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Vegan Gnocchi with Tomato Sauce

Creamy Vegan Tomato Gnocchi

Soft potato gnocchi tossed in a smooth, creamy tomato sauce made with simple pantry ingredients. This quick Italian-style vegan dinner comes together in about 20 minutes and delivers comforting flavor without feeling heavy.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 3 people
Course: Main Course
Cuisine: Italian Vegan, Italian-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pound 16 oz vegan potato gnocchi
  • 1 can 14.5 oz fire-roasted tomatoes or tomato passata
  • ¾ cup unsweetened oat milk or soy milk
  • 2 tablespoons nutritional yeast
  • 2 cloves garlic minced
  • 2 tablespoons oil from sun-dried tomatoes or olive oil
  • ¼ cup sun-dried tomatoes sliced
  • Salt to taste
  • Black pepper to taste
  • Optional: fresh basil leaves for serving

Method
 

Boil the gnocchi
  1. Bring a large pot of well-salted water to a rolling boil. Add the gnocchi and cook for 2–3 minutes, or until they float to the surface.
  2. Remove them with a slotted spoon and transfer to a wide skillet. Reserve ½ cup of the cooking water.
Blend the sauce
  1. Add the canned tomatoes, plant-based milk, nutritional yeast, salt, and pepper to a blender.
  2. Blend until completely smooth and creamy.
Cook the aromatics
  1. Heat the sun-dried tomato oil in the skillet over medium heat. Add the minced garlic and sun-dried tomatoes. Cook for about 30 seconds until fragrant.
Combine everything
  1. Pour the blended tomato sauce into the skillet with the gnocchi. Stir gently to coat.
Simmer
  1. Let everything simmer together for about 5 minutes, stirring occasionally.
  2. If the sauce gets too thick, add a splash of the reserved cooking water until the texture is silky and coats the gnocchi well.
Finish and serve
  1. Taste and adjust seasoning. Turn off the heat and serve warm.
  2. Top with torn fresh basil and extra black pepper if desired.

Notes

  • Always check labels on refrigerated gnocchi, as many contain eggs. Shelf-stable gnocchi is often vegan.
  • Oat milk gives the creamiest texture, but soy works just as well.
  • Leftovers keep well for up to 3 days in the fridge and reheat beautifully with a splash of water.
  • A small pinch of sugar can balance the sauce if your tomatoes taste too acidic.