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Creamy, one-pot, and delicious, vegan sun-dried tomato gnocchi bake. Simply cook the sun-dried tomatoes, garlic, baby spinach, basil, and oregano on the stove top. Mix in the uncooked gnocchi. Top with grated vegan cheese and bake for 20 minutes. Serve the pillowy gnocchi with loads of fresh basil and chili flakes. A simple dinner dish, that’s ready to eat within 35 minutes. Great any night of the week!
This sun-dried gnocchi bake is…
- made with minimal ingredients and in one-pot!
- packed with so much flavor.
- a super speedy and easy weeknight dinner.
Ingredients for creamy sun-dried tomato gnocchi bake.
- Gnocchi: A box of vegan gnocchi. You should be able to find it in the pasta aisle or the section with all the vegan goods! I used a gluten-free, potato gnocchi but cauliflower gnocchi would work too! You can make fresh gnocchi too if you want!
- Sun-dried tomatoes: A jar of sun-dried tomatoes. For this recipe, you’ll need roughly chopped sun-dried tomatoes into small pieces. The oil from the jar will also be used!
- Tinned tomatoes: A tin of chopped tomatoes, or whole plum tomatoes. If you’re using whole-tinned tomatoes, make sure you blitz everything together before adding it to the mixture.
- Tomato puree: Just a tablespoon to thicken up the sauce, and more importantly it’ll enhance the umami flavors.
- Spices: Dried basil, dried oregano, salt, black pepper and chili flakes.
- Vegan cheese: Use your favourite brand of vegan cheese! I like to use grated to save time.
- Spinach: A few handfuls of fresh spinach. I prefer to use baby spinach.
- Fresh herbs: A little fresh basil.
Making the creamy sundried tomato sauce…
Start by heating a large skillet over medium heat. And if you don’t have an oven-safe pan, don’t worry! You can make the sauce in whatever pan you want and transfer the saucy gnocchi to a baking tray (I did this!). Add in the sun-dried tomato oil. I really love adding the oil from a jar of sun-dried tomatoes over olive oil because the sun-dried tomato oil is packed with so much more flavor. Once the oil has heated up, mix in the garlic and cook for a few seconds or until fragrant.
Mix in the tomato puree, dried oregano, dried basil, salt and chili flakes. Cook for 2-3 minutes. Add in the tinned chopped tomatoes and cook over medium-high heat. And once the mixture starts to simmer, cook for 3-4 minutes. Mix in the nutritional yeast and maple syrup.
Add the fresh baby spinach and vegan cheese. If you want, you can roughly chop up the spinach, but I just throw it in! Pour in the water. Give everything a quick mix together.
Once the spinach has become wilted, mix in the gnocchi. This is why I love, love, love this recipe! Unlike other gnocchi recipes, you don’t have to pre-cook the gnocchi by boiling it in a large pot of salted water or pan-frying it. Just add it to the sun-dried tomato sauce!
Time to Bake!
At this point, if you’re pan isn’t oven safe, transfer it to a baking dish. Top with a little more vegan cheese and bake everything together for 20 minutes or until the potato gnocchi is pillowy soft, and the cheese has melted on top.
I love serving this creamy, pillowy soft gnocchi with loads of fresh basil leaves, and sometimes, a little vegan parmesan cheese. And to make this simple dinner a little more cozy, serve it with red or white wine.
Transfer the leftover gnocchi to an airtight container and keep refrigerated for 2-4 days.
Once you try this delicious one-pot sun-dried tomato pasta bake recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
More one pot meals you’ll love…
- One Pan Sun–dried Tomato Pasta Bake
- Tofu Firecracker Lettuce Wraps With Brown Rice
- One-Pan Red Pesto Pasta Bake
- Aloo Palak
Ingredients
- 500 g boxed vegan gnocchi
- 4 tbsp sun-dried tomato oil
- 3–4 garlic cloves, grated
- 2 tbsp tomato puree
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1–3 tsp maple syrup
- 2 tsp chili flakes (or to taste)
- 2 tsp dried oregano
- 1 tbsp dried basil
- 1/2 cup sun-dried tomatoes
- 1/2 cup chopped tinned tomatoes (*see notes)
- 1/3 cup nutritional yeast
- 1 cup grated vegan cheese
- 1 cup water
- 1–2 handfuls of baby spinach
Instructions
- Preheat oven to 200°C/392°F.
- Heat sun-dried tomato oil in a pan. Mix in the garlic and cook for a few seconds, or until fragrant. Mix in the tomato puree, dried oregano, dried basil, salt and chili flakes. Cook for 2-3 minutes. Add in the tinned chopped tomatoes and maple syrup, turn up the temperature and once the mixture starts to simmer, cook for 3-4 minutes. Mix in the baby spinach and vegan cheese. Cook for a few minutes, or until the spinach has wilted. Add in the gnocchi, pour in the water and give everything a good mix.
- Transfer into a baking dish. Top with a little more vegan cheese. Bake for 20 minutes or until the gnocchi is pillowy soft.
- Serve with loads of fresh basil! Enjoy!
Notes
If you don’t have tinned chopped tomatoes, use a tin of plum tomatoes and blitz them until smooth before using.
