This vegan gnocchi with tomato sauce is packed with flavor for a cozy Italian-inspired dinner! Just perfect for a lazy weekend in or date night!
If you've been on Vegan Cocotte before, you might have noticed that I really love gnocchi and I cook them either in creamy sauces or in soup form.
And what's not to like? These pillowy potato dumplings are simply delightful and make a really nice change from pasta.
This vegan gnocchi tomato sauce is the ultimate comfort food and couldn't be easier to make. The tomato flavor is amazing in itself, but I also chop sundried tomatoes in for even more goodness.
Why you'll love these gnocchi with tomato sauce
- It's indulgent and quite light at the same time.
- You only need a handful of ingredients to make it.
- It's crazy delicious!
What you'll need
Olive oil - We're going to need a glug of good quality olive oil to sauté the aromatics in. Alternatively, you can use some of the oil your sundried tomatoes are packed in.
Red onion - I personally love red onion in this vegan gnocchi sauce because it's quite mellow, but you can use regular onions or shallots here. Just make sure you dice them finely so they blend nicely in the sauce.
Garlic - Go with your heart here and add as much as you like.
Sundried tomatoes - I used sundried tomatoes packed in oil for the best flavor. It's best to pat them dry before adding them to the sauce to remove any excess oil.
Fresh thyme - This infuses the sauce with an earthy, slightly peppery flavor.
Crushed tomatoes - I like to make the sauce with crushed tomatoes for a smoother texture, but if you don't mind a chunkier sauce, diced tomatoes will do, too.
Gnocchi - There are lots of vegan gnocchi out there these days, but make sure you double-check the ingredients on the package as some of them contain eggs.
Plant-based Parmesan - Use your favorite plant-based Parmesan; my go-to shop-bought kind is the one from Violife. Alternatively, make your own and store it in the fridge for up to one month.
Fresh basil leaves - For that perfect bright finish!
Pro tip
Don't overcook your gnocchi, as they'll become mushy! They're typically done when they begin floating in the boiling water.
How to make vegan tomato gnocchi
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat the olive oil in a pan, then add the onion and cook until softened. Next, add the garlic and cook briefly until fragrant.
Stir in sundried tomatoes and thyme, cooking for a minute to release flavors.
Season with salt and pepper, then add vegetable stock, crushed tomatoes, and a pinch of sugar. Simmer for about 30 minutes until thickened.
Cook the gnocchi as directed on the package, then toss them with sauce, plant-based Parmesan, and basil. Adjust seasoning and serve with extra Parmesan if you like.
Substitutions and variations
- Add a splash of plant-based cream to make the sauce smoother and a bit richer.
- Throw in other fresh herbs with the thyme if you like - oregano, rosemary and sage are all great options.
- To make the sauce spicy, add ¼ teaspoon red chili flakes or a dash of cayenne pepper.
Recipe notes for the best vegan gnocchi sauce
- Since this is a sauce that gets its flavor from simple ingredients, it's best to use quality ones. Canned San Marzano tomatoes really make a difference here.
- Make sure you add plenty of salt to the water when cooking the gnocchi, so they have some flavor by themselves.
- It's best to use gnocchi from the shelf-stable section of the supermarket as they're most likely to be vegan. If you want the refrigerated kind, pay close attention to the ingredients.
Leftovers and storage
- Leftovers will keep well in the fridge for 3 to 4 days in an airtight container.
- Reheat the gnocchi on the stove slowly or pop them into the microwave for 1-2 minutes.
- I don't recommend freezing it because the texture won't be the same when thawed.
More easy vegan gnocchi recipes
If you've tried this vegan gnocchi with tomato sauce recipe, please don't forget to rate it and leave me a comment below! I'd love to hear what you thought.
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Vegan Gnocchi with Tomato Sauce
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, finely diced
- 2 large garlic cloves, finely chopped
- ½ cup (55 g) sundried tomatoes, roughly chopped
- 1 tablespoon fresh thyme, finely chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup (60 ml) vegetable stock
- 2 cans (14 oz / 400 g) crushed tomatoes
- A pinch of sugar
- 1 lb (450 g) gnocchi
- ⅓ cup (30 g) plant-based Parmesan, grated
- 6-8 fresh basil leaves, roughly shredded
Instructions
- Heat the olive oil in a large pan over medium heat. Add the diced red onion and cook for a few minutes until it softens and turns slightly translucent.1 tablespoon olive oil1 medium red onion
- Toss in the chopped garlic and cook for another minute until it becomes fragrant.2 large garlic cloves
- Add the chopped sundried tomatoes and fresh thyme. Stir them in and let everything cook for a minute to release the flavors.½ cup sundried tomatoes1 tablespoon fresh thyme
- Season with salt and pepper, then pour in the vegetable stock and crushed tomatoes. Add a pinch of sugar to balance the acidity of the tomatoes. Give everything a good stir.½ teaspoon salt¼ teaspoon ground black pepper¼ cup vegetable stock2 cans (14 oz / 400 g) crushed tomatoesA pinch of sugar
- Let your sauce simmer on low heat for about 30 minutes, or until it thickens to your liking.
- Cook your gnocchi in salted boiling water according to package instructions.1 lb gnocchi
- When the sauce is ready, toss in the cooked gnocchi together with the plant-based Parmesan and basil leaves.⅓ cup plant-based Parmesan6-8 fresh basil leaves
- Adjust the seasoning to taste and serve immediately, with some extra Parmesan on top if you like.
G
Excellent! This recipe was in my email today and I had a package of gnocchi and just the right amount of sun-dried tomatoes to make it. Used diced tomatoes instead of crushed to make a more chunky sauce. Thank you for the recipe!
Paris
Thank you too, glad you liked it.