauce: Add tomato paste and cook 1–2 minutes to caramelize slightly.Stir in crushed tomatoes, vegetable broth, Italian seasoning, red pepper flakes (if using), and black pepper. Simmer 5 minutes.
• Make it creamy: Lower the heat and stir in plant cream and nutritional yeast. Taste and adjust salt, pepper, and herbs.The sauce should be slightly loose; it will thicken in the oven.
• Add greens: Fold in spinach or kale until wilted. If using frozen greens, squeeze out excess water first.
• Add the gnocchi: Stir the uncooked gnocchi directly into the sauce. They will cook in the oven and soak up flavor.
• Top and bake: Transfer to the prepared dish if needed.Sprinkle with vegan mozzarella or parmesan-style shreds. Bake 18–22 minutes, until the gnocchi are tender and the top is bubbling.
• Broil for golden spots (optional): Switch to broil for 1–2 minutes to lightly brown the top. Watch closely.
• Rest and finish: Let sit 5 minutes to set.Top with fresh basil, a drizzle of olive oil, and fresh cracked pepper.
• Serve: Spoon into bowls. Add a side salad or garlic bread if you like.

What Makes This Special

This recipe brings together convenience and comfort. Store-bought gnocchi means you skip boiling pasta, and everything bakes together in one dish.

The sauce is made from pantry staples, but tastes like you simmered it all afternoon.

• One-pan ease: Cook the sauce on the stove, add gnocchi, then bake. Minimal cleanup.
• Ultra-creamy texture: Cashew cream (or coconut milk) gives a lush finish without dairy.
• Deep, savory flavor: Tomato paste, garlic, and herbs deliver richness and warmth.
• Flexible and forgiving: Use your favorite greens, swap proteins, or make it gluten-free.
• Family-friendly: Mild and balanced flavors that please a crowd.

Shopping List

• Gnocchi: 18–20 oz shelf-stable or refrigerated potato gnocchi (check for vegan on the label).
• Olive oil: 2 tablespoons.
• Onion: 1 medium, finely chopped.
• Garlic: 3–4 cloves, minced.
• Tomato paste: 2 tablespoons.
• Crushed tomatoes: 1 can (28 oz) or passata.
• Vegetable broth: 1/2 cup.
• Plant cream: 3/4 cup cashew cream or full-fat coconut milk; oat cream works too.
• Nutritional yeast: 2–3 tablespoons (for cheesy flavor).
• Italian seasoning: 2 teaspoons, or use dried basil and oregano.
• Red pepper flakes: 1/4–1/2 teaspoon, optional.
• Baby spinach or kale: 3–4 cups fresh, or 1 cup frozen (thawed and squeezed).
• Vegan mozzarella or parmesan-style shreds: 1–1 1/2 cups, optional but great for topping.
• Fresh basil: Small handful, chopped, for serving.
• Salt and black pepper: To taste.
• Optional add-ins: Plant sausage, mushrooms, sun-dried tomatoes, olives, or roasted peppers.

How to Make It

1. Preheat and prep: Heat the oven to 400°F (200°C). Lightly oil a medium casserole dish or use an oven-safe skillet so you can go from stovetop to oven.
2. Sauté the aromatics: Warm olive oil over medium heat.

   Add onion and a pinch of salt. Cook 5–7 minutes until soft and translucent. Stir in garlic and cook 30 seconds until fragrant.

3. Build the sauce: Add tomato paste and cook 1–2 minutes to caramelize slightly.

   Stir in crushed tomatoes, vegetable broth, Italian seasoning, red pepper flakes (if using), and black pepper. Simmer 5 minutes.

4. Make it creamy: Lower the heat and stir in plant cream and nutritional yeast. Taste and adjust salt, pepper, and herbs.

   The sauce should be slightly loose; it will thicken in the oven.

5. Add greens: Fold in spinach or kale until wilted. If using frozen greens, squeeze out excess water first.
6. Add the gnocchi: Stir the uncooked gnocchi directly into the sauce. They will cook in the oven and soak up flavor.
7. Top and bake: Transfer to the prepared dish if needed.

   Sprinkle with vegan mozzarella or parmesan-style shreds. Bake 18–22 minutes, until the gnocchi are tender and the top is bubbling.

8. Broil for golden spots (optional): Switch to broil for 1–2 minutes to lightly brown the top. Watch closely.
9. Rest and finish: Let sit 5 minutes to set.

   Top with fresh basil, a drizzle of olive oil, and fresh cracked pepper.

10. Serve: Spoon into bowls. Add a side salad or garlic bread if you like.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for 3–4 days.
• Freezer: Freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a 350°F (175°C) oven, covered, for 15–20 minutes, or microwave in short bursts with a splash of water or broth to loosen the sauce.

Health Benefits

• Plant-based comfort: You get satisfying richness without dairy or meat, which can reduce saturated fat compared to traditional bakes.
• Lycopene boost: Cooked tomatoes are rich in lycopene, an antioxidant linked to heart health.
• Leafy greens: Spinach or kale add iron, vitamin K, folate, and fiber.
• Cashew or oat cream: Provides creamy texture with unsaturated fats and a more gentle, steady energy profile.
• Protein add-ins: Adding vegan sausage, lentils, or tofu can boost protein to make it more filling.

Common Mistakes to Avoid

• Too-thick sauce before baking: If the sauce is thick on the stove, the gnocchi can dry out.

  Keep it a bit loose; the gnocchi will absorb liquid.

• Overbaking: Gnocchi cook fast. Check around 18 minutes to avoid a dense texture.
• Skipping seasoning: Taste at each step and adjust salt, pepper, and herbs. Vegan dishes shine with proper seasoning.
• Watery greens: If using frozen spinach, squeeze it well.

  Excess water dilutes the sauce.

• Using non-vegan gnocchi: Some brands contain eggs or dairy. Read labels if you need it fully vegan.

Recipe Variations

• Rosemary mushroom bake: Sauté sliced mushrooms with the onion and add chopped rosemary for a woodsy twist.
• Spicy arrabbiata: Double the red pepper flakes, add chopped chili, and finish with lemon zest.
• High-protein: Stir in cooked lentils or crumbled vegan sausage before baking.
• Veggie-loaded: Fold in roasted zucchini, bell peppers, or eggplant for extra bulk and color.
• Gluten-free: Use certified gluten-free gnocchi and check labels on vegan cheese.
• Pesto finish: Swirl 2 tablespoons vegan pesto into the baked dish right before serving.
• No “cheese” topping: Skip shreds and sprinkle toasted breadcrumbs mixed with olive oil and garlic powder for crunch.

FAQ

Do I need to boil the gnocchi first?

No. The gnocchi cook directly in the sauce as it bakes.

This keeps them tender and well-seasoned.

Can I make this ahead?

Yes. Assemble up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the bake time if going straight from the fridge.

What can I use instead of cashew cream?

Full-fat coconut milk, oat cream, or a thick, unsweetened almond milk works.

If using coconut milk, choose a brand with a neutral flavor.

How do I make cashew cream?

Soak 3/4 cup raw cashews in hot water for 20–30 minutes. Drain and blend with 3/4 cup fresh water and a pinch of salt until silky.

Is nutritional yeast necessary?

It’s optional, but it adds a savory, cheesy note. If you skip it, you might want to increase herbs or add a splash of balsamic vinegar for depth.

Can I use fresh tomatoes?

Yes.

Roast or sauté 2 pounds of chopped ripe tomatoes until broken down, then proceed with the recipe. You may need to add a bit more broth.

How spicy is this?

Mild by default. Adjust red pepper flakes to your taste, or leave them out entirely.

What side dishes pair well?

A crisp green salad, roasted broccoli, or garlicky green beans balance the richness.

Warm crusty bread is great for scooping up sauce.

Can I make it oil-free?

Yes. Sauté onion and garlic in a splash of broth instead of oil, and skip the olive oil drizzle at the end.

How do I prevent a gummy texture?

Don’t overbake and avoid stirring aggressively after baking. Let the dish rest a few minutes so the sauce settles.

In Conclusion

This Vegan Creamy Tomato Gnocchi Bake is comfort food with a lighter touch.

It’s simple to assemble, easy to customize, and tastes like a cozy night in. Keep the ingredients on hand and you’ll have a reliable, crowd-pleasing dinner ready anytime. Warm, creamy, and satisfying—no special occasion required.