One Pot Cheesy Tomato Gnocchi

This one pot cheesy tomato gnocchi is creamy, comforting, and ready in under 30 minutes for an easy vegan weeknight dinner!

Course 30 Minute Meals, Dinner, Main Course

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 320

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)

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.

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.