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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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.

Method
 

  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.