Ingredients
Units
Scale
- 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
Watch the recipe video:
[adthrive-in-post-video-player video-id="ng0IyJoB" upload-date="2026-06-09T10:06:00+00:00" name="Vegan Sun-Dried Tomato Gnocchi Bake" description="Creamy, one-pot, and delicious, vegan sun-dried tomato gnocchi bake. An easy weeknight dinner that everyone will love. " player-type="default" override-embed="default" orientation="horizontal"]- Preheat the oven to 200°C (400°F).
- Add the sun-dried tomato oil to a large oven-safe skillet or pan over medium heat. Once hot, add the garlic and cook for a few seconds, until fragrant. Stir in the tomato purée, dried oregano, dried basil, salt, and chili flakes. Cook for 2–3 minutes, stirring frequently.
-  Pour in the tinned chopped tomatoes and cook over medium-high heat. Once the mixture begins to simmer, continue cooking for 3–4 minutes. Stir in the nutritional yeast and maple syrup until fully combined. Add the baby spinach and vegan cheese. Stir until the spinach has wilted. (You can roughly chop the spinach beforehand if preferred.)
- Pour in the water and stir to combine. Mix in the gnocchi until evenly coated with the sauce.
- Â If your pan is not oven-safe, transfer the mixture to a baking dish. Â Sprinkle with additional vegan cheese, if desired. Bake for 20 minutes, or until the gnocchi is pillowy soft and the cheese is melted and golden on top.
- Â Allow to cool for a few minutes before serving. Enjoy!
Notes
If you don’t have tinned chopped tomatoes, use a tin of plum tomatoes and blitz them until smooth before using.Â