Kelly JensenThis Vegan Gnocchi with Tomato Cream Sauce recipe is a bold & flavorful pasta dish swimming in a velvety creamy sauce – meatless & dairy free. This dish is ready in 30 minutes and makes an easy weeknight meal the whole family will love.
Serve with a side salad and oven baked garlic bread for a hearty and flavorful dinner. This is a fantastic vegetarian and dairy free dinner, made with totally plant based ingredients.
If you’re a gnocchi fan like myself, this creamy vegan gnocchi is an irresistible comfort food dinner you won’t want to miss. It’s creamy, luxurious, flavorful and totally dairy free and egg free.
I made a simple tomato cream sauce to go with this pasta – and the sauce to noodle ratio is totally perfect. You get a little gnocchi, a lot of sauce, and a whole bunch of flavor in this dish.
This Creamy Vegan Gnocchi Recipe Is:
- Bright
- Flavorful
- Velvety
- Saucy
- Comforting
- Satisfying
- Meatless, Egg Free, Dairy Free, and SO Good!
Easy Recipes with Gnocchi
This vegan recipe with gnocchi is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering takeout!
What’s In This Vegan Gnocchi Recipe?
- Garlic, Onions, Parsley – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Gnocchi – I love this classic potato gnocchi with is super light, super tender, and so good in this sauce. A few things to note: although it is made with potatoes, this gnocchi is not gluten free. It also has salt, so it is not a low sodium pasta option.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
- Cashews: I love raw unsalted cashews in this recipe – there’s no need to get roasted nuts, as the raw cashews make the perfect creamy addition to this recipe.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
Make Gnocchi Vegan for a Healthy Version
This vegan gnocchi with tomato cream sauce is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
How Do I Make this Dairy Free Creamy Gnocchi Recipe?
- Bring a large pot of water to a boil. Cook gnocchi according to package directions and set aside.
- In another pot, add the olive oil and sauté the garlic and onions over low heat, for about 6 to 7 minutes until they begin to shimmer. Add the diced tomatoes, cashews, vegetable stock, Italian seasoning, salt, and pepper and bring to a boil. Reduce to a simmer, and cook covered for 25 minutes.
- Once sauce is finished cooking, carefully remove the pot from the heat. Transfer the vegetables to a blender (or use an immersion hand blender in the pot). Blend in high until the sauce becomes thick and creamy.
- Toss sauce with gnocchi and serve hot. Garnish with fresh chopped parsley or basil, and enjoy.
More Creamy Vegan Pasta Dishes You’ll Love!
One Pot Vegan Alfredo Pasta Recipe (Vegetarian, Gluten Free Option)
Gluten Free Butternut Squash Mac and Cheese Recipe (Vegan)
Vegan Pasta Salad with Mayo Recipe (Egg & Dairy Free)
Hummus Pasta Sauce Recipe with Lemon (Vegan, Gluten Free)
Tofu Alfredo Pasta Sauce Recipe (Vegan, Gluten Free, High Protein)
Get the Same Ingredients for this Vegan Gnocchi with Tomato Cream Sauce
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
Vegan Gnocchi with Tomato Cream Sauce
Ingredients
- 16 ounces gnocchi
- 1 large sweet onion sliced
- 2 tablespoons olive oil
- 4 cloves garlic
- 28 ounces No-Salt-Added Diced Tomatoes or 3 cups fresh tomatoes
- 1/2 cup cashews raw & unsalted
- 1 cup No-Salt-Added Vegetable Stock
- 1 teaspoon italian seasoning
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 1 cup fresh parsley or basil, chopped
Instructions
- Bring a large pot of water to a boil. Cook gnocchi according to package directions and set aside.
- In another pot, add the olive oil and sauté the garlic and onions over low heat, for about 6 to 7 minutes until they begin to shimmer. Add the diced tomatoes, cashews, vegetable stock, Italian seasoning, salt, and pepper and bring to a boil. Reduce to a simmer, and cook covered for 25 minutes.
- Once sauce is finished cooking, carefully remove the pot from the heat. Transfer the vegetables to a blender (or use an immersion hand blender in the pot). Blend in high until the sauce becomes thick and creamy.
- Toss sauce with gnocchi and serve hot. Garnish with fresh chopped parsley or basil, and enjoy.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
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As always, if you make this vegan and dairy free gnocchi recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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The flavor of this sauce is really good, and it turned out so creamy with the cashews. It thickened up to almost a soup-like texture.
The ratio of sauce to gnocchi was way too high for my preference, though, so I would probably try using a 14oz can of tomatoes next time. I also threw in some baby spinach and halved cherry tomatoes at the end. I am new to plant-based eating, and will keep this sauce on my list! Thank you for sharing this recipe.
Last time I made this it was yummy but super watery. The sauce didn’t come out very thick and it drowned all the gnocchi. Any ideas? More cashews? Less stock?
Hi Chlow – I’d recommend using less stock or more cashews for a thicker sauce. Let me know how it turns out!
I enjoy all pastas and in Italian they are “little knees”. Who doesn’t love a tomato sauce. Not me