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a cast iron skillet filled with gnocchi in a tomato sauce with fresh basil on top

Vegan Gnocchi with Tomato Cream Sauce

Vegan gnocchi cooked with a creamy vegan tomato sauce. This tomato sauce recipe requires only 7 ingredients and less than 15 minutes for the perfect healthy weeknight dinner recipe!
4.71 from 34 votes
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Course: Vegetarian Pasta
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients 

  • 4-5 cups vegan gnocchi 32-40 oz gnocchi
  • 1 14.5 ounce canned tomatoes
  • 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

Instructions

  • 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!

Notes

  • 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.

Nutrition

Serving: 1large bowl | Calories: 445kcal | Carbohydrates: 95g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 960mg | Potassium: 451mg | Fiber: 9g | Sugar: 6g | Vitamin A: 934IU | Vitamin C: 35mg | Calcium: 114mg | Iron: 10mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!