One Pot Cheesy Tomato Gnocchi
Pillowy gnocchi is always a treat and this one pot cheesy tomato gnocchi recipe might just be the easiest way to get it on the table for dinner! It’s cozy, creamy, and cheesy—and it all comes together in less than 30 minutes in just one pan.
I love Sweet potato gnocchi, but I don’t always have time to make gnocchi from scratch. For those busy weeknights, this one pot cheesy tomato gnocchi comes to the rescue! It starts with store-bought gnocchi, which are sautéed until golden and lightly crisp. The gnocchi are folded into a rich, velvety tomato cream sauce that’s loaded with melty vegan cheese. This is the kind of comfort food dinner that everyone in the family will devour with no complaints!
Why This Easy Gnocchi Dinner Will Be on Frequent Repeat
This is one of those recipes that’ll make its way into your regular rotation! It’s easy, it’s uncomplicated, and it tastes incredible.
- No fuss one pot recipe. Rather than boiling the gnocchi separately, it’s crisped in the same pan where you make the sauce. Simple!
- Ready in about 30 minutes. Which means this is a meal that’s made for chaotic weeknights when you want something homemade but don’t want to be in the kitchen all evening.
- Family-friendly. With loads of cheese and a fabulous silky cream sauce, this one pot cheesy tomato gnocchi has pasta alla vodka vibes without the alcohol or heavy cream.
Notes on Ingredients
You don’t need all that many ingredients for this one pot tomato gnocchi recipe! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Crushed tomatoes – The base of the sauce. I like to use crushed tomatoes rather than canned tomato sauce because it has a little bit of texture to it, but you can puree the tomatoes for a smoother sauce.
- Plant butter – I love to use my homemade vegan butter when I have it on hand.
- Gnocchi – You can use my vegan cauliflower gnocchi or buy store-bought; just make sure it’s made without egg.
- Olive oil – Or additional plant butter.
- Red onion and garlic – These build flavour in the sauce.
- Tomato paste – For depth and umami.
- Sea salt and black pepper – Coarsely ground black pepper will add pops of warmth to the dish.
- Vegan milk – Be sure it’s unsweetened and unflavoured.
- Vegan cheese – I use vegan mozzarella. Garnishing with vegan Parmesan would be delicious too!
- Basil – You can use fresh or dried.
How to Make One Pot Cheesy Tomato Gnocchi
You’re just a few minutes away from a tasty, satisfying dinner! Here’s a quick visual overview of the process; you’ll find the complete instructions in the recipe card below.
- Crisp the gnocchi. Sauté the gnocchi in plant butter until it’s golden and lightly crispy, then set aside.
- Cook the aromatics. Sauté the onion until it’s soft, then add the garlic and cook until fragrant.
- Build the sauce. Stir in the tomato paste, followed by the crushed tomatoes, salt, and pepper, and simmer briefly.
- Make it creamy. Add the vegan milk, followed by the vegan cheese, stirring until smooth and melted.
- Finish the dish. Return the gnocchi to the pan, toss with the sauce, and heat through. Season to taste, then garnish with basil and serve.
Recipe Variations
One of the things I really love about this one pot cheesy tomato gnocchi is that there’s plenty of room to change things up. Here are some ideas to get you started.
- Add some veggies. Sauté sliced mushrooms with the onion or stir in spinach a handful at a time at the end of the recipe until it wilts.
- Make it spicy. Stir in red pepper flakes for an arrabbiata-style flavour.
- Amp up the protein. Crumbled seitan, plant-based Italian sausage, or vegan ground meat will bulk up the sauce with extra protein.
Serving Suggestions
All you need is a simple salad or veggie on the side to make this one pot cheesy tomato gnocchi a complete meal. Try my garlic mushrooms or vegan Caesar salad. Of course, you can’t go wrong with a slice of roasted garlic bread either. You can’t let any of that sauce go to waste!
Storage and Reheating
- Refrigerator: Store leftover cheesy tomato gnocchi in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Warm over medium-low heat in a skillet on the stovetop or in the microwave.
More Italian-Inspired Vegan Recipes
Enjoy friends! If you make this one pot cheesy tomato gnocchi, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
One Pot Cheesy Tomato Gnocchi
Ingredients
- 1 cup crushed tomatoes, blended if desired, 240mL
- 1 tablespoon plant butter, 14g
- 1 pound gnocchi, 450g
- 1 tablespoon olive oil or plant butter, 15mL
- 1/2 red onion, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste, 15g
- Sea salt, to taste
- Generous pinch of pepper
- 1/4 cup to 1/2 cup vegan milk, 60-120mL
- 1/2 cup vegan cheese, 50g
- 1 tablespoon basil, fresh (chopped) or dried (or both), to taste (3g fresh, 1g dried)
Instructions
- Blend the tomatoes, set aside.
- In a large pan over medium heat, melt the plant butter until hot. Add the gnocchi directly to the pan. Sauté until the gnocchi are golden brown and slightly crispy on the outside, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Remove the gnocchi from the pan and set them aside.
- In the same pan, add another tablespoon of more plant butter if needed or olive oil. Add the diced red onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- Stir in the tomato paste and cook for another minute to deepen the flavor.
- Pour in the tomatoes. Stir to combine.
- Season with sea salt and a generous pinch of pepper. Add more to taste as needed. Allow to cook down for 2-3 minutes.
- Slowly pour in the vegan milk, stirring to incorporate. Use 1/4 cup for a thicker sauce and up to 1/2 cup for a creamier consistency.
- Add the vegan cheese and stir until melted and well combined.
- Add the chopped fresh basil or dried basil (or both) to the sauce. Stir well to incorporate.
- Return the sautéed gnocchi to the pan with the tomato basil sauce. Gently toss to coat the gnocchi evenly with the sauce.
- Cook for an additional 2-3 minutes until everything is heated through.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or basil as desired.
- Serve the gnocchi hot, garnished with additional fresh basil if you like.
Notes
- Refrigerator: Store leftovers cheesy tomato gnocchi in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Warm over medium-low heat in a skillet on the stovetop or in the microwave.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
