There is something SO comforting about a bowl of gnocchi covered in a creamy tomato sauce! If you agree, then this Vegan Gnocchi Tomato Cream Sauce is the perfect recipe for you. This gnocchi sauce recipe is so creamy, easy, and only requires six ingredients for the perfect weeknight dinner recipe.
How to make gnocchi tomato sauce
Making this creamy vegan tomato sauce is so easy too. With only 4 simple steps and 7 ingredients, this recipe can be made in 15 minutes or less!
Step 1: Cook the Vegan Gnocchi & Add to a Skillet
For this recipe, you can use store-bought gnocchi or follow my easy recipe for easy homemade vegan gnocchi If you choose to buy store-bought gnocchi, Gia Russa or Delallo are my preferred vegan gnocchi brands.
Whichever you choose, I prefer to boil the gnocchi for this recipe (vs baking or panfrying). Gnocchi is super easy to cook because it literally takes 2-3 minutes using this method.
Simply boil water, add in the gnocchi, and cook until the gnocchi rises to the top of the pot. Then, use a slotted spoon to remove and strain the gnocchi and add it to a cast-iron skillet to be mixed with the sauce.
If you are unable to find gnocchi, this sauce recipe also works with any pasta! Just swap in 4-5 cups of your favorite pasta noodles.
Step 2: Blend the Gnocchi Tomato Cream Sauce Ingredients
This step couldn't be easier! In order to get the smooth and creamy gnocchi tomato sauce you see in these pictures, you're going to need a good blender.
Simply add the canned Muir Glen tomatoes, nutritional yeast, salt, pepper, garlic powder, red chili flakes, and soy/oat milk to a blender. Next, blend until smooth. Then add the vegan gnocchi sauce to the cast iron skillet with the gnocchi.
Step 3: Cook the Vegan Gnocchi & Tomato Cream Sauce
Now that both the gnocchi and tomato cream sauce are in the skillet, turn on the heat and cook for about 5 minutes. This step helps to thicken the vegan tomato sauce and makes it nice and hot. Since the Muir Glen tomatoes are already roasted to perfection, not too much cooking time is needed to get an amazing flavor in this sauce.
P.S- I also LOVE making this recipe with my favorite Homemade Vegan Pesto mixed in!
Step 4: Top with Basil & Serve the Vegan Gnocchi
Now that the gnocchi sauce is hot, top with basil, some vegan parmesan cheese, and serve! This recipe easily serves 3-4 people as a main dish. However, it can easily be doubled if you are looking to serve a larger crowd or save more for leftovers.
To store as leftovers, let the gnocchi cool to room temperature and store it in a closed container. The vegan gnocchi sauce will keep in the fridge for 2-4 days and in the freezer for up to 1 month.
P.S- If you're looking for another recipe to make with Muir Glen tomatoes, I also used them in my favorite Chickpea Tomato Spinach Curry.
I truly hope you love this Vegan Gnocchi Tomato Cream Sauce recipe! After the overindulgence of the Holidays, it's so easy to get caught up thinking we have to eat a certain way or cut out any comfort food. However, this gnocchi with a vegan tomato cream sauce truly has the best of both worlds- healthy, delicious, and comforting too. Enjoy!
More vegan weeknight dinner recipes you will love:
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Vegan Gnocchi with Tomato Cream Sauce
- 4-5 cups vegan gnocchi 32-40 oz gnocchi
- 1 14.5 ounce canned tomatoes
- ⅓ cup oat/soy milk almond milk also works, just not as creamy
- ¼ cup nutritional yeast
- ½ cup chopped red pepper about ½ large red pepper
- ¼-1/2 teaspoon chili flakes depending on spice preference
- ½ teaspoon garlic powder
- salt & pepper to taste
- fresh basil optional, to top
- Begin by boiling the gnocchi according to package/recipe instructions. Strain the gnocchi and add it to a cast iron skillet/ large pan.
- Once the gnocchi has cooked, make the sauce. Add the canned tomatoes, red pepper, oat/soy milk, nutritional yeast, chili flakes, and garlic powder to a blender. Blend the ingredients together until completely smooth and no chunks remain. Then, add the sauce to the same skillet with the gnocchi.
- Turn on the heat and cook the gnocchi and sauce in the skillet for about 5 minutes to thicken and heat the sauce. When finished, remove from the heat and top with fresh basil. Serve and enjoy!
- gnocchi can be substituted for any pasta
- while i prefer fire roasted tomatoes for this recipe, any 14.5 oz can of diced or stewed tomatoes can be used in this recipe for similar results
- gnocchi can be stored in the fridge in a closed container for 2-4 days and in the freezer up to 1 month.